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Oatmeal Yeast Rolls

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Recipe

 

Yield

42 rolls

Prep

2 hrs

Cook

18 min

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 each yeast, compressed
compressed
*
¼ cup water
lukewarm
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¾ cup milk
scalded
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¼ cup sugar
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2 teaspoons salt
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cup butter
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1 each eggs
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4 ½ cups all-purpose flour
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1 cup oatmeal
cooked and cooled

Ingredients

Amount Measure Ingredient Features
1 each yeast, compressed
compressed
*
59 ml water
lukewarm
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177 ml milk
scalded
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59 ml sugar
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1E+1 ml salt
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79 ml butter
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1 each eggs
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1.1 l all-purpose flour
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237 ml oatmeal
cooked and cooled

Directions

Soften yeast in lukewarm water.

Pour scalded milk over sugar, salt and butter.

Cool to lukewarm.

Stir in egg and 1 cup flour.

Add softened yeast and oatmeal.

Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.

Round dough into ball; place in greased bowl; brush lightly with melted shortening.

Cover and let rise in warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes.

Shape dough to form crescents, spirals, cloverleaf and Parker House rolls.

Place cloverleaf rolls in greased muffin cups; place other shapes on greased cooky sheets.

Brush with melted shortening.

Cover; let rise in warm place until nearly double in size, about 45 minutes.

Bake in preheated moderate oven 375℉ (190℃) F 15 to 18 minutes or until golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 77122% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 1327mg 55%
Total Carbohydrate 43g 43%
Dietary Fiber 5g 21%
Sugars g
Protein 38g
Vitamin A 12% Vitamin C 0%
Calcium 9% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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