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Blog

Filtering by Category: bread - yeast

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!

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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…

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(I love watching oats plump up as they cook)

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

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Set the oatmeal mixture aside for now.

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

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Add the oatmeal mixture to the bowl…

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Stir to combine.

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Next add the first portion of all purpose flour.

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

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Add the remaining addition of flour and mix until combined.

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

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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

Ingredients

  • 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

Directions

  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

Ingredients

  • 8 tablespoons salted butter, room temperature

  • 4 tablespoons mild honey

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

Directions

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

Soft Pretzels

Patricia Reitz

Soft Pretzels - ButterYum

Who doesn't love big, warm, soft pretzels?  They're so good and pretty easy to make too - just throw the ingredients together and let the stand mixer do the kneading.  Start to finish, less than 2 hours.

Soft Pretzels

Printable Recipe

Ingredients

  • 1 1/2 cups lukewarm water (105-115F).
  • 1 1/8 teaspoon active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoon fine salt
  • 1 cup bread flour
  • 3 cup all purpose flour
  • 2 cups water
  • 2 tablespoons baking soda
  • 1 egg
  • 1 tablespoon water

  • pretzel salt

Directions

  1. Make the yeast mixture by sprinkling the yeast over the water; stir to dissolve.
  2. Pour yeast mixture into bowl of a stand mixer fitted with the dough hook.
  3. Add the brown sugar, salt, and both flours; knead until dough is smooth and pulls away from the side of the bowl (add more flour, a little at a time, if needed).  This should take about 5 minutes.
  4. Cover dough and let rest for 30 minutes.
  5. While the dough is rising, prepare the baking soda solution by combining the water and baking soda in a medium saucepan; heat just until you see small bubbles appear around the edge of the pan.  Turn heat off and set aside until needed.
  6. After the dough has risen, divide into 6 equal portions.
  7. On a lightly oiled or floured surface, roll each portion of dough into a long rope about 1/2 inch thick; for into pretzel shape, gluing the ends down with a dab of water.
  8. Dip both sides of each pretzel into the warm baking soda solution.
  9. Use a paper towel to dab off excess water; place on silicone or parchment lined sheet pan.
  10. Allow pretzels to rise a 2nd time, about 30 minutes, until they double in size.  If  your oven is off, now is the time to preheat it 450F.
  11. Make egg wash by whisking together the egg and water; brush on risen pretzels and sprinkle with pretzel salt  (kosher salt or flakes sea salt can also be used).
  12. Bake in the center of the preheated oven for 10-15 minutes or until deep golden brown.
  13. Allow pretzels to cool for a few minutes before removing them from the sheet pan to a cooling rack.  Recipe makes 6.
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