Best 2 Oat Pan Rolls Recipes

Oat pan rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of different ingredients, making them a perfect choice for any occasion. Whether you are looking for a simple and hearty roll to serve with your favorite soup or stew, or a more elaborate bread to impress your guests, oat pan rolls are sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-OAT PAN ROLLS

Honey-Oat Pan Rolls image

These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.-Arlene Butler, Ogden, Utah

Provided by Taste of Home

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 large egg, room temperature

Steps:

In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

Nutrition Facts : Calories 103 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

OAT PAN ROLLS

Oat Pan Rolls image

I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Time 1h

Yield 20 rolls.

Number Of Ingredients 9

Ingredients

2 cups quick-cooking oats
2/3 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted

Steps:

In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining 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 20 pieces. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.

Nutrition Facts : Calories 205 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 381mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Use Old-Fashioned Oats: Steel-cut or old-fashioned oats provide a chewy texture and nutty flavor to the rolls.
Activate the Yeast Properly: Ensure the water is warm enough (around 110°F/43°C) to activate the yeast. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly.
Knead the Dough Properly: Kneading the dough develops the gluten, which gives the rolls their structure and elasticity. Aim for 8-10 minutes of kneading, or until the dough is smooth and elastic.
Let the Dough Rise in a Warm Place: The ideal temperature for rising dough is between 75-85°F (24-29°C). A warm environment helps the yeast work its magic and allows the dough to double in size.
Don't Overproof the Dough: Overproofing can lead to a dense and gummy texture. Once the dough has doubled in size, it's ready to be shaped and baked.
Use a Cast Iron Pan: A well-seasoned cast iron pan creates a crispy crust and evenly distributes heat, resulting in perfectly baked rolls.
Bake the Rolls at a High Temperature: A high oven temperature (425°F/220°C) creates steam in the pan, which helps the rolls rise and develop a golden brown crust.

Conclusion:

These oat pan rolls are a delicious and versatile addition to any meal. Whether you enjoy them for breakfast, lunch, or dinner, these rolls are sure to impress. With their hearty texture, nutty flavor, and crispy crust, they're guaranteed to become a favorite in your household. So next time you're looking for a satisfying and easy-to-make bread recipe, give these oat pan rolls a try - you won't be disappointed!