These soft rolls are out of this world. The addition of oats makes them a little heartier than most other dinner rolls.
—Patricia Rutherford, Winchester, IL
Prep: 30 min. + rising Bake: 20 min. • Makes: 2 dozen
21/3 cups water, divided
1 cup quick-cooking oats
2/3 cup packed brown sugar
3 Tbsp. butter
11/2 tsp. salt
2 pkg. (1/4 oz. each) active dry yeast
5 to 53/4 cups all-purpose flour
1. In a large saucepan, bring 2 cups of water to a boil. Stir in the oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and the remaining water.
2. Transfer to a large bowl; let stand until oat mixture reaches 110°-115°. Stir in the yeast. Add 3 cups of flour; beat well. Add enough of the remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover rolls and let rise until doubled, about 30 minutes.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.
1 roll: 132 cal., 1g fat (0 sat. fat), 0 chol., 150mg sod., 28g carb. (6g sugars, 1g fiber), 3g pro.