Best 9 Oatmeal Rolls Recipes

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 SOURDOUGH ROLLS

Steps:

• Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.
• When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls. Cover with a towel and let rolls rise until doubled, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
• Arrange the rolls on the prepared baking sheet, and bake 10 to 12 minutes in the preheated oven, until lightly browned.

OATMEAL ROLLS WITH HONEY BUTTER

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.

EASY AND TASTY OATMEAL DINNER ROLLS

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.

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.

NOVA SCOTIA OATMEAL ROLLS

Steps:

• In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
• Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
• Till sugar is dissolved and butter is melted.
• Let cool to lukewarm.
• Stir in yeast mixture and eggs.
• With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
• With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
• Turn out dough onto lightly floured surface;
• Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
• Place in greased bowl, turning to grease all over.
• Cover with plastic wrap;
• Let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Punch down dough; turn out onto lightly floured surface.
• Divide into 12 portions.
• Shape each into ball, stretching and pinching dough underneath to make tops smooth.
• Place 2 inches (5 cm) apart on greased baking sheets.
• Cover and let rise until doubled in bulk, 30 to 45 minutes.
• Topping: Brush with beaten egg; sprinkle with rolled oats.
• Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
• Let cool on racks.

OATMEAL DINNER ROLLS

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.

OATMEAL DINNER ROLLS

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 YEAST ROLLS

Steps:

• In a saucepan, bring 3 cups water to a boil. Add oats and butter; simmer for 1 minute. Remove to a bowl; cool to 110°-115°. Heat remaining water to 110°-115°; stir in yeast and sugar. To oat mixture, add eggs, brown sugar, salt, yeast mixture and half the flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 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 and divide into four pieces; shape each piece into 13 balls. Place in four greased 9-in. round baking pans. Cover and let rise until doubled, 45-60 minutes. Bake at 350° for 30-35 minutes. Brush tops with butter if desired. Remove to wire racks to cool. If desired, beat butter and honey until smooth; serve with rolls.