Oatmeal Dinner Rolls Recipe - Rise and Bake with Julie

Prep:30

Cook:25

Total:2 40

Yield: rolls

2 cup water 480g
1 cup quick-cooking oats 80g
3 tbsp salted butter 42g
⅓ cup brown sugar, packed 67g
1 tsp salt
⅓ cup additional water 79g
3 tsp active dry yeast or rapid rise yeast
4 to 4 ½ cup unbleached all-purpose flour, scooped & leveled 500g - 562g, plus more if needed
salted butter optional for brushing rolls after baking

In a medium saucepan, bring 2 cups (480g) water to a boil over medium-high heat.
Stir in 1 cup (80g) quick-cooking oats and cook for 1 minute, stirring occasionally.
Remove from heat and add 3 tablespoons (42g) butter, ⅓ cup (67g) packed brown sugar, and 1 teaspoon salt. Stir until the butter melts and everything is combined. (Adding salt here won’t kill the yeast—it just slows the rise slightly, boosting flavor!)

Stir in ⅓ cup (79g) cold water to cool the mixture. (Pro tip: Toss in a few ice cubes if you’re impatient—it works like a charm!) Let it sit until it reaches the right temperature for your yeast: 90–110°F (32–43°C) for active dry, or 120–130°F (49–54°C) for rapid-rise. Use an instant-read thermometer for accuracy.
Sprinkle 3 teaspoons yeast over the mixture and stir gently. Let it rest for 5–10 minutes until foamy—a sign your yeast is alive and ready to work!

In a large mixing bowl or the bowl of a stand mixer, add 3 ½ cups (438g) flour. Pour in the oatmeal-yeast mixture and stir with a spatula until a shaggy dough forms.
By Stand Mixer: Attach the dough hook and knead on low speed for 6–8 minutes, adding flour 1 tablespoon at a time (up to 4 ½ cups total, or 562g) until the dough is soft, slightly tacky, and pulls away from the sides.
By Hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding flour gradually. Be patient—it’ll feel sticky at first but will smooth out as the flour absorbs. Aim for a soft, elastic ball.

Shape the dough into a ball by tucking the edges under. Lightly grease a large bowl with oil, place the dough in smooth-side down, then flip it so it’s coated. Cover with a clean towel or plastic wrap and let rise in a warm spot (75–85°F/24–29°C) for 45 minutes to 1 hour, until doubled. Test readiness by pressing a finger into the dough—if the indent stays, it’s good to go!

Gently punch down the dough and transfer to a lightly floured surface. Weigh the dough and divide by 15 for equal portions (about 70–75g each).
Shape each piece into a smooth ball: Either tuck the edges under or lightly oil your hands and roll each portion on the counter in a circular motion for a tight, smooth top.

Arrange the rolls in a greased 9×13-inch (23×33cm) baking dish, spacing them evenly. Cover and let rise for 45 minutes to 1 hour, until puffy and nearly touching.

Preheat your oven to 350°F (177°C) during the second rise.
Bake for 20–25 minutes, until the tops are golden brown and the internal temperature reaches 190°F (88°C).
Remove from the oven and brush with 2 tablespoons (28g) melted butter for that glossy, buttery finish. Cool slightly before serving—though good luck resisting them warm!

Servings: rolls

Calories: 210kcal