Monday, January 21, 2013

Oatmeal Dinner Rolls: From Breakfast to Dinner

Oatmeal Dinner Rolls: From Breakfast to Dinner


Hi everybody :)

Well, I'm back with the second half of the Oatmeal Yeast Dough  to make the dinner rolls. I just love recipes with variations, don't you? This recipe have 3 variations of one yeast dough
The dough is also a great make-ahead recipe because it can be prepared ahead and frozen for later uses. 
 
I'm doing the plain dinner rolls today, the other one, Herb Swirled Rolls, is similar to the Herbed Oatmeal Pan Bread. If you're a bread lover like me, this one recipe can carry you from breakfast to dinner with minor changes to the base recipe. Now that I had my taste of delicious Oatmeal Cinnamon Rolls for breakfast, on to the dinner version. Let's get it started...
Oatmeal Dinner Rolls
Prep; 15 minutes
Rise: 1 hour: 30 minutes
Bake: 15 minutes


Oatmeal Yeast Dough  see pictures at Oatmeal Cinnamon Rolls

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110
°)
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; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; cool to 110°. 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. (The dough will be very sticky, add more flour, if needed)
 

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°), free from drafts. 1 hour or until dough is doubled in bulk. (Can be frozen after this point; see 2nd. Note below)
 

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. (I did 1 pan and got 8 balls making 8 Big Rolls.)
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
 

Bake at 375° for 15 minutes or until golden brown. Yield: 32 rolls.
Note: Reserve 1 portion of dough for Oatmeal Cinnamon Rolls recipe, if desired

Note: Rolls may be chilled overnight after second rising let stand at room temperature 30 minutes before baking as directed. Or, freeze up to 1 month after second rising, thaw overnight in refrigerator, and let stand at room temperature minutes before baking as directed


What I did and/or Think:

The change I made is in Bold, Italic, & Purple

The Taste: Just like the Oatmeal Cinnamon Rolls, the dinner rolls have a soft fluffy texture. They taste their BEST warm fresh out of the oven, but can be reheated with great result! IT'S AN A.G.R. Ladies!  Another Great REPEAT!

For Herb Swirled Rolls:

Substitute 1/2 teaspoon each of freeze-dried chives, dried basil and dried rosemary for brown sugar and cinnamon or use 1 teaspoon each of fresh herbs. Add 3 to 4 tablespoons grated Parmesan cheese, if desired Omit glaze. (I might make this one later)

ENJOY! Come again...

Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Jaime @ Mom's Test Kitchen
Flour Me With Love: Mix it up Monday!
Keeping It Simple - Motivate Me Monday Link Party
Manic Monday 
Watch Out Martha 

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