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Oatmeal Dinner Rolls

Oatmeal Dinner Rolls

Southern Living magazine

Make sure yeast is not out of date (package is stamped with an expiration date).

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



  1. BRING 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees.
  2. STIR together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes.
  3. BEAT oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
  4. TURN dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
  5. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
  6. PUNCH dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans.
  7. COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
  8. BAKE at 375 degrees for 15 minutes or until golden brown.
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Very easy to make. I whipped these up the night before and let them rise overnight in the refrigerator after forming the rolls. My kids said these were the best rolls I've ever made. I will definitely keep this recipe!


These turned out wonderful. I substituted some whole wheat flour for the white flour to make them a little healthier. They were very soft and moist. My boyfriend and I ate them up in less than 1 day.


I thought these were really good but a little too chewy and doughy on the bottom for us. I think I am going to lower the oven temp and bake these longer to achieve the perfect rolls for my familys tastes