Oatmeal Dinner Rolls
, Makes 18 rolls
Soft, slightly tacky yeast rolls made with cooked oats and brown sugar, baked in two round pans.
| prepGrease a large bowl | ||||||||
| prepGrease two 9-in / 23 cm round baking pans | ||||||||
| prepPreheat oven to 350°F / 175°C before baking | ||||||||
| 475 ml water | Boil water, cook oats & butter 1 min | Cool to lukewarm | Add oats, sugars, salt & 4 cups flour; beat | Knead in extra flour, 6-8 min | Rise until doubled, about 1 hr | Punch down, rest 10 min, shape 18 balls | Rise in pans 45 min; bake 350°F / 175°C, 20-25 min | Brush with melted butter, cool on rack |
| 80 g quick-cooking oats | ||||||||
| 40 g butter, plus melted butter for brushing | ||||||||
| 1 package / 7 g active dry yeast (1/4 oz) | Dissolve yeast in warm water | |||||||
| 80 ml warm water (110-115°F / 43-46°C) | ||||||||
| 70 g packed brown sugar | ||||||||
| 1 tablespoon sugar | ||||||||
| 1 1/2 teaspoons salt | ||||||||
| 500 g all-purpose flour (for the dough) | ||||||||
| 3/4 to 1 1/4 cups / 95-155 g all-purpose flour (for kneading) | ||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.