Oatmeal Dinner Rolls Recipe - Rise and Bake with Julie

Prep:30

Cook:25

Total:2 40

Yield: rolls

In a medium saucepan, bring water to a boil over medium-high heat.
2 cup water
Stir in quick-cooking oats and cook for 1 minute, stirring occasionally.
1 cup quick-cooking oats
Remove from heat and add butter, packed brown sugar, and 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!)
3 tbsp salted butter, ⅓ cup brown sugar, 1 tsp salt

Stir in 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.
⅓ cup additional water
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!
3 tsp active dry yeast or rapid rise yeast

In a large mixing bowl or the bowl of a stand mixer, add 4 cups (500g) flour. Pour in the oatmeal-yeast mixture and stir with a spatula until a shaggy dough forms.
4 ¼ cup unbleached all-purpose flour (WEIGH FOR ACCURACY)
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 melted butter for that glossy, buttery finish. Cool slightly before serving—though good luck resisting them warm!
salted butter

Servings: rolls

Calories: 162kcal