A soft, fluffy yeast roll with a slightly sweet and nutty oat taste. The recipe is easy and the results make any meal special.
2 cups water
1 cup dry oatmeal
3 tablespoons butter
1/3 cup warm water, 120-130 degrees
2 packages dry yeast
2/3 cup packed brown sugar
1 tablespoon white sugar
1 1/2 teaspoon salt
5 cups flour, divided
3 tablespoons melted butter
2 tablespoons dry oats
In a saucepan, bring 2 cups of water to a boil. Add oatmeal and butter. Simmer for 1 minute. Remove to a large mixing bowl and let cool to 120-130 degrees (about 20 minutes).
Add yeast to 1/3 cup warm water (120-130 degrees), stir and allow yeast to dissolve and react for a few minutes.
To the oatmeal mixture add brown sugar, white sugar, salt and yeast mixture.
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. Knead 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 tea towel or plastic wrap to let it rise for 1/2 to 1 hour.
Punch dough down. Make 24 rolls and place into a greased pan. Let rise 1/2 to 1 hour in a warm place, covered. Bake at 350 degrees for 20 – 30 minutes.
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 in water.
These rolls freeze well or can be taken out of the oven before they are browned to brown later right before serving.