These Amazing Oatmeal Dinner Rolls are so fantastic there really are no words. Tender, soft, melt-in-your-mouth goodness! You are going to fall head over heels in love!
You guys, these Amazing Oatmeal Dinner Rolls! They leave me speechless every time I make them.
My entire family devours them and we honestly can’t get enough of them. I believe I made them three times in one week and that is not an exaggeration, I pinky swear!
I know there are plenty of amazing roll recipes here on my site, i.e. these French bread rolls, honey wheat dinner rolls, delicious quick dinner rolls, and Lion House rolls. Just to name a few. But like chocolate chip cookie recipes, you can never have too many roll recipes. Especially when you have a recipe that is too good not to share.
I don’t know if I can adequately put into words how perfect and delicious these rolls are. They are soft, tender, slightly sweet, light, fluffy, and melt-in-your-mouth good. I swear the oatmeal in these rolls works some kind of magic or something.
If I had to tell you my favorite way to eat them, I don’t think I could choose. They’re equally delicious slathered in any of the following:
These are simple to make, but make sure you plan ahead because like any bread/roll recipe with yeast, there is rise time involved. You can trust me wholeheartedly when I tell you these amazing oatmeal dinner rolls are well-worth your time.
What is the best way to store these dinner rolls?
Once the rolls are cooled completely, I put whatever rolls are left in a Ziploc bag and gently get as much air out as I can without squishing the rolls to death. Leave them out at room temperature.
A few notes/tips . . .
- There are NO eggs in this recipe so don’t think I left them out of the recipe.
- I prefer to make 12 rolls with this batch because it makes fairly large, fluffy rolls. You could absolutely make 15 to 18 rolls with this recipe if you want smaller rolls. I would place them on a rimmed baking sheet if you make more than the 12.
- Don’t stress out about adding the exact amount of flour called for in the recipe. You could make these one day and use the full amount and make them again the next day and use less flour. Things like humidity, elevation, how you measure, etc. determine how much flour is needed. Just remember this is a slightly stickier dough than most dough recipes. It won’t completely pull away from the sides of the bowl when it’s ready.
- Make sure you don’t over-flour though because too much flour will make these rolls not so light and fluffy.
- I like to weigh my dough balls to try and keep them as uniform in size as possible. (I know, I’m slightly picky about that kind of stuff.)
- Rather than melting butter to brush on top of the rolls after they come out of the oven, I like to take a whole stick of butter and just rub it over the tops of the hot rolls.
When my Parker eats three of these rolls in one sitting, then you know they are good!Print
Amazing Oatmeal Dinner Rolls
- Total Time: Total including rise time 2 hours 40 mins
- Yield: 12 to 15 rolls 1x
- 2 1/2 cups water
- 1 1/4 cup quick oats
- 4 tablespoons butter
- 5 teaspoons yeast
- 1 1/2 tablespoons sugar
- 2/3 cup lukewarm water
- 2 1/2 teaspoons salt
- 1/2 cup brown sugar
- 5 1/4 to 5 1/2 cups flour (or more)
- Butter for brushing on top
- In a medium saucepan, bring water, quick oats and butter to a boil. Reduce heat and simmer for one minute, stirring constantly. Remove from heat and let cool to lukewarm.
- In a small bowl, dissolve the yeast and sugar in the 2/3 cup lukewarm water, let stand for 5 minutes.
- In the bowl of a stand mixer, using the dough hook, add the cooled oat mixture, yeast mixture, salt, brown sugar and 3 cups of the flour. Mix on medium speed until combined, add remaining flour 1/2 cup at a time until a soft, but still slightly tacky dough forms. (*Keep in mind this dough will be stickier than most bread/roll doughs and won’t completely pull away from the sides.) Cover and let rise until doubled in size (about 1 to 1 1/2 hours).
- Punch down dough and divide into 12 equal balls (I use about 2.8 oz of dough per roll. You also can make smaller rolls, using about 2.2 to 2.3 oz of dough).
- Place rolls in a greased 9×13 baking dish and cover and let rise until doubled in size (45 to 60 minutes).
- Bake at 350 degrees for 20 to 25 minutes or until golden brown. Brush warm rolls with a stick of butter as soon as they come out of the oven.
- Prep Time: 15 mins + 2 hours rise time
- Cook Time: 25 mins
Recipe Source: Adapted slightly from Keeping up Cookbook
Absolutely tender and delicious, BUT I was in a rush when I made them and was attracted by the “total time 57 minutes” claim. The actual times in the recipe are 5 minutes (yeast standing) + 1-1/2 hrs (dough rising), 45-60 minutes (rolls rising in pan), + 20-25 minutes (bake time), totaling over 2-1/2 hours.
Hi Wendy! So happy you enjoyed these rolls. Sorry about the confusion on the total time. It was actually typed correctly in the recipe card, but for some reason when I published the post, it defaulted to some weird time. I have fixed it now, thanks for catching that.