Oatmeal Dinner Rolls

"These are great and simple Rolls from Southern Living Magazine. I do not claim to be a baker at all, but if I can make these anyone can and I always get rave reviews. The dough can also be used for yummy cinnamon rolls as well.Update: At one point I changed the recipe to canola oil instead of butter and added half whole wheat. Then a friend of mine made it and she substituted applesauce for the butter and she said it turned out great. I made it tonight with the applesauce and she was spot on!"
photo by Debs Recipes photo by Debs Recipes
photo by Debs Recipes
photo by gailanng photo by gailanng
photo by PetesNina photo by PetesNina
photo by Amber C. photo by Amber C.
photo by Amber C. photo by Amber C.
Ready In:
3hrs 15mins
16 rolls




  • Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
  • Boil, stirring constantly, 1 minute.
  • Remove from heat; let cool to 110 degrees.
  • Stir together yeast, ½ cup warm water, and 1 T.
  • sugar in a 2-cup measuring cup; let stand 5 minutes.
  • Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
  • Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
  • Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
  • Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
  • Place evenly into 2 lightly greased round cake pans.
  • Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
  • Bake at 375 for 15 minutes or until golden brown.
  • Makes 16 rolls.

Questions & Replies

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  1. Mary Naquin
    I made these rolls in my breadmachine, I set it on dough. I had a little to much flour mix inside my machine and it did go over the bread pan but no problem I took it our and shape the rolls and let them rise again and they were the best. My neighbors love them also. Next time I make them I will try it by hand instead in breadmaker even through they did great.
  2. Garnet
    WOW...these are simply delicious, so light and fluffy. I followed the recipe exactly as I've never been known for my bread making, and they turned out perfect. A real keeper!! Thanks so much for sharing.
  3. gailanng
    I made a mountain out of a dough hill. :-) I'm a tad dough challenged and molded them the best I could because the dough was rather sticky. They were still the perfect fit...fit right into my mouth. Made for Alphabet Soup Tag.
  4. PetesNina
    I made these rolls for a family dinner party one night. I doubled the recipe, but should have easily tripled it! The rolls were the first thing gone. I found them very easy to make, the recipe is straight forward enough for even the novice baker to follow. The results are a very pretty, very tasty roll. Thank you for sharing this recipe! ~~~UPDATE~~~ 5 years later, these are still one of my family's most requested rolls. I've begun dipping the top of the rolls in melted butter and then in additional oats once I've formed them for the second rising. It makes for a very pretty presentation. Again, Thank You for this recipe!!!
  5. Linajjac
    I won't rate this yet. Just not sure what I did wrong! It could be the weather playing a role. It's pretty humid here. Mine seemed to rise very nice during both rising times. Even after 20 minutes, these weren't done (But browned very nice on top). They were also very 'heavy'. I make bread quite a bit and never had an issue like this. With the reviews, I'm sure these are awesome! I will try these again when it's not so humid. I'll update my review at a later date. Thanks. :)



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