Oatmeal Dinner Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
- 2 cups water
- 1 tablespoon sugar
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1 cup quick-cooking oats
- 1/3 cup packed brown sugar
- 1/3 cup warm water (110° to 115°)
- 1 package (1/4 ounce) active dry yeast
- 4-3/4 to 5-1/4 cups all-purpose flour
- Carbohydrate 12.2446113425932 g
- Cholesterol 5.08385416884683 mg
- Fat 2.77658020915581 g
- Fiber 1.3191111585829 g
- Protein 2.12685451389751 g
- Saturated Fat 1.36608805607644 g
- Serving Size 1 1 serving (46g)
- Sodium 209.852963362863 mg
- Sugar 10.9255001840103 g
- Trans Fat 0.254972152835354 g
- Calories 81 calories
Directions In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350degrees for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen. Originally published as Oatmeal Dinner Rolls in Taste of Home February/March 1996, p31 Nutritional Facts One roll (prepared with margarine) equals 180 calories, 2 g fat (0 saturated fat), 0 cholesterol, 212 mg sodium, 34 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
