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Oatmeal Dinner Rolls
Our Oatmeal Dinner Rolls are pillowy soft with a buttery, slightly sweet taste from brown sugar and oats. They're perfect for soaking up soups or spreading with jam!
Servings 12
Calories 227kcal
Equipment
- Meat Thermometer I like a digital one.
Ingredients
- ¼ cup water 110º Fahrenheit
- 1 tablespoon sugar
- 1 package active dry yeast or 2 ¼ teaspoons
- 1 cup milk use any non-flavored milk of your choice
- ¼ cup butter unsalted
- ¼ cup brown sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup rolled oats divided, ½ cup for the dough and ¼ cup reserved
- 1 large egg lightly beaten, optional for egg wash
Instructions
- Combine the yeast, ¼ cup warm water, and sugar in a small bowl. Stir to combine and set aside for about 5 minutes.
- Add the milk, butter, and brown sugar in a medium saucepan. Gently warm over medium-low heat until the mixture reaches a temperature between 100-110º Fahrenheit.
- Add 2 cups of flour, salt, and ½ cup of oats to a large mixing bowl or the bowl of your stand mixer. Use the dough hook attachment (if using a stand mixer) or a whisk and stir to combine.
- Add both the yeast and the milk-butter mixture to the flour mixture. Stir until all of the ingredients are well combined.
- Slowly add the last 1 ½ cups of flour to the dough, ¼ cup at a time. Mixing between each add.
- Once the dough comes together and is slightly sticky, turn it out onto a lightly floured surface. Knead the dough 10 times.
- Grease a large casserole dish (9x13) with baking spray. Set aside.
- Place the dough in a lightly greased bowl and allow it to rise for 1 ½ hours or until it doubles in size.
- Transfer the dough onto a lightly floured surface and divide it into four equal quarters. Separate each quarter into thirds and roll into balls.
- Roll each dough ball in the oats and place them in the prepared casserole dish. Cover with plastic wrap or a towel and allow the rolls to rise for 30 minutes.
- 10 minutes before the final rise time is over, preheat the oven to 375º Fahrenheit.
- Brush the beaten egg over the top of the rolls before baking. This step is optional.
- Bake the rolls for 25 minutes or until nicely golden brown. Remove the rolls from the oven and place them on a cooling rack.
Notes
CHECK YEAST FRESHNESS - Make sure your yeast hasn't expired and blooms properly when proofed with warm water and sugar. You should see bubbles forming after 5 minutes, indicating fresh active yeast.
INSTANT YEAST - Dry active yeast was used in this recipe. Instant yeast can be used at a 1:1 ratio. You can skip the proofing section of this recipe if using instant. However if you do not add the 1 tbsp of sugar and ¼ cup of warm water, you will want to reduce the flour used.
Nutrition
Calories: 227kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 241mg | Potassium: 106mg | Fiber: 2g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 0.002mg | Calcium: 41mg | Iron: 2mg