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Luscious Oatmeal Dinner Rolls

What you need: 

2 cups water
1 cup quick oats
3 tablespoon trans-fat free margarine
1 rounded tablespoon active dry yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 tablespoon sugar, molasses, or agave nectar
1 1/2 teaspoons salt
2 cups whole wheat flour
1-2 tablespoons ground flax seed
2 tablespoons gluten flour
unbleached flour, as needed
oil, for greasing

What you do: 

1. In a saucepan, bring water to a boil; add oatmeal and margarine. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. In a mixing bowl, dissolve yeast in warm water.
2. Add the oat mixture, sugars, salt, flax meal, gluten flour, whole wheat flour and enough unbleached flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Grease a bowl, for rising, and two 9" round baking pans.
3. Place in a prepared bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls.
4. Place in prepared baking pans. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. After dough is doubled, bake for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Yum!!

Preparation Time: 
2 hr 30 min
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

I had to put atleast 2-3 cups of extra flour otherwise the dough was kinda runny. Or i could use half the water amount. 1cup of quick oats didn't need 2 cups of water to cook. 1 1/4 cup could have been used to cook oats. I Used dough maker to knead.
Didn't add any kind of sugar other than a tsp (with yeast to help it rise).
The recipe is a keeper. Thanks

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Very, very tasty.  I had trouble telling when they were done, though, so I baked them an extra 10 minutes or so to make sure.  It didn't seem to hurt them any, and all three of us really enjoyed them with a bowl of polenta chowder from the recipe elsewhere on this site.  Thanks! 

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This was my first attempt at making whole-wheat bread and I have to admit I was a little nervous, but after following the instructions and learning how to knead dough through youtube :-D they came out wonderful!

Great recipe!

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made them for the first time today, really easy and it was soft and they were fantastically risen. didn't have flax seed so I used egg replacement for 2 eggs. And the rolls where big too which is just the way I like them!

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This is so SOFT, probably from the cooked oatmeal and wheat gluten. We baked the rolls all stuck together so that they would pull apart and be extra soft! This is a definite keeper, although next time we may use agave nectar instead of maple syrup for less of a sweet maple flavor. They are especially good dipped with olive oil.

Minor changes:
used one packet of yeast you buy in the store
used 1/6 cup maple syrup and 1 1/2 Tbsp Splenda/brown sugar blend instead of brown sugar
used 1 Tbsp maple syrup instead of the liquid sugar
used 2 Tbsp ground flaxseed
added 1 Tbsp wheat gluten instead of gluten flour
Had to add a ridiculous amount of extra flour - more than 4 cups? of extra flour to make it less sticky and moist! Used half spelt and half white whole wheat flour.

Made lots of rolls, so we froze them to easily take them out and enjoy them for other dinners. That way they stay as soft as they were when they were first baked!

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this just in- makes a good loaf of bread too!

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This recipe is sooooooooo good!  And so healthy!  Why make any other roll???
I used non-instant oats and let them cook for a while without problems, incase anyone is wondering about that part :)

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