It’s time for another recipe, and today I’m sharing a favorite from my mom’s kitchen – Oatmeal Rolls. (Did you miss last week’s recipe? Check it out here!)
I believe my mom originally got this recipe from Taste of Home‘s old magazine Quick Cooking. That magazine is no longer around – or maybe it had a name change, I’m not sure – but I do have a subscription to the regular Taste of Home magazine (thanks Grandma!) and love their recipes. So that’s my little shout out to them!
As you all know, I love to post easy, quick-to-make recipes because that’s how I roll. (See what I did there?) 😉 But these oatmeal rolls are worth the extra time that they take. I promise. And the good news is that they freeze well so you can make a big batch and have lots ready in the freezer to pull out when you need them.
Don’t they look yummy??
I think that the addition of oatmeal is what makes these rolls extra yummy. When they’re warm from the oven I could eat . . . well, maybe I shouldn’t say how many, ha!
Anyway, here’s the recipe for Mom’s Oatmeal Rolls!
- 2 1/3 cups water, divided
- 1 cup rolled oats
- 3 tbsp butter
- 2/3 cup brown sugar
- 1 tbsp white sugar
- 1 1/2 tsp salt
- 2 pkgs yeast (or 1 1/2 tbsp)
- 5 to 5 3/4 cup flour, divided
- Bring 2 cups of water to a boil on the stove. Add oats and butter; simmer for 1 minute. Pour into a large mixing bowl and let cool to 120-130 degrees.
- Heat the remaining water to 120-130 degrees and add the yeast.
- Add brown sugar, white sugar, salt, yeast mixture, and half of the flour to the oatmeal mixture and mix well. Continue to add flour until you have a soft dough.
- Turn the dough out onto a floured surface and knead for 6-8 minutes. Add additional flour as necessary.
- Place dough in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about an hour.
- Punch dough down; divide in half and shape each half into 12 balls. Place balls 1 inch apart in 2 greased 13x9 baking dishes. Cover and let rise until doubled, at least 45 minutes.
- Bake at 350 degrees for 20-30 minutes. Makes 24 rolls.
Thanks for stopping by today! 🙂