Oatmeal dinner rolls are light and fluffy, softly sweet, and easy to make. They feel like a little piece of comfort—perfect for family dinners or as sandwich buns. Say hello to your new favorite dinner roll!
Some mornings don’t go as planned. For example, I intended to spend a Monday morning cleaning and working on the blog, but instead I sat in a Walmart Subway while waiting for a flat tire to be fixed. Coffee helped me keep smiling through the delay. Recipes can be like that too: you plan one thing and an unexpected issue throws everything off. The first time I made these oatmeal rolls my yeast was too old and wouldn’t rise. If you haven’t checked your yeast recently, here’s a quick test:
Fill a liquid measuring cup with 1/2 cup warm water, add 1 teaspoon sugar and 2 1/4 teaspoons active dry yeast. Stir gently and let it rest in a warm spot for about 10 minutes. If the mixture doesn’t rise to roughly the 1 cup line in that time, your yeast is likely inactive and you should use fresh yeast.
I love these oatmeal dinner rolls because they’re the type of recipe I wanted to share when I started this blog—homemade comfort that tastes like it came straight from a grandmother’s kitchen. They’re tender with a gentle sweetness and a bit more substance thanks to the oats. The oats contribute flavor while the texture softens after soaking in boiling water and kneading, so the dough becomes smooth and versatile. These rolls work great as dinner rolls, sandwich buns, or even as the base for cinnamon rolls.
Oatmeal Dinner Rolls
Ingredients
- 1 cup old fashioned oats
- 3 Tablespoons butter
- 2 cups boiling water
- 4 1/2 teaspoons active dry yeast
- 1/3 cup warm water
- 2/3 cup brown sugar (packed)
- 1 1/2 teaspoon salt
- 5 cups all purpose unbleached flour
Instructions
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Add the oats and butter to a large heat-proof bowl. Pour the boiling water over the oats and butter and allow the mixture to cool to room temperature.
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In a small bowl, stir the active dry yeast into 1/3 cup warm (not hot) water. Add the yeast mixture, brown sugar, and salt to the oats and stir gently to combine.
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Knead in the flour one cup at a time until incorporated. Knead the dough for 6–8 minutes, or until it becomes smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for about one hour or until doubled.
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Punch the dough down and divide it into 24 equal pieces. Shape each piece into a roll and place them in a greased 13×9-inch pan. Allow the rolls to rise again for 20–30 minutes.
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Preheat the oven to 350°F (175°C) while the rolls finish their final rise. Bake for 20–25 minutes, or until the tops are golden brown.
Notes
Nutrition
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