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Oatmeal Dinner Rolls

Serves10
Yields20 each
Prep0:45
Baking time0:20
Total2:30
Breads

Ingredients

Directions

1.

In a medium saucepan, BRING water to a boil; STIR in oats and butter.

2.

COOK, STIRRING constantly, one minute; REMOVE from heat; let COOL to lukewarm.

3.

In a mixing bowl, DISSOLVE yeast in warm water.

4.

ADD the oat mixture, both sugars, salt and 80% of flour; BEAT until smooth; ADD enough of the remaining flour to form a soft dough.

5.

TURN dough out onto a lightly floured surface; KNEAD until smooth and elastic (about 5 minutes).

6.

PLACE in a well-greased bowl, TURNING once to grease top.

7.

COVER and let rise in a warm place until dough doubles in size, about 1 hour.

8.

PUNCH dough down; ALLOW to rest for 10 minutesDIVIDE in half; SHAPE each half into 10 balls.

9.

PLACE evenly into two lightly greased 9 x 1 3/4-inch round cake pans.

10.

COVER and let RISE in a warm place until doubled in size, about 45 minutes..

11.

BAKE at 350° until golden brown, about 20-25 minutes; REMOVE from pans and allow to COOL on wire racks.

1. 1/4 ounce yeast is equivalent to one package and equals 2 1/4 tsps. 2. Rolls may be stored for up to 30 days after second rising; freeze; thaw overnight in refrigerator; let stand at room temperature 30 minutes before baking (or simply store overnight in refrigerator and let stand if making the next day).

From tasteofhome.com modifications to Southern Living mag 2/01, pg 116

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 142 Calories; 2g Fat (14.4% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.