“Most people tell me what they like best about these rolls is they’re so moist. I like them because they’re simple to make, freeze well and because I grew up on oatmeal and still love it!” —Jeanette Fuehring, Concordia, Missouri
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|24rolls||20minutes + rising||20minutes|
|24rolls||20minutes + rising|
- 2-1/3 cups water divided
- 1 cup dry oatmeal
- 3 tbsp butter
- 2 pkg active dry yeast 1/4 ounces each
- 2/3 cup packed brown sugar
- 1 tbsp sugar
- 1-1/2 tsp salt
- 5-3/4 cups all-purpose flour
- In a saucepan, bring 2 cups water to a boil. Add oatmeal and butter; simmer 1 minute. Remove to a large bowl and let cool to 110°-115°.
- Heat remaining water to 110°-115°; add yeast. To oatmeal mixture, add sugars, salt, yeast mixture and half of flour. Mix well. Add enough remaining flour to make a soft dough.
- Turn out onto a floured surface; knead 6-8 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch down dough; divide in half and shape each half into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45-60 minutes. Bake at 350° for 20-30 minutes.
1 roll: 146 calories, 2g fat (1g saturated fat), 4mg cholesterol, 165mg sodium, 29g carbohydrate (7g sugars, 1g fibre), 3g protein.