I have used this recipe for years, having seen it originally in "Taste of Home". I was originally drawn to it because it is a smaller recipe. Sometimes I just don't have time to make a huge batch of rolls and this fits the bill perfectly. I usually add a little more flour than the recipe calls for, but they always turn out perfectly. The oatmeal gives them the appearance of a wheat roll. My family loves 'em!

Excellent Hot, Excellent Cold, Excellent, Excellent 3 Days Old!!!! These rolls are without a doubt, by far, the best I have ever eaten - they just don't get any better than this! Don't be fooled by the title of this recipe. They don't taste like oatmeal at all; they are just soft and tender. I love them with honey butter, salted butter, hot ham and cheese, jam, chicken salad, or just plain without anything on them at all. The subtle sweetness of this soft, easy to work with dough serves as a fabulous base for cinnamon rolls too. I highly recommended you try them - you won't be disappointed!

I made these to go with beef stew last night and they were so good! I made a little adjustment after reading the other reviews and I only put about 1 1/4 cups of water in with my oats and butter. The dough was a bit sticky but I resisted the urge to add too much flour and the result was awesome! They were (and the leftovers still are!) tender, soft and tasty! I have been trying to get yeast rolls right and I have found that not adding too much flour and baking just until golden yields the best results. Overbaking and too much added flour makes them dry and hard and then yucky! I will make these again! They were a hit with the whole family!

Quite delicious. Those of us who don't have 9 in round baking pans need to remember to keep the placement rather close. Also, as another reviewer stated, one should let the oatmeal cool down before processing, so that it doesn't kill the yeast.

this is a great recipe (i almost always cut it in half) but i always need to add more flour...i also cut back maybe 20% on the sugars...good...quick...five stars

My mother, sister and I have all made this many times with perfect results. I originally saw the recipe in the magazine. These rolls are perfect for a holiday meal. A definite keeper in our family.

These were just ok. They seemed very dense, and the flavor was different but we didn't care for it. This is the first time I've had to throw leftover dinner rolls away because no one wanted to eat them. Sorry but I don't think these are worth the effort.

I had to add about 2 more cups of flour to get the right texture. I do not have a bread machine so I made them the conventional way. They turned out beautifully. Nice and light and flavorful. Good recipe and I will use it again with the additional 2 cups if flour

This is an excellent dinner roll recipe that I have been making for years now and the whole family loves them. The only change I've made is to use milk instead of water. I believe it makes the bread more dense. Sesame seeds on top also makes it great.

Not sure what the first reviewer was talking about - yes the dough for these rolls is a little sticky - but easily manageable! AND - they are DELICIOUS. Soft, but with a full texture - I get raves every single time I make them! They make great rolls - absolutely great! Thanks for the recipe.

Turned out great, the whole family enjoyed them.

I thought these were pretty good. They turned out nice and soft, and as another reviewer mentioned, they have more texture than regular rolls. Good for sandwiches. I did find the dough a bit tough to work with. I had to add 2 extra cups of flour to get it to be dough in the first place. Then after it rose, it was all sticky again! Nonetheless, a great dinner bun. We're eating them with nothing on them!

The amount of flour needed is greatly underestimated. It is impossible to knead these rolls with as much as two additional cups of flour. I am concerned that the amount of shortning, sugar and salt will not make a tasty roll!

What a great recipe, easy to make and they come out soft and fluffy. I did add 1/2C more flour to recipe, as I live in a high altitude area. My family really enjoyed them. Thanks!!

This recipe is really great, and I did everything exactly like the instructions say. HOWEVER, it is really important to cool your oatmeal to lukewarm before adding it to your proofed yeast. If you add something that is too hot to the yeast, it could kill some of the yeast resulting in rolls that won't rise!