Ingredients
Units
Scale
- 2 cups water
- 1 cup old-fashioned oats
- 3 tablespoons salted butter
- 1/3 cup warm water, 120-130 degrees
- 2 packages of dry yeast
- 2/3 cup packed brown sugar
- 1 tablespoon white sugar
- 1 1/2 teaspoon salt
- 5 cups flour divided
- 3 tablespoons melted, salted butter
- 2 tablespoons old-fashioned oats
Instructions
- Bring 2 cups of water to a boil in a small saucepan.
- Add oatmeal and butter and simmer for 1 minute.
- Remove oatmeal to a large mixing bowl and cool to 120-130 degrees (about 20 minutes).
- Add yeast to 1/3 cup warm water (120-130 degrees), stir, and allow the yeast to dissolve and react for a few minutes.
- Add brown sugar, white sugar, salt, and yeast to the oatmeal.
- Add 4 cups of the flour, one cup at a time. Mixing well to make a soft dough.
- Turn dough onto a floured board using that remaining cup of flour and knead for 6-8 minutes or until smooth. (All of that last whole cup of flour may not be needed.)
- Place dough in a greased bowl, turning once, and cover with a tea towel or plastic wrap to let it rise for 1/2 to 1 hour in a warm place (75-78° F).
- Punch the dough down, divide the dough equally into 24 rolls, and place them in a 9x13-inch greased pan.
- Let rise for 1/2 to 1 hour in a warm place (75-78° F), covered with a tea towel.
- Bake at 350 degrees for 20 - 25 minutes or until golden brown.
Notes
- You may use instant yeast for a speedier process. It claims only one rising is needed before baking in half the time of regular dry yeast, and it can be added directly to the recipe without hydrating it in water.
- These rolls freeze well or can be taken out of the oven before they are browned to brown later and served hot.
- Prep Time: 2 1/2 hours
- Cook Time: 20-25 minutes
