Oatmeal Yeast Rolls

Cooked oatmeal kneaded right into a yeasted dough gives these rolls an incredibly soft, slightly chewy crumb that stays tender for days. The oatmeal absorbs moisture during baking and releases it slowly, so these don’t dry out the way plain flour rolls can.

Scalded milk poured over the sugar, salt, and butter creates a rich liquid base that dissolves everything before the dough comes together. Cool it to lukewarm before adding the yeast, or the heat will kill the yeast and the dough won’t rise.

One batch makes enough to shape into multiple styles: crescents, spirals, cloverleaf, and Parker House rolls. Mix it up for a dinner table bread basket that looks like you spent the whole day baking.

Pro Tips

• Cook the oatmeal ahead and let it cool completely. Hot oatmeal will kill the yeast just like hot milk
• Knead for the full 10 minutes. Oatmeal dough needs extra working to develop enough gluten for a smooth, elastic texture
• The dough should be soft, not stiff. Add flour gradually and stop when it just pulls away from the bowl
• Brush with melted shortening before and after rising for the softest crust

Variations

• Add a tablespoon of honey instead of sugar for a slightly sweeter, golden roll
• Sprinkle rolled oats on top before baking for a rustic look
• Use whole wheat flour for half the white flour for a nuttier, heartier roll