Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Carol Barclay, Portland, Texas
Recipe by Southern Living February 2001

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Recipe Summary test

Yield:
32 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110°.

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  • Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes.

  • Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.

  • Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.

  • Punch dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cakepans.

  • Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

  • Bake at 375° for 15 minutes or until golden brown.

  • Note: Reserve 1 portion of dough for Cinnamon Rolls recipe, if desired.

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