If you are looking for a more healthy sandwich or hamburger bun recipe that
would include oatmeal and whole wheat flour, you will want to try these.
My daughter Beverly made these moist and light oatmeal rolls
so we could enjoy a sandwich feast for lunch.
They are quick to make because there is only one rising time before
forming. It is a great choice for sloppy joes, pulled beef sandwiches
or a variety of meat sandwiches.
We enjoyed them immensely with slices of chicken, provolone and
farmer cheese, lettuce leaves and tomato slices.
OATMEAL DINNER ROLLS
2 cups water
1 cup quick-cooking oats
2/3 cup brown sugar, lightly packed
1/4 cup butter or margarine
1 1/2 tsp. salt
In a medium saucepan, bring water to a boil. Stir in oats; reduce
heat and simmer uncovered for 1 minute. Stir in brown sugar, butter
and salt. Cool to lukewarm.
2 pkgs. active yeast (2 tbsp.)
1/2 cup water
1 tsp. sugar
In a small bowl, dissolve yeast and sugar in warm water.
1 egg, beaten
1 1/2 cups whole wheat flour
3 to 3 1/2 cups all-purpose flour
In large mixing bowl, combine oatmeal and yeast mixtures. Add egg,
whole wheat flour and 1 1/2 cups all-purpose flour, beat well.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic.
Place into a lightly oiled bowl; turning once to oil surface.
Cover and let rise in warm place until doubled, about 1 hour.
Shape into 24 rolls; place on greased baking sheets. Cover and let
rise until doubled, about 45 minutes. Bake in preheated 350 degree oven
for 15 to 20 minutes or until golden brown.
Cool on wire racks.
Yield: 24 sandwich rolls