Recipe by Southern Living magazine
"Make sure yeast is not out of date (package is stamped with an expiration date)."
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butter or margarine
2 (.25 ounce) packages
active dry yeast
warm water (100 to 110 degrees)
1 1/2 teaspoons
firmly packed brown sugar
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!
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.
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.
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
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.
I made a bread that outshone the dinner before this one! Wow, they were delicious. Very heavy and yeasty.
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.
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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