Oatmeal Dinner Rolls Recipes

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:

• 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 large bowl dump oats and boiling water.
• let stand 30 minutes until lukewarm.
• add molasses and oil.
• beat with mixer 2 minutes.
• in another bowl proof yeast with lukewarm water and honey let stand 5 minutes.
• add yeast mixture and 1 cup flour to oatmeal mixture beat 2 minutes with mixer.
• let rest 5 minutes.
• stir in 1 1/2 cup flour.
• at this point you may need to add more flour if sticky.( i added 3 cups of flour both times ).
• this may happen if oatmeal didnt cool enough.
• turn dough onto floured board.
• using remaining.
• 1/2 cup flour knead for 10 minutes.
• place dough in greased bowl.
• let rise until more than 1/2 doubled.
• form dough into rolls and place on greased baking sheet.
• you may have to add more flour as you are making the rolls( i just needed to flour my hands when rolling dough was sticky ,and i add wheat gluten to my bread recipes).
• let rise until doubled.
• bake in 375 degree oven for 18 to 20minutes.

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:

• 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, 1/2 cup warm water, and 1 tablespoon 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 lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
• COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
• PUNCH dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans.
• COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
• BAKE at 375 degrees for 15 minutes or until golden brown.

Steps:

• In a large saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water., Transfer to a large bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well. 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; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.

Steps:

• Dissolve yeast in warm water.
• Add sugar, salt, rolled oats, egg, oil and 2 1/4 cups flour.
• Turn onto floured surface and knead in remaining flour.
• Knead for a few more minutes.
• Let rise in warm place for 1 to 1-1/2 hours.
• Shape dough into balls and place in greased pan.
• Let rise about one hour.
• Bake at 350º for 20-25 minutes.
• Butter tops while still warm.

Steps:

• 1. Pour boiling water over shortening, brown sugar, salt and rolled oats. Let stand until lukewarm.
• 2. Meanwhile sprinkle yest over warm water in bowl ans stir until dissolved. It should begin to be active and multiply with a good yeasty fragrance. (You can add one teaspoon of sugar to feed it and check to see if it is going to be live, if you wish.)
• 3. Mix oats with yeast and add 2 cups of flour and egg. Beat with wooded spoon until well blended. You could use a dough hook on your mixer on low speed. Add remaining four a little at a time to make a soft dough.
• 4. Add 2 more cups of flour, a little at a time to make Turn onto lightly floured surface and knead until dough is smooth and elastic. It should not be overly sticky, but smooth on the outside and knead easily. Do not add too much flour or it will not be light rolls which are high and airy.
• 5. Place in a greased bowl and turn so top is greased also.Cover with plastic wrap or a barely damp towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours if your house is warm with no drafts or air conditioning blowing near the dough.
• 6. Punch dough down and let it double again. It will Punch down and let rise again for about 1/2 hour. Then shape in the desired shapes such as one inch balls in muffin tins or golf ball sized rolls. Let rise another 1/2 hour. I put my rolls together closely touching in baking pan with 2 inch sides.
• 7. Bake 375* F. oven about 25 minutes. They will be lightly browned on top, not dark. This makes about 32 rolls if they are not large.