These Oatmeal Yeast Rolls are the ultimate comfort food, combining the tender crumb of classic yeast dough with the wholesome warmth of cooked oatmeal. The addition of scalded milk and butter creates a rich, slightly sweet flavor profile that pairs perfectly with savory soups or as a standalone breakfast treat. The texture is incredibly soft and satiny, with a delicate golden crust that shatters gently with each bite. Perfect for holiday tables, weekend brunches, or simply to warm up a chilly evening, these rolls bring a nostalgic, home-style charm to your kitchen. Easy to make from scratch, they reward your patience with an aroma that fills the house and a taste that everyone will crave.
Oatmeal Yeast Rolls
Description
These Oatmeal Yeast Rolls are the ultimate comfort food, combining the tender crumb of classic yeast dough with the wholesome warmth of cooked oatmeal. The addition of scalded milk and butter creates a rich, slightly sweet flavor profile that pairs perfectly with savory soups or as a standalone breakfast treat. The texture is incredibly soft and satiny, with a delicate golden crust that shatters gently with each bite. Perfect for holiday tables, weekend brunches, or simply to warm up a chilly evening, these rolls bring a nostalgic, home-style charm to your kitchen. Easy to make from scratch, they reward your patience with an aroma that fills the house and a taste that everyone will crave.Ingredients
Directions
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Cook 1 cup of Quaker Oats (quick or old fashioned) according to package directions and allow to cool completely.
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Soften the yeast in 1/4 cup of lukewarm water. If using dry yeast, ensure the water is warm but not hot.
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In a large mixing bowl, combine 3/4 cup scalded milk, 1/4 cup sugar, 2 teaspoons salt, and 1/3 cup butter or margarine.
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Cool the milk mixture until it is lukewarm to the touch.
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Stir in 1 egg and 1 cup of sifted all-purpose flour into the cooled milk mixture.
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Add the softened yeast mixture and the 1 cup of cooled cooked oatmeal. Mix well.
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Stir in enough remaining flour to form a soft dough.
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Turn the dough out onto a lightly floured board or canvas. Knead until smooth and satiny, about 10 minutes.
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Round the dough into a ball and place it in a greased bowl. Brush lightly with melted shortening.
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Cover and let rise in a warm place until double in size, about 1 hour.
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Punch the dough down, cover, and let it rest for 10 minutes.
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Shape the dough into desired forms such as crescents, spirals, cloverleaves, or Parker House rolls.
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Place cloverleaf rolls in greased muffin cups; place other shapes on greased cookie sheets.
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Brush the shaped rolls with melted shortening.
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Cover and let rise in a warm place until nearly double in size, about 45 minutes.
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Bake in a preheated moderate oven (375 F (191C)) for 15 to 18 minutes, or until golden brown.
Nutrition Facts
Servings 42
- Amount Per Serving
- Calories 1376.0kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 5.8g29%
- Cholesterol 47.5mg16%
- Sodium 10126.4mg422%
- Total Carbohydrate 259.1g87%
- Dietary Fiber 9.2g37%
- Sugars 18.3g
- Protein 34.7g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make the oatmeal for this recipe, cook quick or old-fashioned uncooked oats according to the package directions. Allow the oatmeal to cool completely before adding it to the dough to prevent killing the yeast.
You can use either compressed yeast cakes or packages of dry yeast. If using dry yeast, dissolve it in the lukewarm water and let it stand for 5-10 minutes until foamy to ensure it is active.
For best results, ensure the milk mixture is only lukewarm before adding the egg and yeast. Hot liquid will kill the yeast and prevent the rolls from rising.
These rolls can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage; thaw at room temperature and warm in the oven before serving.
The recipe yields approximately 42 rolls, making it perfect for large gatherings or freezing extras for later use.
