Oatmeal Dinner Rolls


These dinner rolls are light and fluffy yet they have a good tooth from the steel cut oats. If your kids are picky like mine, these are a good way to tempt them to try something with more fiber.

Oatmeal Dinner Rolls, Makes about 30

1-1/2 c. cooked steel-cut oats
1 c. milk
1 c. water
1/3 c. sugar
1 package fast-rising yeast
1 c. oat flour
4 c. unbleached all-purpose flour
1/3 c. wheat germ

Combine the water and milk, scald. Add it to a mixing bowl along with the oats and the sugar. When the mixture is lukewarm, add the yeast. Once you see yeast rising to the top stir in the flours. Let rise until doubled. Turn the dough out onto a floured board. Knead until smooth, adding up to a cup more flour if necessary for a soft but not sticky dough.


Lightly grease three 9″ pans.

Divide the dough into golf ball-sized pieces and arrange them in the pans, leaving about an inch of open space between them. Let rise until doubled.

oatmeal_dinner_rolls2_little_house_dunes  oatmeal_dinner_rolls3_little_house_dunes

Preheat the oven to 400. Bake for 12-15 minutes until lightly browned. Remove the rolls from the oven and rub the top with butter. (I use a butter wrapper for this part.)


Lift the rolls out of the pans and cool on a rack.




Wrap until ready to serve. I like them best warm with a nice schmear of butter, but they also make good sandwiches.


2 thoughts on “Oatmeal Dinner Rolls

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: