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Home » Dinner Rolls and Focaccia

Rapid Rise Yeast Oatmeal Dinner Rolls

Modified: Oct 6, 2024 · Published: Apr 16, 2019 by Anna · This post may contain affiliate links · 6 Comments

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When it comes to dinner rolls, my favorite recipe has always been Fluffy Dinner Rolls. I rarely use other dinner roll recipes, but this week I felt like trying something new and made Oatmeal Dinner Rolls with quick rising yeast (also known as Rapid Rise Yeast). Another interesting thing about this recipe is it's made made cooked oats -- so oatmeal!

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Oatmeal Dinner Rolls with cooked oats in the dough

Cooked Oatmeal in the Dough

With a half cup of cooked oatmeal in the dough I expected they'd be a little heavier, but they are light and fluffy and have a slight chew from the oats. As for flavor, the oats add a little but not much. They mostly added color and texture.

oatmeal dinner rolls

Dough Balls Before Rising

Here's a picture of the dough portioned and ready to rise. The recipe gives you 16 little rolls, which is a relatively small batch since so many dinner roll recipes make 32 or more.  For us, 16 is plenty.

Oatmeal Dinner Rolls

Oatmeal Dinner Rolls Straight Out of the Oven

And here they are baked! They rise a little after being shaped, and a lot during baking.

Rapid Rise Yeast

The rolls in these photos were made with Fleischmann's brand yeast. These days I usually use a brand called SAF gold label quick rising. I have not yet tested them with the SAF yeast.

Enjoy the Oatmeal Dinner Rolls!

  • Chocolate Yeast Bread
  • Whole Wheat Caramel Rolls
  • Fluffy Dinner Rolls
  • Cottage Cheese Dinner Rolls
  • Dinner Rolls and Focaccia

Recipe

Rapid Rise Yeast Oatmeal Dinner Rolls

Anna
Rapid Rise Yeast Oatmeal Dinner Rolls
Print Recipe Pin Recipe
Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Side Dish
Cuisine American
Servings 16

Ingredients
 

  • 1 cup water
  • ½ cup quick-cooking or old fashioned oats
  • 1 ½ tablespoons salted butter or margarine
  • 2 ¼ teaspoons quick rising yeast
  • ½ tablespoon sugar 12 grams
  • 3 tablespoons firmly packed brown sugar 35 grams
  • 2 cups bread flour 260 grams, plus more if needed
  • ¾ teaspoon salt
  • ¼ cup hot tap water

Instructions
 

  • Bring 1 cup water to a boil in a medium saucepan; stir in oats and butter and boil, stirring constantly for 1 minute. Remove from heat and let cool to around 125 degrees.
  • Meanwhile, stir flour, yeast, sugar, salt and brown sugar in the bowl of a stand mixer.
  • Add oat mixture and stir until blended, then add remaining ¼ cup very hot tap water.
  • Attach dough hook and allow the machine to knead until smooth and elastic. The dough should just clear the side of the bowl as it kneads, so if it's sticking to the sides add a little more flour.
  • Transfer dough to a lightly greased bowl, then cover and let rise for an hour.
  • Punch dough down and shape into 16 small balls. Arrange evenly spaced in a greased 9x13 inch pan (or you can use a 9 inch round cake pan or 8 inch square pan.
  • Cover loosely with a greased piece of plastic wrap and let rise in a warm place for 45 minutes to an hour. The rolls will rise but will not quite double in bulk.
  • Bake in a preheated oven at 375 degrees for 15 minutes or until golden brown.
  • Makes 16 dinner rolls
Keyword Oatmeal Dinner Rolls
Tried this recipe?Let us know how it was!

More Dinner Rolls and Focaccia Archive

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    Honey-Wheat Overnight Rolls
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    Parker House Rolls
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    Potato Focaccia with Rosemary and Sea Salt
  • Flax Rolls
    Flax & Sunflower Seed Rolls

Comments

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  1. Anna says

    April 19, 2019 at 6:32 am

    Carolyn, they are good! If you haven't tried the Fluffy Dinner Rolls recipe in the link, I'd recommend those for Easter. These are kind of fun, but the other ones are more traditional (and more tried and true).

  2. Carolyn says

    April 18, 2019 at 11:46 pm

    Love that these are a smaller batch. Am going to make these for Easter dinner!

  3. Anna says

    April 17, 2019 at 2:08 pm

    Cool! Let me know how it goes.

  4. Katarina says

    April 17, 2019 at 1:25 pm

    Mmmm, gluten I miss you. I can and just might adapt this for GF.

  5. Anna says

    April 17, 2019 at 6:19 am

    Sue, yes. You are basically making a bowl of oatmeal. I stuck them in the freezer after we ate some so I can tell you they freeze well.

  6. Sue says

    April 16, 2019 at 9:57 pm

    The rolls look good!
    In step 1 you’re not actually cooking the oatmeal to a hot breakfast cereal type consistency? Is that correct?
    How were they the next day?

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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