Oatmeal Dinner Rolls
Serving Size / Yield
- 2 C. water
- 1 C. quick-cooking oats
- 3 Tbs. butter or margarine
- 2 1/4 oz. pkg. active dry yeast
- 1/2 C. warm water (100-110 degrees)
- 1 Tbs. sugar
- 4 C. all-purpose flour
- 1 1/2 tsp. salt
- 1/3 C. firmly packed brown sugar
Bring 2 C. 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 C. warm water, and 1 Tbs. sugar in a 2-C. 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
9x1 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 in a preheated oven at 375 degrees for 15 minutes or until golden brown.