Buttermilk Oat Rolls

I found this recipe in an old magazine, Cooking Light, from November 1998.

  • 3/4 cup oats
  • 1/2 cup boiling water
  • 1 tablespoon sugar
  • 1 package dry active yeast
  • 1 1/2 teaspoon sugar
  • 1/4 cup warm water
  • 2 1/4 cup flour, divided (we didn’t use this much)
  • 1/4 cup buttermilk
  • 1 tablespoon butter, melted
  • 3/4 teaspoon salt (we didn’t use)
  • Cooking spray
  • 1 tablespoon water (for the egg wash, but we didn’t use, instead using the whole egg)
  • 1 egg white, lightly beaten (we used the whole egg)
  • 1 tablespoon oats

1. Stir together oats, boiling water and the 1 tablespoon of sugar in a small bowl. Let stand 5 min.

2. In a large bowl, dissolve yeast and the 1 1/2 teaspoon sugar in the warm water. Let stand 5 min.

3. Add the oat mixture, 1 3/4 cup flour, buttermilk, butter and salt (if using) to the yeast mixture.

4. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 8 min. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (our dough was pretty dry from the start, we didn’t really add any of the remaining flour.

5. Place dough in a large bowl coated with cooking spray. Cover and let rise until doubled, 45 min. Punch down and let sit for another 5 min.

6. Divide dough into 12 portions (because we used less flour and had less dough to start with, we were only able to make 8 decent sized portions). Shape each into a ball and place on lightly greased baking sheet. Cover and let rise until doubled, 30 min.

7. Combine egg and water (if using). Brush over uncovered dough. Sprinkle with remaining tablespoon of oats. Bake at 375F for 25 min.

Buttermilk Oat Rolls

Verdict: These were really good, with a nice taste to them. Though, in terms of fresh bread, I would rank them second to the bread that my sister makes.


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