Oatmeal Yeast Rolls Food

OATMEAL DINNER ROLLS

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.

OATMEAL DINNER 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, 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.

OATMEAL ROLLS

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.

OAT DINNER ROLLS

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.

HOMEMADE OATMEAL YEAST ROLLS

Steps:

• Place all ingredients except melted butter in bread machine pan, select Dough setting, and press Start.
• When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.
• With a sharp knife, divide dough into 12 pieces.
• Grease a large baking sheet. Shape each piece into a round ball; flatten slightly; place on baking sheet. With a sharp knife, cut an X in the top of each roll. Cover and let rise 30-45 minutes until doubled.
• Preheat oven to 425°F Brush each roll with melted butter. Bake for 12-15 minutes until brown. Serve.

OATMEAL DINNER ROLLS

Steps:

• Combine milk, ¾ cup water and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110° F; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.
• Combine 4 cups flour, oats and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Add more flour, ¼ cup at a time until dough pulls away from bowl. Turn out onto lightly floured surface and knead until smooth and elastic (about 10 minutes), adding more flour until dough is not sticky and becomes elastic. It's ready if you poke with finger and it springs back.
• Place dough in large bowl coated with cooking spray or butter and turn to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size.
• Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.
• Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times, let rest 5 minutes. Divide into 24 equal portions and shape each portion into a ball. Place balls 1 inch apart on a baking sheet coated with cooking spray (or use parchment paper). Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in size.
• Preheat oven to 425°F.
• Brush tops of rolls with one of the following: melted butter; milk; or beaten egg white + 1 T. water.
• Bake rolls at 425°F for 12-15 minutes or until browned. Remove rolls from pan; cool on wire rack.
• Store when cooled in plastic bag for 3 days.
• Freeze for up to 1 month.