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Marilyn's Roll Recipes

Marilyn's Roll Recipes
Sharon's oatmeal collection reminded me how hungry I am for these rolls; don't think of them much in hot weather but with cooler mornings and Sharon's list, they popped into mind.

3 Way Oatmeal Rolls Recipe

#1: Dinner Rolls

1 c. water
1 1/2 T. butter or margarine
1/2 c. Quick Oats (but NOT instant)
1/2 T. white sugar
1/4 c. warm (about 100) water
2 1/2 tsp. bread machine yeast
3 T. packed brown sugar
2 1/8 c. bread flour....and very possibly quite a bit more, you need it to handle them
3/4 tsp. salt

Bring the 1 c. water & the butter to a boil; add oats & cook 1 minute, no more, stirring continously; set off heat to cool to 110; about 20 minutes. In a measuring cup, mix the warm 1/4 c. water, the white sugar, & yeast; let stand 5 minutes. Pour cooled oat mixture into bread pan, then the yeast mixture; add brown sugar, flour, & salt.

Process on Quick Dough cycle. At end of cycle, without lifting the lid, let rise 35 to 45 minutes more. Turn out onto a very heavily floured board; knock down very slightly and do not knead. Cut & form into 16 balls & put into a lightly greased 9" round pan, 11 around the out-er row & 5 in the center. Sprinkle with raw oatmeal, cover with wax paper; raise 35 minutes or till doubled. Bake at 375 15 - 18 minutes, no more or you'll lose the wonderful moist quality of these rolls.

They should be a golden brown. Cool on a rack.
Makes 16.


#2: Herb Cloverleaf Rolls Recipe

Make the same dough, adding 1 to 3 T. Parmesan cheese if you like it.* Can be omitted altogether.

While dough rises in the machine, melt 3 T. margarine in a soup plate; & mix, on a paper plate, 1 tsp. minced chives, 1/2 tsp. dried basil, & 1/2 tsp. dried rosemary.* The cheese can be added here, to the herbs, instead of being incorporated into the dough, if you prefer. Knock down as above; cut into 12 pieces, then divide each of these into 3 small balls. Dip into margarine, then into herbs, and drop 3 balls into each of 12 lightly greased muffin cups. Cover & raise as above.. Bake at 375 for 25 - 28 minutes; cool on a rack.
Makes 12.


#3: Glazed Sweet Rolls Recipe

Make dough & turn out as above; turn & pat in a bit more flour till you are able to roll it out into a 16" by

12" rectangle.

Brush with:
3 T. melted butter or margarine

Sprinkle with:
1/3 c. packed brown sugar
1 1/2 tsp. cinnamon

Scatter on:
1/4 c. chopped pecans

Roll up from the long side. Cut into 16 slices. Put into a lightly greased 9" x 13" pan, cover with wax paper, and let rise in a warm place till doubled, about 30 minutes. Bake at 375 for 20 - 25 minutes, till golden brown.

Meanwhile, make a glaze of:
1/2 c. powdered sugar, sifted or sieved
2 tsp. milk
1/8 tsp. vanilla

Drizzle over the warm rolls after they come from the oven. Cool in and serve from their pan. Makes 16.

Notes for all:
Can chill overnight after second rising; let stand at room temp. 30 minutes, then bake.

OR freeze after second rising; thaw overnite in 'fridge, let stand & bake as for chilled rolls.

ALSO freeze after baking quite well; re-heat in foil at 350 for about 20 minutes straight from freezer.
Marilyn in FL

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