Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998


Recipe Summary

1 dozen (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a small bowl, stirring until well-blended. Let stand 5 minutes.

  • Dissolve yeast and 1 1/2 teaspoons sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add oat mixture, 1 3/4 cups flour, buttermilk, margarine, and salt to yeast mixture, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (Dough will be slightly sticky).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each into a ball. Place balls in a 9-inch square baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

  • Preheat oven to 375°.

  • Uncover the dough. Combine 1 tablespoon water and egg white; brush over dough. Sprinkle dough with 1 tablespoon oats. Bake at 375° for 25 minutes or until lightly browned. Serve warm.

Nutrition Facts

120 calories; calories from fat 13%; fat 1.7g; saturated fat 0.3g; mono fat 0.6g; poly fat 0.5g; protein 3.8g; carbohydrates 22.2g; fiber 1.3g; iron 1.4mg; sodium 165mg; calcium 13mg.