Oatmeal Dinner Rolls – Homemade dinner rolls made with oatmeal and brown sugar
I love some homemade dinner rolls, hot from the oven and with a thin layer of butter spread on the inside. Mmmm. It seems only natural to save the bread baking for the fall and winter seasons since the warm oven is an easy way to cook food and keep the inside of the house warm.
To kick of the breadmaking this season, I have a new recipe for you – Oatmeal Dinner Rolls. They are made with quick-cooking oats, brown sugar, water and flour. That’s it!
The process of making the rolls is very similar to any other bread. The only different is that you are adding slightly cooked oatmeal the the dough.
Here are my Oatmeal Dinner Rolls!
Tips & Tricks
- Quick-cooking oats. You need to use quick-cooking oats for this recipe. Not instant and not whole oats. Quick-cooking oats are the perfect size for these rolls and won’t get mushy in the dough.
- Cool oatmeal completely. Do not add hot oatmeal to the flour mixture. If you do, you can risk killing the yeast.
- Even sizes = even baking. It’s important to make the rolls all the same size, not only to make your guests happy, but to ensure they all bake evenly. If some are bigger than others, the tops may brown faster but cook slower than the smaller ones. I use a scale to ensure each roll is exactly the same weight.
Oatmeal Dinner Rolls
For the yeast rolls:
- 2⅓ cups water divided
- 1 cup quick-cooking oats
- 3 tablespoons butter unsalted
- ⅔ cup brown sugar
- 2 packets instant yeast (2 1/4 teaspoons)
- 4½ cups all-purpose flour
- 1½ teaspoon salt
- Add 2 cups of water to medium sauce pan. Set over medium heat to boil. Once boiling, add oats and reduce to a simmer. Simmer for 1 minute. Remove from heat and add butter, brown sugar, and remaining water. Set aside to cool to 115 degrees. This may take 30 minutes or more.
- Place flour, yeast, and salt in a bowl of a stand-mixer. Once oats mixture has cooled, add to flour mixture. Using a dough hook, mix until a dough forms. Increase speed to knead the dough for 6 minutes. If mixture is still sticking to sides of the bowl, add flour 2 tablespoons at a time until dough is only slightly sticking to the bottom. Make sure to mix well after each addition before adding more flour.
- Place dough ball in a greased bowl and cover with a damp towel. Let it rise for 1 hour. It should be double in size. Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into two halves. Them, cut each half into 3 even slices. Cut each slice into 4 even pieces. You should have 24 even pieces. Roll each piece into a ball, tucking under the edges to form a ball. Place all the ball onto a large baking sheet lined with parchment paper. Cover with a towel and let them rise again for 45 minutes. At the 30-minute mark, preheat oven to 350 degrees.
- Remove towel from rolls and bake in preheated oven for 20-25 minutes, or until deep brown on top. Remove from oven and let cool for 10 minutes. Serve warm with butter. Or use as slider buns for mini sandwiches!
- Leftover rolls can be stored in a plastic storage bag for a couple days or frozen for a month or so. Rolls can be reheated in microwave for 30 seconds.