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Filtering by Category: sides

Oatmeal Dinner Rolls w/Honey Butter

Patricia Reitz

Oatmeal Dinner Rolls - ButterYum. easy dinner rolls recipe. soft dinner roll recipe. how to make dinner rolls from scratch. the best dinner rolls. oatmeal bread recipe. scratch dinner rolls. billowy dinner rolls. sweet dinner roll recipe.

This dinner roll recipe was given to me by a very good friend. She got the original recipe from a magazine, but tweaked it a bit to her liking. She said this one recipe alone was worth all the years she paid to subscribe to the magazine - lol. Anyway, I don’t know how she tweaked the recipe, but it’s perfect. The rolls are soft, billowy, and just slightly sweet like a good dinner roll should be. We especially like to eat them while they’re still warm, slathered with homemade honey butter.

Disclaimer: My photos for this post aren’t as sharp as usual. I had been messing with my camera settings one evening and completely forgot to reset them during this shoot the next day. Normally I would reshoot the photos, but I had been promising this recipe to my newsletter subscribers for a couple of months, and now that we’re eating low-carb, I probably won’t make it again until next year so, against my better judgement, I’m posting them as-is because I know many of my blog visitors find step-by-step photos helpful. Thanks for understanding!


This amazing roll recipe starts with old fashioned oats….

As well as salt, butter, and brown sugar.

The oats are cooked in boiling water for a full minute…


(I love watching oats plump up as they cook)


Then the oat mixture is removed from the heat so the salt, butter, and brown sugar can be stirred in.


Set the oatmeal mixture aside for now.


In the bowl of a stand mixer, combine warm water and yeast.


Add the oatmeal mixture to the bowl…


Stir to combine.


Next add the first portion of all purpose flour.


Using the dough hook, mix until it’s almost fully incorporated.


Add the remaining addition of flour and mix until combined.

After the 2nd mixing, the dough should look like this.


Continue kneading for 6 minutes until the dough looks like this. Place dough in a covered, oiled bowl and allow to rise for 1 hour (this is an excellent time to pull out your bread proofing box - otherwise, place in a warm, draft-free place).

Divide dough into 12 portions and roll each into a dinner roll using a cupped hand (fingers curved down towards your work surface). Place the rolls evenly on an oiled quarter sheet pan; cover with oiled plastic wrap and rise for 45-60 additional minutes, then bake until golden brown. Enjoy!

Items used to make this recipe:

Oatmeal Dinner Rolls

makes 12 dinner rolls

Printable Recipe


  • 1 cup water

  • 1/2 cup quick cooking oats

  • 1 1/2 tablespoons unsalted butter

  • 1/3 cup light brown sugar

  • 3/4 teaspoon table salt

  • 3 tablespoons warm water (105-115F)

  • 2 1/4 teaspoon instant or rapid-rise yeast

  • 2 1/2 - 3 cups all purpose flour

  • optional: melted butter


  1. In a small saucepan, bring 2 cups of water to a boil; add quick cooking oats and cook, stirring constantly, for 1 full minute, then remove from heat.

  2. Stir in butter, brown sugar, and salt; set aside to cool for at least 30 minutes.

  3. In the bowl of a stand mixer, combine 3 tablespoons warm water, yeast, and oatmeal mixture; stir to combine.

  4. Using the dough hook, add 1 1/2 cups of flour and knead on speed 2 stir until combined.

  5. Turn off the mixer and add another 1 cup of flour; turn mixer on speed 2 and knead for 6 minutes (dough should clean the sides of the bowl after the flour is fully incorporated - if not, slowly add up to 1/2 cup more flour).

  6. Remove bowl from stand mixer and remove dough hook from dough; cover bowl and allow dough to rise until it doubles, about 1 hour.

  7. Divide dough into 12 equal portions and shape each into a roll; place rolls on a greased quarter sheet pan, cover with oiled plastic wrap, and rest for 30 minutes.

  8. Preheat oven to 350F and place rack in center position.

  9. Bake rolls, uncovered, for 20-25 minute.s

  10. Optional: brush tops with melted butter after removing from oven.

Homemade Honey Butter

makes 12 servings


  • 8 tablespoons salted butter, room temperature

  • 4 tablespoons mild honey

  • 1/4 teaspoon vanilla bean paste (or pure vanilla extract)


  1. Place the butter, honey, and vanilla in a small mixing bowl and whip until combined with a hand mixer.

The Very Best Teeny Tiny Potatoes

Patricia Reitz

I’ve said it before and I’ll say it again, sometimes the most simple recipes end up being the best. Let’s take these itty bitty potatoes for example. A little butter, salt, and pepper (and a sprinkling of fresh herbs if you like), combined with my cooking technique, will result in the tastiest little orbs you’ve ever had. And the texture of these potatoes is simply amazing… the skins burst open in your mouth to reveal a super tender and creamy interior. It’s hard to describe how awesome they are so I hope you’ll give them a try.


Start by washing bite-size potatoes (1 to 1 1/2 inches in diameter). Place the potatoes in a steam basket and place it in an instant pot. Add 1 cup of water.


Seal the instant pot and set it on “manual” or “high pressure” for 15 minutes, being sure the “keep warm” function is activated. When done, allow the pressure to release naturally (about 10 minutes) before opening the Instant Pot. You can also keep the IP closed for up to an hour and the potatoes will stay nice and warm.


When I’m ready to serve, I very carefully toss the potatoes with melted butter, salt, pepper, and if using, freshly chopped herbs, using a soft silicone or rubber spatula to prevent damaging the tender potatoes.

Items used to make this recipe:

The Very Best Teeny Tiny Potatoes

makes 1 pound

Printable Recipe


  • 1 1/2 pounds bite-size potatoes, washed

  • 1 cup water

  • 4 tablespoons butter, melted

  • kosher salt and pepper to taste

  • optional: freshly chopped parsley and/or chives


  1. Place potatoes in a steam basket.

  2. Place steam basket and 1 cup of water in an Instant Pot.

  3. Seal Instant Post and cook on “high pressure” or “manual” for 15 minutes, being sure the “keep warm” feature is activated.

  4. Allow pressure to release naturally for at least 10 minutes, or allow them to “keep warm” for up to an hour.

  5. To serve, carefully toss the tender potatoes with melted butter, salt, pepper, and optional chopped fresh herbs using a soft silicone or rubber spatula.

To double the recipe, use an 8-quart Instant Pot.