“These are great and simple Rolls from Southern Living Magazine. I do not claim to be a baker at all, but if I can make these anyone can and I always get rave reviews. The dough can also be used for yummy cinnamon rolls as well.Update: At one point I changed the recipe to canola oil instead of butter and added half whole wheat. Then a friend of mine made it and she substituted applesauce for the butter and she said it turned out great. I made it tonight with the applesauce and she was spot on!”
READY IN:
3hrs 15mins
YIELD:
16 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
  2. Boil, stirring constantly, 1 minute.
  3. Remove from heat; let cool to 110 degrees.
  4. Stir together yeast, ½ cup warm water, and 1 T.
  5. sugar in a 2-cup measuring cup; let stand 5 minutes.
  6. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
  7. Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
  8. Place in a well-greased bowl, turning to grease top.
  9. Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
  10. Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
  11. Place evenly into 2 lightly greased round cake pans.
  12. Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
  13. Bake at 375 for 15 minutes or until golden brown.
  14. Makes 16 rolls.

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