Friday, January 21, 2011

Oat Pan Rolls

I do not recall exactly where I got this recipe, but I've had it in my archives for several years.  I believe it came from Taste of Home.  I passed it around a few times a while ago, but then hadn't made a batch for probably 3 or more years.  Then suddenly in the last couple of months I've had a half dozen people mention to me that this is one of their favorite recipes.  So I figured I'd better make them, take a picture, and post the recipe!  The oats make them hearty and just a bit chewy, an excellent accompaniment to a bowl of soup or as a roll for shredded pork sandwiches.  The original recipe calls for 2 T.(!!) of yeast, something I used to not bat an eye at, but I find that I prefer much less yeast and a little bit more patience with the rising process.  The texture is better and so is the flavor, in my opinion.  I used 1 1/2 T. with this batch because I was crunched for time, but will use 1 T. in the future.

Oat Pan Rolls

2 cups oats (quick cooking is best but old fashioned works also)
2/3 cup packed brown sugar
¼ cup butter, cubed
1 T. salt
2 ½ cups boiling water
1 - 1 1/2 T. dry active yeast
½ cup warm water
5 ½ to 6 cups all purpose flour (may substitute half whole wheat flour)
Additional butter, melted

In a bowl, combine the oats, brown sugar, butter and salt; stir in boiling water.  Allow to cool to 110-115 degrees (the way I test for this temperature is to stick my finger in and see if it's hot, but not so hot I can't stand it - super scientific).  In a large mixing bowl, dissolve yeast in ½ cup warm water; let stand for 5 minutes.  Add oat mixture and 2 cups flour; beat until smooth.  Stir in enough remaining flour to form a soft dough. 

 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface; divide into 20 pieces.  Place in a greased 9x13 pan.  Cover and let rise until doubled, about 45 minutes.  Bake at 350 degrees for 30-35 minutes or until golden brown.  Remove from pan to a wire rack; brush with melted butter.


Bethany said...

i am definitely making these! i don't think i've ever had rolls with brown sugar in them, well other than cinnamon rolls!

whiting family said...

I made thes a lot when you first gave me the recipe. They are still a family favorite! Kierstin makes them all the time for her roommates, and once for a random semi creepy guy who found out that she could bake......just once though!

Nurse Heidi said...

Bethany, the amount of brown sugar is pretty small, so they are just lightly sweet. I like 'em.

Kim, Kierstin told me about that guy! Totally cracked me up!

Anonymous said...

Ur pic shows 15 in a pan but recipe says 20??? So what do I do?