Oatmeal Dinner Rolls
|Old-fashioned oats||2 Cup (32 tbs), uncooked|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sweet cream butter||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105° To 115°F)|
|All purpose flour||7 1⁄4 Cup (116 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Light molasses||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
In medium heatproof bowl, combine oats, boiling water and butter; stir until butter is melted.
Cool until warm (105° to 115°F).
In large bowl, combine yeast and water; stir to dissolve yeast.
Stir in oat mixture, 2 cups of the flour, the sugar, molasses, eggs and salt; beat until smooth.
Stir in enough of the remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Shape dough into ball.
Place in large, greased bowl; turn dough once to grease surface.
Cover with towel; let rise in warm place (85 °F) until doubled, about 1 1/2 hours.
Punch dough down; divide in half.
With floured hands, shape each half into 18 smooth balls.
Place balls in 2 greased 13x9x2-inch pans.
Cover; let rise in warm place until doubled, about 1 hour.
Bake in preheated 375 °F oven 20 to 25 minutes or until golden brown.
Remove from pans to wire racks.
If desired, brush tops of hot rolls with melted butter; serve warm.
Serving size: Complete recipe
Calories 6240 Calories from Fat 739
% Daily Value*
Total Fat 85 g131.1%
Saturated Fat 36.9 g184.4%
Trans Fat 0 g
Cholesterol 543.9 mg181.3%
Sodium 3232.8 mg134.7%
Total Carbohydrates 1214 g404.6%
Dietary Fiber 60.7 g242.7%
Sugars 287.8 g
Protein 157 g314.7%
Vitamin A 37.9% Vitamin C 0.15%
Calcium 81% Iron 379.9%
*Based on a 2000 Calorie diet