Oatmeal dinner rolls are light, fluffy, and full of comforting flavor. The old-fashioned oats add a pleasant texture and a mild nuttiness that makes these rolls a great choice for holiday meals or everyday dinners.
Dinner rolls
These oatmeal dinner rolls combine a classic, tender roll texture with the wholesome bite of oats. The dough is enriched with butter and eggs for a rich flavor, and the oats provide a subtle chew and whole-grain character. For soft, pillowy sides, place the shaped rolls close together on the baking sheet so they rise into one another; if you prefer evenly browned, round rolls, space them apart before the final rise.
The recipe includes butter in three places: melted into the dough, brushed on the tops just before baking, and brushed on again as the rolls come out of the oven for a glossy, buttery finish.
After baking and cooling briefly, the rolls pull apart easily. The crumb remains tender and soft while the tops develop a pleasant golden color.
What type of yeast to use
There are two common forms of dry yeast for home baking: active dry yeast and instant (rapid-rise) yeast. Fresh cake yeast is another option but less common in modern home kitchens. This recipe is written for active dry yeast, which is activated in warm liquid before being mixed into the dough.
How to tell if yeast is still good
To check active dry yeast, combine the yeast with warm milk or water and a little sugar or flour, then wait 5–10 minutes. If the mixture becomes bubbly and foamy, the yeast is active and can be used. If nothing changes, the yeast has lost its potency and should be replaced.
Other great dinner roll recipes
- Sweet Potato Dinner Rolls
- Homemade Dinner Rolls
- Homemade Hamburger Buns
- Breadsticks
If you try this recipe, I’d love to hear about it—leave a comment and share a photo on Instagram @beyondthechickencoop.
Explore more bread recipes from the same collection for ideas and variations.
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Pecan Sticky Buns
-
Homemade Focaccia Bread
-
Bread Glazes
-
Homemade White Bread
Oatmeal Dinner Rolls
Kathy Berget
Pin Recipe
2 hrs
15 mins
2 hrs 15 mins
Equipment
-
Stand Mixer (optional)
-
Measuring Cups
-
Measuring Spoons
Ingredients
- 2 Cups milk (warmed)
- 4 ½ teaspoons yeast
- ¼ cup sugar
- 1 ½ cups old fashioned oats (not quick cooking)
- ½ cup butter (salted) (melted)
- 1 teaspoon salt
- 2 eggs
- 5 ½ – 6 Cups flour
Topping
- 2 Tablespoon butter (salted) (melted)
Instructions
- In a large mixing bowl, combine warmed milk, oats, sugar, and yeast. Stir and let rest 10 minutes until bubbly.
- Add 2 cups of flour, the melted butter, salt, and eggs. Mix until combined.
- Continue adding the remaining flour, one cup at a time, until the dough comes together. You may not need all the flour.
- Knead the dough about 5 minutes in a stand mixer or about 10 minutes by hand, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
- Lightly punch down and divide the dough into quarters. Divide each quarter into six equal pieces for a total of 24 rolls. Shape each piece by cupping your hand over it and rotating to form smooth balls. Place rolls on a lightly greased baking sheet. For soft sides, place the rolls close together; for fully browned rolls, space them apart.
- Cover and let the shaped rolls rise about 30–45 minutes until puffy.
- Just before baking, brush the tops lightly with melted butter.
- Bake in a preheated 400°F oven for 15–18 minutes, until the rolls are golden and cooked through.
- Brush the hot rolls with additional melted butter as they come out of the oven, then transfer to a cooling rack.
Notes
Nutritional Disclaimer:
Nutritional information is an estimate and should be used as a guideline. For precise values, calculate nutrition using the exact ingredients and brands you use.
Nutrition
Calories: 193kcal
Carbohydrates: 29g
Protein: 5g
Mention @BeyondTheChickenCoop or tag #beyondthechickencoop on Instagram.
This post was originally published in April 2015. Photos and some instructions have been updated.