SOFT OATMEAL DINNER ROLLS RECIPE
Looking for something a little different yet delicious to go with dinner tonight? Try my soft oatmeal dinner rolls! They go great with just about anything!
Provided by Mindee
Categories Bread
Time 35m
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with a dough hook, dissolve the brown sugar and yeast in the warm water. Allow to stand and get foamy for 5 minutes.
- While waiting for the yeast, process the quick cooking oatmeal in a blender or food processor until it is only a little bit coarser than regular flour.
- When the yeast is ready, mix in the butter, salt, processed oatmeal and 2 cups of the flour. Once this is all mixed in your dough will be really sticky and not form a ball
- Add more flour a 1/4 cup at a time with the mixer running until the dough begins to come together and clean the sides of the bowl. (Refer to the pictures in my post). I usually only have to add an additional 1/2 cup of flour, if you live in a more humid place you may need a little more.
- Knead the dough at a medium speed for 3 minutes. After 3 minutes the dough should only be slightly stick and will have cleaned the sides of the bowl well.
- Remove the dough hook and cover the bowl with a dish towel. Let the dough rise until doubled. This should take 45 minutes to an hour.
- Dump risen dough out onto a lightly floured surface and divide it up into 15 pieces. Shape these pieces into balls and place them in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Cover with a towel and allow them to rise until doubled (30-45 minutes)
- Preheat the oven to 375 degrees and bake the rolls for 15-20 minutes. The tops should be golden brown and rolls will sound hollow when thumped. Run a cube of butter over the tops of the hot rolls if desired.
Nutrition Facts : ServingSize 2 Rolls, Calories 353 calories, Sugar 5.2 g, Sodium 504.6 mg, Fat 7.2 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 60.2 g, Fiber 3.9 g, Protein 8.8 g, Cholesterol 17.4 mg
OATMEAL DINNER ROLLS
These are great and simple Rolls from Southern Living Magazine. I do not claim to be a baker at all, but if I can make these anyone can and I always get rave reviews. The dough can also be used for yummy cinnamon rolls as well.Update: At one point I changed the recipe to canola oil instead of butter and added half whole wheat. Then a friend of mine made it and she substituted applesauce for the butter and she said it turned out great. I made it tonight with the applesauce and she was spot on!
Provided by lisar
Categories Yeast Breads
Time 3h15m
Yield 16 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176.1, Fat 2.9, SaturatedFat 1.5, Cholesterol 5.7, Sodium 240.9, Carbohydrate 33, Fiber 1.7, Sugar 5.4, Protein 4.4
OATMEAL DINNER ROLLS
These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL DINNER ROLLS
These rolls are from the 40's at least. They were printed in Farm Journal in the early 1960's for an article "Rolls Mother Used to Make". They are super easy and so good for you. They have a gigantic flavor that is really good eating. I make them switching out one cup of flour for whole wheat flour and I use Gold Medal flour. The...
Provided by JoEllen Fortenberry Ford
Categories Other Breads
Time 55m
Number Of Ingredients 9
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.
OATMEAL ROLLS WITH HONEY BUTTER
This is a homemade roll recipe from my sister's mother-in-law. I make these for every holiday or special meal and my family wouldn't have it any other way! They are the best served with the honey butter.
Provided by trish1870
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 46.7 g, Cholesterol 20.3 mg, Fat 12 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 5.5 g, Sodium 447.3 mg, Sugar 10.2 g
GLUTEN-FREE VEGAN TEFF OAT ROLLS
The best dinners have a little something for everyone. With so many people avoiding wheat and gluten, your gluten-free guests will get a warm and fuzzy feeling once they realize you made homemade rolls that they can actually eat. These are soft, moist and if you're like me you won't be able to stop eating them. Another plus is that these rolls taste just as fresh the next day!
Provided by Kathy Hester
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees and prepare a baking sheet with oil or parchment paper.
- Combine the warm water and maple syrup in a 4 cup measuring cup or small mixing bowl. Stir until sweetener is dissolved.
- Note: The water must not be too hot or it will kill the yeast. You can test the water on the underside of your wrist. If it's too hot to touch wait until it cools a bit. If it's winter and your house is freezing, you can put water from the tap into the microwave for about 45 seconds to warm it up.
- Sprinkle the yeast over the top of the water mixture. In a few minutes, you should notice some change as the yeast gets activated. Let sit for 10 minutes.
- Add the Maskal Ivory Teff flour, oat flour, tapioca flour, arrowroot flour, brown rice flour, baking soda, and salt to a large mixing bowl. Mix well and set aside.
- Go back to the yeast mixture and add in olive oil, ground chia seed, apple cider vinegar, ground flax seed, and ground psyllium husk. Mix well and let sit for about 5 minutes. The mixture will thicken into a slurry.
- After the 5 minutes are up, add the wet yeast mixture to the dry ingredients and stir with a wooden spoon. You can also do this in a mixer with the paddle attachment (not the dough hook).
- Mix the dough until the dry ingredients are completely incorporated with the wet ones. The dough will be more sticky than a traditional wheat bread dough. Let the dough sit for about 5 minutes before making the rolls.
