When it comes to dinner rolls, my favorite recipe has always been Fluffy Dinner Rolls. I rarely use other dinner roll recipes, but this week I felt like trying something new and made Oatmeal Dinner Rolls with quick rising yeast (also known as Rapid Rise Yeast). Another interesting thing about this recipe is it's made made cooked oats -- so oatmeal!
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Cooked Oatmeal in the Dough
With a half cup of cooked oatmeal in the dough I expected they'd be a little heavier, but they are light and fluffy and have a slight chew from the oats. As for flavor, the oats add a little but not much. They mostly added color and texture.
Dough Balls Before Rising
Here's a picture of the dough portioned and ready to rise. The recipe gives you 16 little rolls, which is a relatively small batch since so many dinner roll recipes make 32 or more. For us, 16 is plenty.
Oatmeal Dinner Rolls Straight Out of the Oven
And here they are baked! They rise a little after being shaped, and a lot during baking.
Rapid Rise Yeast
The rolls in these photos were made with Fleischmann's brand yeast. These days I usually use a brand called SAF gold label quick rising. I have not yet tested them with the SAF yeast.
Enjoy the Oatmeal Dinner Rolls!
Recipe
Rapid Rise Yeast Oatmeal Dinner Rolls
Ingredients
- 1 cup water
- ½ cup quick-cooking or old fashioned oats
- 1 ½ tablespoons salted butter or margarine
- 2 ¼ teaspoons quick rising yeast
- ½ tablespoon sugar 12 grams
- 3 tablespoons firmly packed brown sugar 35 grams
- 2 cups bread flour 260 grams, plus more if needed
- ¾ teaspoon salt
- ¼ cup hot tap water
Instructions
- Bring 1 cup water to a boil in a medium saucepan; stir in oats and butter and boil, stirring constantly for 1 minute. Remove from heat and let cool to around 125 degrees.
- Meanwhile, stir flour, yeast, sugar, salt and brown sugar in the bowl of a stand mixer.
- Add oat mixture and stir until blended, then add remaining ¼ cup very hot tap water.
- Attach dough hook and allow the machine to knead until smooth and elastic. The dough should just clear the side of the bowl as it kneads, so if it's sticking to the sides add a little more flour.
- Transfer dough to a lightly greased bowl, then cover and let rise for an hour.
- Punch dough down and shape into 16 small balls. Arrange evenly spaced in a greased 9x13 inch pan (or you can use a 9 inch round cake pan or 8 inch square pan.
- Cover loosely with a greased piece of plastic wrap and let rise in a warm place for 45 minutes to an hour. The rolls will rise but will not quite double in bulk.
- Bake in a preheated oven at 375 degrees for 15 minutes or until golden brown.
- Makes 16 dinner rolls
Anna says
Carolyn, they are good! If you haven't tried the Fluffy Dinner Rolls recipe in the link, I'd recommend those for Easter. These are kind of fun, but the other ones are more traditional (and more tried and true).
Carolyn says
Love that these are a smaller batch. Am going to make these for Easter dinner!
Anna says
Cool! Let me know how it goes.
Katarina says
Mmmm, gluten I miss you. I can and just might adapt this for GF.
Anna says
Sue, yes. You are basically making a bowl of oatmeal. I stuck them in the freezer after we ate some so I can tell you they freeze well.
Sue says
The rolls look good!
In step 1 you’re not actually cooking the oatmeal to a hot breakfast cereal type consistency? Is that correct?
How were they the next day?