LuAnn's Family Favorites Recipes
Oatmeal Rolls
Oh my, these Oatmeal Rolls are so yummy, I'd rather eat them than cake!
Yield: 24 rolls
Ingredients
- 2 cups water
- 1 cup uncooked oatmeal
- 1/3 cup lukewarm water (105 to 115 degrees F)
- 2 packages active dry yeast
- 3 tablespoons butter or margarine
- 2/3 cup brown sugar
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 5 to 5 3/4 cups all-purpose flour, divided use
Instructions
- In a small saucepan, over medium heat, bring the 2 cups water to a boil. Stir in the oatmeal and butter; simmer for 1 minute. Pour into a large bowl; allow to cool to very warm.
- Meanwhile, in a small bowl, combine the lukewarm water and yeast; let stand until the yeast is dissolved and bubbly (about 5 minutes).
- When the oatmeal mixture has cooled, stir in the brown and white sugars, salt and dissolved yeast.
- Using a wooden spoon, beat in 2 1/2 cups of the flour until smooth; stir in enough of the remaining flour to make a soft, manageable dough.
- Lightly dust a clean work surface with flour. Turn the dough out onto the floured surface; knead in as much of the remaining flour as needed, working until the dough is smooth and elastic (about 6 to 8 minutes).
- Wash and dry the large bowl. Lightly spray with non-stick vegetable oil coating.
- Place the dough in the bowl, turning to grease the top. Cover with a clean towel; let rise in a warm place until the dough has doubled (about 1 hour).
- Meanwhile, lightly spray two 13 x 9 x 2 inch pans with non-stick vegetable oil coating; set aside.
- When the dough has doubled, punch down; turn out again onto the floured surface. Divide into two equal halves; divide each half into twelve equal pieces. Shape each piece into a smooth ball; arrange twelve balls in each pan. Cover with the towel; let rise again until doubled (about 45 to 60 minutes).
- When the rolls have almost doubled, preheat the oven to 350 degrees F.
- Bake for 20 to 30 minutes, switching the pan positions halfway through the baking time to assure even browning.
Attribution
Recipe clipped from a Reiman publications magazine decades ago; posted by LuAnn B., a.k.a. "Tofu Queen."