Reviewed: May 15, 2009

so good and very easy

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EPECKA

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jan. 5, 2009

I have been making these rolls for 3 years now. They get better each time. I have passed the recipe on many times. Don't change a thing. They are moist and wonderful for days. Even my extended family who loves white bread enjoys these rolls. They are also very easy. It helps if you have a large stand mixer. The dough will be sticky when you take it out of the mixer. Just gently kneed in more flour. No need to try other roll recipes.

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EALDORA

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Reviewed: Jun. 8, 2008

My dough was a bit sticky but these rolls turned out beautifully!! Extremely soft and moist with a great texture. I know I will be making these often.

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trini

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Reviewed: Jun. 4, 2008

Delicious. Excellent taste. I will definately make these again; everyone in my family loved them.

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Vicky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Jun. 14, 2007

YUM. My family's favorite dinner roll.

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SAREMCA

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Jan. 18, 2007

These were good rolls! I made half a batch and got 16 rolls. The only change is that I used old-fashioned oats instead of quick oats and just cooked them a little longer. Next time I'll bake them for an extra couple of minutes or let them rise a little longer the second time to ensure that the insides aren't doughy. I'll definitely make these again!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 6, 2007

These are even better the second day!

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Rebecca (loves good cookin')

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Dec. 16, 2006

These were fantastic. I just finished a test batch before making these to contribute to a dinner party. Like others I used old-fashioned oats and cooked longer and used the dough hook on my mixer for 4 minutes and then finished kneading by hand. I rolled each 1/2 of the dough into a rectangle with a pin and then rolled up the dough into a log before cutting into 16 pieces. I shaped into balls by gently stretching and tucking the dough to avoid over-warming and over-working it. (Perhaps this may help some who had difficulty with the texture of the finished product.) These will be made on a regular basis in my kitchen.

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C.V.T.

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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Reviewed: Dec. 4, 2006

About 10 years ago I wanted to make homemade rolls for thanksgiving. I failed horribly. I tried again this year with these...and they were wonderful. SO easy and so good. I used half wheat floor, and they were perfect.

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BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

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Reviewed: 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.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: May 11, 2006

This recipe was easy, and the results were excellent. I halved the recipe and instead of kneading by hand, I used my mixer with the dough hook for 5 minutes. I used old fashioned oats and cooked them for @ 3 minutes. No one could believe they had oatmeal in them. Will make again for company.

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sebat

Cooking Level: Intermediate

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Reviewed: May 4, 2006

Very yummy and easy to make! I've never made yeast rolls before and had no problem with this recipe. I followed it exactly and had a perfect batch.

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JessicaAnne

Cooking Level: Expert

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: May 3, 2006

I used old fashioned oats instead of quick cooking, i just cooked them a little bit longer. The rolls came out so chewy and tender, I have replaced my old dinner rolls recipe with this one!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Apr. 11, 2006

I just pulled these out of the oven and they are great! Very moist and dense and great with a touch of honey!

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KADart05

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2006

Delicious! Took a little longer than expected to cook, but had a sweet light flavor that was worth the wait.

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lrusso

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Reviewed: Mar. 12, 2006

Thanks for the incredible recipe! So easy. I baked them on my new pizza stone and they were delicious!! Contrary to what others have said, I can taste the oatmeal -- subtle, but there.

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 13, 2006

These were great! I was cooking for 2, so I cut the recipe in half, but I wish I'd made a full batch! Also, I accidentally made 8 rolls instead of 16, and that worked fine, they were just big. I used 1/2 c. of whole wheat flour (in the halved recipe) and will probably do that again.

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BETNY

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Reviewed: Feb. 3, 2006

very good, my kids loved them. They were different to make but tasted great. Oaty taste, we loved it.

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CHIMENTO

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Reviewed: Jan. 30, 2006

Very easy to make and very tasty!!!

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sunnybunny

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

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Reviewed: Jan. 15, 2006

This were so good!!! However, i couldn't really taste or see any oatmeal after..but they were still so soft and fluffly. Next time I might try subsituting milk instead of water...Nevertheless, they are good the way they are

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greeneta112

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Oatmeal Dinner Rolls

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