I got this recipe from my mother-in-law a while back and finally got around to making it. My husband really loves these rolls. In fact, he said they’re his favorite of all the ones I make. See what you think.
- 2/3 cup quick cooking oats
- ½ cup sugar
- ¼ cup butter or margarine, softened
- ½ teaspoon salt
- ¾ cup boiling water
- 1 package active dry yeast
- ½ cup warm water (110 to 115 degrees)
- 1 egg, beaten
- 3-1/2 cups all-purpose flour
In a mixing bowl, combine the oats, sugar, butter and salt. Stir in boiling water; cool to 110 to 115 degrees. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. Roll to ½ inch thickness. Cut with a floured 2-1/2 inch biscuit cutter. Place 2 inches apart on lightly greased baking sheets.
Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 for 15-20 minutes (I cooked mine 10 or 11 minutes – just until golden brown on top). Remove from pans to wire racks. Serve warm. Yield: 15 to 18.
I can’t wait to try these.
I substituted 2/3 cups wheat flour for part of the white flour and the rolls turned out fine, this added more flavor.