• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Contact

Fake Ginger

Oct 09, 2012

Oatmeal Rolls

  • Share
  • Tweet

Homemade Oatmeal Rolls - old-fashioned oatmeal rolls recipe! This creates the most delicious and tender dinner rolls!

So are we loving this weather or what?! (Those of you still have 90+ degree, I am sorry. You can come stay with me.) We actually had snow in our forecast this past weekend and although we didn’t get any, it was crazy cold and definitely soup weather! I made a big ol’ pot of soup and these rolls to go along with it.

These are half whole wheat and part of the reason I wanted to make them was to try out the Red Star Yeast Platinum. The Platinum is supposed to be really good for whole wheat breads since those can to be a little stubborn when it comes to rising. It blew me away! I’ve never had a wheat dough rise so well! I was especially shocked at how well it worked given how cold it was. Seriously, if you haven’t tried Platinum, go get you some!

The rolls were perfect soup rolls! I love oat breads because while the oats aren’t really obvious, they add a certain almost nuttiness to the bread. They were super soft and perfect for sopping up that last little bit of soup left in the bowl.

Homemade Oatmeal Rolls - old-fashioned oatmeal rolls recipe! This creates the most delicious and tender dinner rolls!

Print
Oatmeal Rolls
adapted from Creations by Kara
Servings: 24 rolls
Ingredients
  • 1 1/2 cups boiling water
  • 1 cup old-fashioned oats
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 3/4 cup cold water
  • 1/4 cup brown sugar or honey
  • 1/4 cup molasses
  • 2 1/4 teaspoons active-dry yeast
  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups whole wheat flour
Instructions
  1. Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
  2. Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 - 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
  3. Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
  4. Bake at 350F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.

This post is NOT sponsored. I just dig Red Star Yeast and their new Platinum yeast.

Filed Under: breads Tagged With: bread, oats, rolls

Reader Interactions

Comments

  1. Aggie says

    Oct 09, 2012 at 6:49 am

    I’ll be right over! :) these look so good!

    Reply
  2. Tracey says

    Oct 09, 2012 at 7:00 am

    These look amazingly fluffy! Something tells me Shane and I could devour the entire pan in one night :)

    Reply
  3. Katrina @ In Katrina's Kitchen says

    Oct 09, 2012 at 8:55 am

    We both have oatmeal on the brain today :) These are perfect since I hate oatmeal. If I can slather butter on it then I’m a happy girl!

    Reply
  4. nicole @ I am a honey bee says

    Oct 09, 2012 at 10:03 am

    ooo these look good! perfect with soup.

    Reply
  5. Rachel @ Baked by Rachel says

    Oct 09, 2012 at 3:02 pm

    They’re so perfectly fluffy! And is it wrong that I kept eyeing the butter? lol

    Reply
    • amanda says

      Oct 09, 2012 at 6:28 pm

      My mom sent me an email earlier that said they needed more butter. And that she raised me to know better. bahaha!

      Reply
  6. Alyson says

    Oct 09, 2012 at 7:47 pm

    Invitation accepted!!!!!

    Reply
  7. kita says

    Oct 14, 2012 at 6:27 pm

    Magic words “perfect soup rolls” thank you!

    PS, Cherry Beergaritas – want. Lentil and Collard soup – want. You’r killing me this week.

    Reply
  8. Averie @ Averie Cooks says

    Oct 19, 2012 at 8:51 pm

    I have seen that Platinum yeast and now, I know, I need to buy it, pronto. I have issues with my wheat rising properly and now I know, okay, there is a solution!

    Your rolls are PERFECT!

    Reply
  9. Shennena Herdt says

    Feb 08, 2018 at 9:23 am

    How can I make these if I don’t have a stand-mixer with paddle attachment?

    Reply
    • amanda says

      Feb 11, 2018 at 11:01 pm

      You can totally do them by hand if you don’t have a mixer. :)

      Reply

Trackbacks

  1. Rather Be Baking « oatmeal rolls says:
    Oct 28, 2012 at 12:09 pm

    […] Oatmeal Rolls Barely adapted from Fake Ginger […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Amanda Livesay
Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
Read more
Privacy Policy

Copyright© 2021 · Brunch Pro Theme by Feast Design Co.