Oatmeal Rolls

Happy Sunday everybody! This week’s recipe was a lot easier than I thought it was going to be. I am always a little hesitant to take on bread recipes because they tend to take a while to make. This recipe, while the dough did have to rise for quite awhile was a lot easier than I anticipated and the rolls tasted great! Here is how to make oatmeal rolls:

You will need: yeast, warm water, scalded milk, shortening, sugar, salt, flour, quick oats, and eggs.IMG_1100

First, scald the milk and combine the yeast and warm water. Then combine the dry ingredients and mix well.IMG_1101 Add the milk. Mix well. IMG_1102Add the eggs and shortening and mix well. IMG_1103 IMG_1105Add the oats and mix to combine.  IMG_1106Finally, add the yeast and mix well. IMG_1107Let the dough rise for 1 hour. IMG_1108 IMG_1109Mix down and let rise for another 10 minutes. Shape the dough into balls (about 2 in.) and place on a greased baking sheet.IMG_1111 IMG_1113 Let rise for 30 minutes or until cured. Bake at 400° F for 10-12 minutes. Brush butter on top of the rolls and enjoy!IMG_1115

Oatmeal Rolls

  • 2 pkg. (2 Tbsp.) active dry yeast
  • ½ cup warm water
  • 2 cups scalded milk
  • 5 tsp. shortening
  • 1/3 cup plus 2 Tbsp. sugar
  • 2 tsp. salt
  • 5-6 cups flour
  • 1 cup quick oats
  • 2 eggs beaten

First, scald the milk and combine the yeast and warm water. Then combine the dry ingredients and mix well. Add the milk. Mix well. Add the eggs and shortening and mix well.  Add the oats and combine evenly.  Finally, add the yeast and mix well.   Let the dough rise for 1 hour. Mix down and let rise for another 10 minutes. Shape the dough into balls (about 2 in.) and place on a greased baking sheet. Let rise for 30 minutes or until cured. Bake at 400° F for 10-12 minutes. Brush butter on top of the rolls and enjoy!  (makes approx. 3-4 dozen rolls)Oatmeal Rolls 1Oatmeal Rolls 2

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5 thoughts on “Oatmeal Rolls

    • Thats a great question! A lot of old recipes call for scalded milk because in those days milk wasn’t pasteurized. They scalded their milk to kill any potentially harmful bacteria. Now its not always necessary to scald milk but when you are making a bread recipe, the whey protein in milk can weaken the gluten and the bread won’t rise properly. Scalding the milk deactivates this protein and allows the bread to rise as it should.

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  1. That’s interesting! Thanks for sharing all your knowledge and talents! I’ll have to try that with my other bread recipe and see if I get better bread.

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