These are not my go-to dinner rolls, only because for that I tend to use my One Hour Yeast Rolls, which will have their own moment of fame in due time. These rolls take longer than an hour, but man, are they ever worth it! The oatmeal adds a small but significant dimension, and the dough is sweetened with a hint of brown sugar.
Once the oatmeal mixture is made, it needs to sit until it cools to yeast-friendly temperature. This is why you have to set aside a few hours to make these. I started at 4:00 today and they were ready just after 6:00 for dinner. I also set the oatmeal in the fridge to encourage it to cool a little more quickly, and I stir it every so often to make sure I expose all of it to the cool air.
The oatmeal, proofed yeast, flour, brown sugar, and salt are mixed and kneaded (I love my KitchenAid mixer for that), and the resulting dough looks like this before it is set aside to rise:
After rising, shaping, and rising again, the rolls are baked to a beautiful golden brown and brushed with butter [also note free advertising for Wilton bakeware. I love it for the handles on the edges]:
JW had one (yay!), I had two, and the rest went to a friend’s house. Although I’ll bet you could make a really good bread pudding with leftover rolls. I’ll have to keep that in mind for next time.
Oatmeal Dinner Rolls (Original recipe here)
- 2 cups water
- 1 cup quick-cooking oats
- 3 Tbsp butter or margarine
- 2 envelopes (2 1/4 tsp each) active dry yeast
- 1/2 cup water
- 1 Tbsp white sugar
- 4 cups flour
- 1 1/2 tsp salt
- 1/3 cup packed brown sugar
Bring 2 cups water to a boil in medium saucepan. Add butter and oats and boil one minute, stirring constantly.
Remove from heat and let cool to 110 degrees (I stick it in the fridge and stir once in a while).
When oatmeal is ready, stir together yeast, 1/2 cup warm water, and 1 Tbsp sugar. Let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.|
Turn dough onto floured surface and knead till smooth and elastic – about 5 minutes by hand or 2-3 minutes in electric mixer with dough hook.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in warm place 1 hour, or until doubled.
Punch down and divide in half. Shape each half into 8 balls (2 round cake pans will hold 8 rolls each. Square pans will hold 9 rolls each – or 16 if you make small ones)
Place into two lightly greased round (or square) cake pans.
Cover and let rise in warm place 30 minutes, or until doubled.
Bake at 375 degrees for 15 minutes or until golden brown. Brush with butter immediately after removing from oven.
We had these with roasted chicken, but they go well with anything. I’d share the chicken recipe, but I don’t have one. I stuck some rosemary sprigs in there, stuffed it with onions, and sprinkled with sea salt. Cooked it till it was done. There, that’s the whole recipe 🙂 Oh and I don’t cook it in the pyrex dish, I just stuck it in there for serving purposes.