Reviewed: Nov. 3, 2009

Don't try to make this recipe as written. There is an error in the recipe. Just google Oatmeal dinner rolls recipe and the original (from the same person in Marble Rock, Iowa) will come up in Taste of Home magazine. As others have said, it takes 1 cup less water. To try to make it as written here will only lead to frustration.

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hi-desert Kath

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Reviewed: Nov. 3, 2009

We like these!

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judiann

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Nov. 3, 2009

In reading this recipe I thought 1 1/3 C of water for yeast seemed like a lot---checked out Original recipe from Taste of Home Mag. and the amount is only 1/3 C.water for the yeast-may make a great difference to the extra flour required to make a dough of the right consistency.

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Sharona

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Reviewed: Jun. 17, 2009

These were easy to make and very easy to eat. Quite tasty!

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cherry

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Reviewed: Jun. 2, 2009

This recipe has potential. The flavor is okay(needs a little tweaking for my tastes), but the dough is messy. I'm going to play around with the consistency and probably add some honey in place of sugar. Also when I put the "dough blobs" into the 9 inch round, they just all rose together into a big round flower design. Next time I will grease some muffin pans and try it that way. I used old fashioned oats and that added a nice texture to the crust of the rolls. I am very familiar with 'soft dough' and the light airy rolls it produces,however even with extra flour this was beyond soft and just full-blown sticky. I was really looking forward to these rolls as oatmeal is one of my favorites.

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

Dangerously delicious! Makes 18 HUGE rolls. I shortened the 2nd rising time, and they still turned out great! THey were very tender with a crisp golden crust. I did need about 1 cup extra flour, but whatever, they were amazing!!!

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JOSIEAMBLER

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 30, 2009

it was good , although i made some changes (honey instead of sugar , added 2 cups whole wheat flour ) but everybody loved it.

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abeer

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Reviewed: Apr. 25, 2009

I make bread every week and was looking forward to something new. The proportions of flour to liquid in this recipie was way off. Sorry, I rate recipies as written.

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GrandmaB

Cooking Level: Expert

Living In: Olympia, Washington, USA

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Reviewed: Apr. 2, 2009

so good!

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EPECKA

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Mar. 19, 2009

DELICIOUS! They are so moist with the perfect density for a hearty, homemade roll. We gobbled ours up!

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Kelly Cameron

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Georgetown, Texas, USA

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Reviewed: Mar. 5, 2009

I made these rolls for Thanksgiving dinner where I was a guest. They were great! I couldn't stop eating them! I had never made bread at home or used yeast before, but it wasn't hard, if you have the time. Next time I feel like making bread, I will make these. Great recipe!

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Tracy 797

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 1, 2009

Man are these good, best roll for dinner in a long time. Made them big so they could double as a bun. This is now my standard dinner roll recipe.

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tankratt

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Reviewed: Feb. 10, 2009

I used my Kitchenaid mixer to knead this and had to add a LOT more flour (and still never cleared the sides of the bowl), even though I reduced the second water measurement to 1 c. Though the flavor and texture of the insides were good, the tops and edges that were against the pan were tough.

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nainai

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Reviewed: Dec. 24, 2008

I made these for thanksgiving and again for christmas this year everyone loves them! I had to add a more flour the dough is really sticky, but i also used bread flour. It is my new hoilday tradition!

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Jen

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Reviewed: Nov. 8, 2008

Everyone Loves

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BRUNELLA

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Reviewed: Nov. 4, 2008

I just pulled these out of the oven and had to try one warm with butter! They are so good!! The only thing I changed was I added more flour, they are a little sticky once They rise, but when they're done, they are awesome! They have a nice texture and flavor and don't taste like oatmeal for those who were skeptical because they don't like oatmeal ;)

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crystlek

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 26, 2008

This was my first time making buns, and it was beyond a 5 stars. My only change was using 1/2 the flour as whole wheat, and I probably needed about a cup more than stated. I made sure they were just slightly undercooked. The entire batch was gone by the next day, and my husband took some to work to show off how good of a cook his wife is!

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Tracy

Cooking Level: Intermediate

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Aug. 17, 2008

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!

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KRISTINE

Cooking Level: Expert

Living In: Encinitas, California, USA

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Reviewed: Apr. 22, 2008

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!

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VTmom

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

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.

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