Powered By
I've said it before and I'll say it again... you'll need
some good dinner rolls to soak up all of that turkey gravy
come Thanksgiving day. In case you hadn't heard if you have
a favorite loaf bread recipe or see one that catches your
eye, you can easily make it into rolls by simply shaping
the dough into individual serving sizes and baking until
golden brown, usually around 20 to 30 minutes. I tend to
like these HEARTY OATMEAL DINNER ROLLS I came across for
their unique flavor and I thought I would share. I've been
known to overstuff too much by munching on the rolls early
so I'll have to try and take it easy this year.


Email Me




2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar

BRING 2 cups water to a boil in a medium saucepan; stir
in oats and butter. Boil, stirring constantly, 1 minute.
Remove from heat; let cool to 110 degrees. STIR together
yeast, 1/2 cup warm water, and 1 tablespoon sugar in a
2-cup measuring cup; let stand 5 minutes. BEAT oat mixture,
yeast mixture, flour, salt, and brown sugar at medium speed
with an electric mixer until smooth. TURN dough out onto a
lightly floured surface; knead until smooth and elastic
(about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk.
PUNCH dough down, and divide in half; shape each portion
into 16 (1 1/2- inch) balls. Place evenly into 2 lightly
greased 9- x 1 3/4-inch round cake pans. COVER and let
rise in a warm place (85 degrees), free from drafts, 30
minutes or until doubled in bulk. BAKE at 375 degrees for
15 minutes or until golden brown

YIELD: 32 Rolls
Categories: Breads

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


* Make the dough for your bread or rolls a few weeks ahead of
time. Allow the dough to rise fully once, shape it, wrap it
well in freezer-safe plastic wrap or foil and freeze. When
ready to bake, thaw the dough in the refrigerator. This will
usually take a least a few hours or overnight. Set it in a
warm place and give it its second rise and bake.

* If you have a bread machine use it to mix the dough.
Bake the bread the night before the big day and refresh it
in a 350 degrees F (175 degrees C) oven for 10 minutes just
before serving.

Top Viewed Issues