Hey, it’s Leesh and Lu here today, sharing a new favorite recipe of ours. Thanksgiving is right around the corner. Have you planned your menu or got an assignment of what to bring to the feast? For me (Lu) I look forward to the dark meat of the turkey, the mashed potatoes and gravy, stuffing, rolls, and the pie. The rest is good, but those few things are my fav! Leesh shared this new roll recipe with me a few weeks ago – and we both are in love with these dinner rolls. This year we get to enjoy Thanksgiving dinner together at our Mom & Dad’s house, and if we are in charge of rolls, these will be the ones appearing at our feast.
What I really love about these rolls is they have a little bit of a hearty taste and look from the cooked oats that are in the dough, but they have a delicious light and fluffy texture from the white flour. Slathered with butter, I could eat these by the dozen. I used to tease my mom that she needed to have some roll with her butter, but now I understand where she is coming from. Butter and rolls = heaven on earth!
These make a great dinner roll, or sandwich roll for that leftover turkey. My favorite leftover turkey sandwich consists of a homemade roll, cream cheese, homemade cranberries (see recipe linked below) and of course, turkey. Mmm! It hits the spot.
- 2 cups water
- 1 cup quick oats
- 3 tablespoons butter or canola oil
- 1 tablespoon instant yeast (or active dry)
- 1/3 cup warm water make sure it’s not hot
- 1/3 cup Brown Sugar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons Salt
- 4 3/4 to 5 1/4 cups All Purpose Flour
In a medium size sauce pan bring water to a boil. Once it’s boiling dump in the cup of oats and the butter or oil. Cook and stir for one minute. You don’t want it to cook longer or the oats get tacky as they lose the water. Remove them from the heat, stirring often so they cool quicker, cool to lukewarm.
In a large bowl dissolve the yeast in warm water. Add the cooled oats, sugars, salt and 3 1/2 cups of the flour; mix until smooth. Add enough of the remaining flour to form a soft dough. If using an electric mixer add flour a bit at a time until the dough cleans the sides of the bowl. Knead by hand on a floured surface or in the mixer for about 5 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, rolling the dough over to coat both sides with grease, and cover with plastic wrap. Let is rise in a warm place for about an hour or until doubled in size.
Punch the dough down and on a clean and lightly greased counter top divide the dough into 24 even sized pieces (this makes the perfect dinner roll size). Shape into balls. Place the dough balls on a greased 11×17 rimmed baking sheet, cover and let them rise til doubled 30-45 minutes.
Bake at 400 degrees for 12-15 minutes or until golden brown. Once baked remove from the pan and let them cool on a wire rack.
You might enjoy these other Thanksgiving sides from Leesh & Lu’s Recipe Box