Homemade Oatmeal Yeast Rolls Recipes

Steps:

• 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.

Steps:

• In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks.

Steps:

• Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
• Boil, stirring constantly, 1 minute.
• Remove from heat; let cool to 110 degrees.
• Stir together yeast, ½ cup warm water, and 1 T.
• sugar in a 2-cup measuring cup; 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 out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
• Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
• Place evenly into 2 lightly greased round cake pans.
• Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
• Bake at 375 for 15 minutes or until golden brown.
• Makes 16 rolls.

Steps:

• Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
• Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
• Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.

Steps:

• Combine 2 cups flour, quick oats, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter to very warm (120° to 130°F). Pour into flour mixture. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 3 minutes.
• Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
• Form into two 12-inch long logs. Slice each into 12 portions using a serrated knife. Place 12 rolls each in greased 13 x 9-inch baking pans. Rolls should be spaced equal distance apart, and should not be touching.
• Cover and let rise until doubled, about 45 to 55 minutes.
• Bake at 375°F for 20 to 25 minutes or until done. If desired, brush with additional melted butter.