Oatmeal dinner rolls are light and fluffy. Soft and mildly sweet. Easy to make, but taste like perfection. Say hello to your new favorite dinner roll!
Sometimes things just don’t go as planned. Take my Monday morning for example, I planned on a productive morning cleaning house and working on blog stuff. Instead I ended up sitting in a Walmart Subway for hours while I got a flat tire fixed. Thank heavens Subway serves coffee or else I don’t know that I could have smiled my way through it.
Some recipes do the same thing. You have a plan, but then by chance something changes and derails those plans. The first time I made these oatmeal rolls, my plans were seriously derailed because my yeast was too old. Old yeast equals dead yeast and it won’t rise! If you haven’t checked your yeast recently here’s what you need to do:
Fill a liquid measuring cup with 1/2 cup warm water, 1 teaspoon sugar, and 2 1/4 teaspoons yeast. Stir it gently and let it sit someplace warm for 10 minutes. If the yeast mixture hasn’t grown to the 1 cup line in about 10 minutes, it’s time to buy new yeast!
I love these oatmeal dinner rolls so much because this is exactly the kind of recipe I wanted to share when I started this blog. Something delicious and homemade that tastes like it came right from my grandma’s kitchen. These rolls are light and fluffy with a delicate, but not overpowering sweetness. The addition of oats makes these rolls a bit more hearty. They also make amazing sandwich buns and even cinnamon rolls! The flavor of the oats is noticeable for sure, but the texture of the oats almost disappears inside the rolls after sitting in boiling water and being kneaded, making this a great all purpose dough for lots of things.
- 1 cup old fashioned oats
- 3 Tablespoons butter
- 2 cups boiling water
- 4 1/2 teaspoons active dry yeast
- 1/3 cup warm water
- 2/3 cup brown sugar, packed
- 1 1/2 teaspoon salt
- 5 cups all purpose unbleached flour
- Add the oats and butter to a large heat proof bowl. Pour the boiling water over the oats and butter and allow to sit until room temperature.
- In a small bowl or cup, add the yeast to the 1/3 cup warm, not hot, water and stir gently. Add the yeast mixture, brown sugar and salt to the oats and stir gently.
- Knead in the flour one cup at a time. Knead the dough 6-8 minutes or until it becomes smooth and elastic. Place the dough in an oiled bowl and cover. Let the dough raise for one hour or until doubled.
- Punch the dough down and divide it into 24 equal pieces. Shape into rolls and place in a greased 13x9 inch pan. Allow to rise again for 20-30 minutes.
- Preheat the oven to 350 degrees while the rolls are having their final rise. Bake at 350 for 20 to 25 minutes or until golden brown on top.
This dough is somewhat sticky so I recommend using a stand mixer with a dough hook if you have one available.