- Form 10 rolls out of the dough, placing them on the baking sheet as you go. I also make a cut with a sharp knife down the middle for decoration. I made oval rolls, but you can make them any shape you want. If the dough is sticking to your hands, wet your hand a bit as needed.
- Cover the newly formed rolls with a clean dish towel and put in a warm place. In the winter I put it on top of the stove because it's warmer since the oven is on. Let them rise for 20 minutes. They won't quite double in size, but they should grow a little bit bigger.
- Uncover the pan and place it in the preheated oven. Cook for 20 to 30 minutes, or until the bottoms have turned a dark brown and the tops of the rolls are solid.
- Store any leftover rolls in an airtight container.
- *You can make your own oat flour by processing rolled oats in your food processor. It easy and cheap too!
Nutrition Facts : Calories 240 calories, Carbohydrate 41 grams carbohydrates, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, Sodium 226 grams sodium, Sugar 3 grams sugar
OATMEAL DINNER ROLLS
old recipe from d kossman sally grosserode had this also she said it came from ethal check directions for the amount of flour .these rolls are AWESOME you must like the taste of molasses though i had to use more flour as i was making the rolls just so you know .
Provided by Dienia B.
Categories Yeast Breads
Time 2h18m
Yield 12 serving(s)
Number Of Ingredients 10
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.
FLUFFY HONEY OAT DINNER ROLLS
Steps:
- In the bowl of a stand mixer fitted with the dough hook, combine the oats, honey, butter and salt. Add the boiling water and mix until combined. Let the oats soften and the mixture cool for 15-20 minutes until about 110 degrees (or lightly warm to the touch).
- Add the yeast and 2 cups of the flour. Mix until combined. With the mixer on low speed, continue adding flour, 1/2 cup at a time, until a soft dough forms that clears the sides of the bowl but is still soft and tacky to the touch (be careful not to overflour!). The exact amount of flour will depend on many factors, so don't worry if you have to add more or less than called for to achieve the right texture for the dough. Knead the dough for 4-5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl and cover with a clean towel or greased plastic wrap. Let the dough rise until doubled, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
- Punch down the dough and divide into 12 equal pieces (see note). Shape each piece into a round ball, pinching the bottom to seal.
- Grease a 9X13-inch baking pan and place the rolls in the pan. Cover and let the rolls rise until puffy and almost doubled in size, about an hour.
- Preheat the oven to 350 degrees F. Bake the rolls for 20-25 minutes until golden on top and baked through. Brush with melted butter, if desired.
Nutrition Facts : ServingSize 1 Roll, Calories 199 kcal, Carbohydrate 37 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 390 mg, Fiber 2 g, Sugar 6 g
OATMEAL DINNER ROLLS
Make sure yeast is not out of date (package is stamped with an expiration date).
Provided by Allrecipes Member
Yield 32
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87.5 calories, Carbohydrate 16.4 g, Cholesterol 2.9 mg, Fat 1.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 100.8 mg, Sugar 2.7 g
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5/5 (1)Total Time 2 hrs 30 minsCategory BreadCalories 699 per serving
- In a medium saucepan, bring the water, oats and 3 tablespoons of butter to a boil. Cook and stir for 4-5 minutes, until soft. If using quick cooking oats, cook and stir for one minute. Remove from heat; cool to lukewarm (stirring occasionally).
- Meanwhile, add warm water to a small bowl and add yeast, stirring to dissolve. Pour dissolved yeast into bowl of mixer and add sugars, mix on low to combine. Once oat mixture has cooled, stir in salt. Add oat mixture to yeast mixture, mixing on low to combine. Add 4 cups of flour, on low. Mix until smooth. If needed add 1/4 cup of additional flour at a time to achieve a soft dough.
- If you have a dough hook attachment, swap it in and knead the dough for 6-8 minutes on low, until smooth and elastic. If you do not have a dough hook, remove from mixer onto floured surface and knead for 6-8 minutes by hand. Place dough in a medium to large generously greased bowl (can be sprayed, but I like to use a little oil), turning dough once to grease the top of the dough ball.
- Cover with plastic wrap or a damp tea towel and set in warm place to rise until doubled, about 45-60 minutes. Once doubled, punch dough down; allow to rest for 10 minutes.
OATMEAL DINNER ROLLS - BEYOND THE CHICKEN COOP
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- Add milk, sugar, yeast and oats to a large mixing bowl. Stir and let rest for 10 minutes until bubbly.
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- 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.
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- 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.
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- and stir for 1 minute. Remove from the heat; cool to lukewarm. You can spread the oatmeal onto a plate to help it cool down quicker.
- sugars, salt and 4 cups of flour; beat until smooth. Remove dough to a clean ,floured surface. Knead the dough, adding additional flour until you have a soft, slightly tacky dough. Knead dough for an additional 6 - 8 minutes.
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- Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot.
- To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.
- Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour, oats, raisins, cinnamon, and beat until a dough forms. Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook.
- With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 1/2 cup of flour. Knead dough for about 8 to 10 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. Place mounded ball of dough in a lightly greased large bowl and cover with plasticwrap. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip - Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn't escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise.
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5/5 (2)Servings 32
- 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°.
- 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.
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