Oatmeal Dinner Rolls Recipe - Allrecipes.com
Oatmeal Dinner Rolls Recipe

Oatmeal Dinner Rolls

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"Make sure yeast is not out of date (package is stamped with an expiration date)."

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Original recipe makes 32 rolls Change Servings


  1. 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.
  2. STIR together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes.
  3. BEAT oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
  4. 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.
  5. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
  6. PUNCH dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans.
  7. COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
  8. BAKE at 375 degrees for 15 minutes or until golden brown.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

Very easy to make. I whipped these up the night before and let them rise overnight in the refrigerator after forming the rolls. My kids said these were the best rolls I've ever made. I will definitely keep this recipe!

Most Helpful Critical Review
Sep 24, 2006

I like the idea of this recipe, and the rolls looked beautiful, but they weren't done in the middle. I am not sure what I did wrong, and would be willing to try this recipe again. I love the fact that they have oatmeal in them.


97 Ratings

Apr 11, 2003

These turned out wonderful. I substituted some whole wheat flour for the white flour to make them a little healthier. They were very soft and moist. My boyfriend and I ate them up in less than 1 day.

Jul 06, 2003

I thought these were really good but a little too chewy and doughy on the bottom for us. I think I am going to lower the oven temp and bake these longer to achieve the perfect rolls for my familys tastes

Sep 25, 2003

These rolls were great! This recipe could easily make 50 rolls, just make the balls 1" in diameter, rather than 1 1/2". I used 3 c. bread flour and 1 c. whole wheat flour rather than 4 c. all-purpose flour and they were excellent. You could not taste the oatmeal at all but they were very moist. When kneading the bread I ended up adding probably about 1 c. of flour in order that the dough would not be as sticky to work with. Will make these often.

Apr 11, 2003

I made a bread that outshone the dinner before this one! Wow, they were delicious. Very heavy and yeasty.

Aug 08, 2006

Wow! My sis-in-law wanted to "raise the bar" of her Thanksgiving bash and have it be a little more Martha Stewart. Oh no. I looked around for a new roll recipe and tried this one. These were so darn fab! They are heavy and soft and were very popular. There were no leftovers to be found! I've also given platefuls of these as thank you gifts. I always make a double batch which fits perfectly into three 13x9 pans. I like the overnight idea someone mentioned and the wheat flour idea. I'll try them both! Oh, and these are easy to make.

Apr 11, 2003

These have to be the best rolls I've ever tasted! The recipe is simple to follow and the rolls turn out perfect. My family and I love them! Thanks.


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