Whether you are still scrounging for ingredients or not, one thing is for certain: there is a lot of baking going on right now! I’ve been mostly turning to comforting recipes, things that remind me of my childhood. I’ve probably eaten more peanut butter sandwiches in the last 2 weeks than I have in the last 10 years. These rolls tick all the boxes: comforting, homey, easy to make, and makes a large batch if you have several people to feed or just need to eat 10 rolls to get through the day. The ingredient list isn’t too crazy, and you can use a combination of flours, depending on what you have on hand.
These dinner rolls rely on oatmeal for a soft, chewy interior that is the epitome of comfort. They are a great way to use up leftover oatmeal, or you can just quickly make a small pot and let it cool a little bit before adding to the rolls. You can also make the oatmeal in advance and store in the refrigerator until ready to use. Just be sure to bring it to room temperature first.
Let’s talk flour for a minute. It is still a bit hit or miss for me as to what I can find in the grocery stores right now. So I’m using what I have on hand: bread flour, and coarse wholemeal flour leftover from recipe testing Irish Brown Bread. You can use all purpose flour, bread flour, or whole wheat flour. Or any combination of the 3. But steer clear of gluten-free flours for this recipe.
Let’s get down to making rolls. As I mentioned above with the oatmeal, your ingredients should be room temperature, or warm, depending on what the recipe states. Even though I am using instant dry yeast, that doesn’t rely on warm water to activate it, dough will still mix better and proof quicker if the ingredients aren’t cold. If you can only find active dry yeast as opposed to instant, just substitute an equal amount and stir it into the warm water (105-110 degrees F) and let it sit for 10 minutes before continuing on with the recipe. This is called blooming and it activates the dry yeast. After 10 minutes, it should be foamy and a bit bubbly. If not, then the yeast isn’t good anymore.
After the wet ingredients get mixed together, the flour (or flours) get added in and then the salt.
Once mixed, the dough will proof until doubled in size. After that it gets divided into individual rolls and proofed again in cake pans, or any round baking pan you have on hand. For the second proofing, I like to brush the tops with melted butter or olive oil. This helps prevent any wax or parchment paper placed on top while they rise to not stick to the dough. Unless a recipe states otherwise, dough should always be covered when proofing/rising so it doesn’t dry out.
Bake till browned on top. If you brushed the tops with butter or oil then they will darken a little more on top.
Eat these rolls warm with lots of butter until you feel better. Just kidding, kind of. But seriously, I hope everyone out there is doing alright. Let us know if you have any questions about this recipe, or others. Or if you have any substitution questions for the blog recipes. Happy Baking!
Oatmeal Dinner Rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 2-3 hours proof time
580 g. (approximately 2 cups) oatmeal, warm or room temperature (480 g. [2 cups] water plus 100 g. [1 cup] old-fashioned rolled oats and a pinch of salt. Cook according to package directions for oatmeal.)
9 g. (2 1/4 tsp.) instant dry yeast
80 g. (1/3 cup) warm water
57 g. (4 Tbsp.) unsalted butter, melted
71 g. (1/3 cup packed) brown sugar
230 g. (2 cups) whole wheat flour
400 g. (3 1/3 cups) bread flour
8 g. (2 tsp.) kosher salt
melted butter or olive oil for brushing tops of rolls
In the stainless steel bowl with the roller and scraper, mix together the oatmeal, yeast, warm water, butter and brown sugar on medium speed (3 o’clock) until thoroughly combined.
Turn the speed down to low (1 o’clock) and slowly add in the flours and then the salt. Lock the arm in place 1 inch from the side of the bowl and adjust speed to medium low (between 2 and 3 o’clock) and set timer to knead for 10 minutes.
After kneading, cover and let rise until doubled in size, 1-2 hours.
Grease 2 (8 or 9 inch) cake pans, or round baking pans.
Turn dough out onto a lightly floured surface and divide evenly into 16 portions. Shape each portion into a ball and place 8 balls in each prepared cake pan. Brush tops with melted butter or olive oil. Cover and let rise until almost doubled in size, approximately 45 minutes to 1 hour.
Preheat oven to 350° F. Uncover rolls and bake for 20-25 minutes until browned on top. Let cool in pans for 10 minutes and then remove. Serve warm or let cool to room temperature.
Yield: 16 rolls