Oatmeal Dinner Rolls

Store leftover rolls in an airtight container for up to three days, or freeze them for up to a month.

Yield: 24 rolls (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 16%
  • Fat: 2.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 23.6g
  • Fiber: 1.2g
  • Cholesterol: 13mg
  • Iron: 1.3mg
  • Sodium: 167mg
  • Calcium: 22mg

Ingredients

  • 1 cup 2% reduced-fat milk
  • 3/4 cup water
  • 1/4 cup honey
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • 4 1/4 cups all-purpose flour (about 19 ounces), divided
  • 1 cup regular oats
  • 1 1/2 teaspoons salt
  • Cooking spray

Preparation

  1. Combine milk, 3/4 cup water, and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110°; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, oats, and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. Place dough in a large bowl coated with cooking spray, and turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  4. Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.
  5. Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times; let rest 5 minutes. Divide mixture into 24 equal portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
  6. Preheat oven to 425°.
  7. Bake rolls at 425° for 12 minutes or until browned. Remove rolls from pan; cool on a wire rack.
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