Light and fluffy dinner rolls with added oatmeal.
This post was originally published in April 2015. The pictures have been updated and a few changes have been made to the instructions in the recipe.
These oatmeal dinner rolls are the perfect dinner roll. They are light and fluffy and have a rich, buttery flavor. I decided to mix up my traditional dinner roll recipe by adding old fashioned oats. Why not? The oats add a bit of texture and just a hint of flavor to the rolls.
These rolls get a triple dose of butter: in the dough, brushed on just before baking, and then again as they come out of the oven!
I like soft sides on my dinner rolls, so after I shape the rolls I place them next to each other on a tray. The rolls rise up slightly higher since they can’t go out.
Once they are cooked and cooled, you can pull the rolls apart. The sides are so soft, and the tops are nicely browned.
What type of bread yeast to use?
There are two types of dry yeast for bread making. There’s active dry yeast and instant yeast (also called rapid rise yeast.) There is also cake yeast which is a fresh yeast.
I use active dry yeast when I make bread and rolls.
How can I tell if my yeast is still good?
I always start my recipes with liquid, active dry yeast and either sugar or flour. I let the mixture set for 5 minutes. If the mixture turns bubbly, the yeast is active and alive. It nothing changes, the yeast has gone bad and should not be used.
Can I use instant yeast?
Yes, you can use instant yeast in this recipe. The rise time will be shorter and you will want to decrease the amount of instant yeast to 1 teaspoon or 1 package of instant yeast.
If you are looking for other great dinner rolls to make, check out these recipes:
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- 2 Cups milk , warmed
- 4 1/2 teaspoons yeast (2 packages)
- 1/3 cup sugar
- 1 1/2 cups old fashioned oats not quick cooking or 1 minute oats
- 1/2 cup butter melted
- 1 teaspoon salt
- 2 eggs
- 5 1/2 - 6 Cups flour
- 2 Tablespoon butter melted
- Add milk, sugar, yeast and oats to a large mixing bowl. Stir and let rest for 10 minutes until bubbly.
- Add 2 cups flour, butter, salt, eggs. Mix.
- Continue adding flour, 1 cup at a time. You might not need to add all the flour.
- Knead dough for 5 minutes by stand mixer, or 10 minutes by hand.
Place in a lightly sprayed bowl, cover and let rise until doubled.
Lightly punch down and divide dough into quarters. Take each quarter and divide into 24 equal sized pieces. Shape each piece by cupping your hand over the dough and rotating in a circular motion. Place rolls on a lightly sprayed baking sheet. If you want soft sides, place rolls next together. If you want a round roll browned all over, space your rolls apart.
- Cover and let rise, about 30-45 minutes.
- Just before baking, brush tops lightly with melted butter.
Bake at 400 degrees for 15-18 minutes.
- Brush with melted butter when they come out of the oven.
Transfer rolls to a cooling rack.