I make almost all of my own breads and rolls, and everyone in the family is a very eager tester. This is the recipe they request most often. Leftovers can be wrapped in foil and frozen.
Grammy’s Oat Rolls
Grammy's Oat Rolls
Prep Time
20 min
Cook Time
25 min
Yield
16 rolls
Ingredients
- 1/2 cup quick-cooking oats
- 1/2 cup whole wheat flour
- 1/4 cup butter
- 2 tablespoons plus 1 teaspoon honey, divided
- 2 tablespoons molasses
- 2 teaspoons salt
- 1 cup boiling water
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 egg
- 3 to 3-1/2 cups all-purpose flour
Directions
- In a large bowl, combine the oats, whole wheat flour, butter, 2 tablespoons honey, molasses and salt. Stir in boiling water; cool to 110°-115°. Dissolve yeast in warm water; add remaining honey and let stand for 5 minutes. Stir yeast mixture into oat mixture with egg and enough all-purpose 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. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 each: 155 calories, 4g fat (2g saturated fat), 21mg cholesterol, 330mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 4g protein.
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