These Oatmeal Dinner Rolls = the best dinner rolls you will ever eat!! Soft, fluffy, and completely irresistible!
This is my very first official post with pictures taken with my new camera!! That's right, I bought my first DSLR camera last week. Up until now, I had been taking all my photos with my iPhone 7! Crazy, right?! I absolutely LOVE my new camera! It is such a dream to photograph my food now and I can't wait to update my old posts with new photos!
Now, let's talk about these amazing Oatmeal Dinner Rolls!! I am pretty well certain that this recipe is going to be a success for anyone who tries making it -- I've made these buns 4 times in the past 2 weeks while testing and they've turned out fantastic every time!
Perfect for Easter, Thanksgiving, Christmas, or any dinner that you need dinner rolls! Why buy dinner rolls if you could make them 10x better yourself?!
These buns also freeze well, so you can bake up a batch now and tuck some away in the freezer to enjoy later with a pot of soup! This is also a good way to prevent yourself from eating all 2 dozen in one sitting...
Spread with a nice, big pat of butter and you will be blown away by how much of a homemaker you really are! 😉
Oatmeal Dinner Rolls
- ½ cup rolled oats
- ½ cup quick-cooking oats
- 2 cups boiling water (212℉)
- 1 tablespoon molasses (I use fancy molasses)
- 2 tablespoons brown sugar, packed
- 1 ½ teaspoons salt
- ½ cup warm water (110℉)
- ½ teaspoon granulated sugar
- 2 teaspoons active dry (traditional) yeast
- ¼ cup salted butter, melted
- 3 ½ - 4 cups all-purpose flour
- 2 tablespoons melted butter (to brush on before baking)
- 2 tablespoons rolled oats (to sprinkle before baking)
- Place the two different kinds of oats in a medium-size bowl and pour the boiling water over top. Stir in the molasses, brown sugar, and salt and let the mixture sit to cool down until lukewarm (about 30 minutes).
- After the oatmeal mixture has been cooling for about 20 minutes, stir the sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly.
- When the oatmeal mixture is cooled to about 110℉ and the yeast mixture is frothy and ready, add both to a large mixing bowl and stir in the melted butter. Gradually add 3 cups of the flour one cup at a time (stirring between each addition) until it forms a loose dough.
- Turn the mixture onto a floured counter and knead, adding flour as needed, until it forms a soft, smooth, slightly tacky dough. Form into a ball and place in a greased bowl and cover with plastic wrap and a towel and let rise in a warm place for 1 hour.
- Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 12 equal pieces. Form each piece into a bun and place on the prepared baking sheet.
- Brush the buns with the melted butter and sprinkle a few oats on each bun. Cover the pan with plastic wrap and a towel and let rise again in a warm place for 30 minutes. Preheat the oven to 350℉.
- After the buns have risen, remove the towel and the plastic wrap and bake for 20-25 minute or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!
- You may freeze these buns to take out before serving and warm in a 350℉ oven for 10-15 minute or until warmed through.
Love and Cookies,