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TEST KITCHEN APPROVED

Oatmeal Rolls

Name: Oatmeal Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 rolls
Ingredients: 2-1/3 cups water, divided; 1 cup dry oatmeal; 3 tablespoons butter; 2 packages (1/4 ounce each) active dry yeast; 2/3 cup packed brown sugar; 1 tablespoon sugar; 1-1/2 teaspoons salt; 5 to 5-3/4 cups all-purpose flour

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. + rising Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Jeanette Fuehring

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

TEST KITCHEN APPROVED

Oatmeal Rolls

Contest Winner

3 Reviews Add your review

Yield:24 rolls

Prep:20 min

Cook:20 min

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Ingredients

2-1/3 cups water, divided
1 cup dry oatmeal
3 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
2/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
5 to 5-3/4 cups all-purpose flour

Text Ingredients

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Directions

1
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°.

2
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.
3
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.
4
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.