OATMEAL DINNER ROLLS
These rolls are from the 40's at least. They were printed in Farm Journal in the early 1960's for an article "Rolls Mother Used to Make". They are super easy and so good for you. They have a gigantic flavor that is really good eating. I make them switching out one cup of flour for whole wheat flour and I use Gold Medal flour. The...
Provided by JoEllen Fortenberry Ford
Categories Other Breads
Time 55m
Number Of Ingredients 9
Steps:
- 1. Pour boiling water over shortening, brown sugar, salt and rolled oats. Let stand until lukewarm.
- 2. Meanwhile sprinkle yest over warm water in bowl ans stir until dissolved. It should begin to be active and multiply with a good yeasty fragrance. (You can add one teaspoon of sugar to feed it and check to see if it is going to be live, if you wish.)
- 3. Mix oats with yeast and add 2 cups of flour and egg. Beat with wooded spoon until well blended. You could use a dough hook on your mixer on low speed. Add remaining four a little at a time to make a soft dough.
- 4. Add 2 more cups of flour, a little at a time to make Turn onto lightly floured surface and knead until dough is smooth and elastic. It should not be overly sticky, but smooth on the outside and knead easily. Do not add too much flour or it will not be light rolls which are high and airy.
- 5. Place in a greased bowl and turn so top is greased also.Cover with plastic wrap or a barely damp towel and let rise in a warm place until doubled in bulk, about 1 1/2 hours if your house is warm with no drafts or air conditioning blowing near the dough.
- 6. Punch dough down and let it double again. It will Punch down and let rise again for about 1/2 hour. Then shape in the desired shapes such as one inch balls in muffin tins or golf ball sized rolls. Let rise another 1/2 hour. I put my rolls together closely touching in baking pan with 2 inch sides.
- 7. Bake 375* F. oven about 25 minutes. They will be lightly browned on top, not dark. This makes about 32 rolls if they are not large.
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jurmin tshering
[email protected]I wouldn't recommend these rolls.
Sharon Stanley
[email protected]These rolls are a bit too sweet for my taste.
Ssebasole Julius
[email protected]I followed the recipe exactly, but my rolls didn't turn out as fluffy as I expected.
Bossu Manan
[email protected]These rolls are a bit dense, but they're still good.
Zahraa Mostafa
[email protected]I highly recommend these rolls. They're delicious, easy to make, and versatile.
Minhajul Hasan
[email protected]These rolls are a great value. They're inexpensive to make and they yield a lot of rolls.
Ezejiofor Festus
[email protected]I've never made dinner rolls before, but these were so easy to follow.
Alrehima Max
[email protected]These rolls are a great way to use up leftover oatmeal.
Palesa Dyumba
[email protected]I love the fact that these rolls are made with oatmeal. It gives them a unique flavor and texture.
joleena JACOBS
[email protected]These rolls are so versatile. I've used them for sandwiches, sliders, and even bread pudding.
Dauri Vasquez
[email protected]I've made these rolls several times now and they always turn out great.
Benomalu 4life
[email protected]These rolls are the perfect side dish for any meal.
Susan Lynn
[email protected]I made these rolls for a dinner party and they were a hit! Everyone loved them.
Essa Dababneh (Abo Bassam)
[email protected]These rolls are so easy to make and they turned out so fluffy and delicious! I will definitely be making these again.