Imagine biting into a warm, soft roll that’s bursting with the comforting flavors of brown sugar and wholesome oats. These Brown Sugar and Oatmeal Rolls are not just a treat for your taste buds; they’re a delightful addition to any meal, perfect for breakfast or as a side for dinner. With just 30 minutes of prep and a total of 50 minutes from start to finish, you’ll have a dozen irresistible rolls that will make your kitchen smell heavenly. Ready to impress your family and friends? Let’s dive into this easy and satisfying recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 1 cup rolled oats
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup melted butter
- 1 cup warm milk
- 1 packet active dry yeast
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F). Let it sit for 5-7 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine rolled oats, brown sugar, all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well blended.
- Create a well in the center of the dry ingredients and pour in the yeast-milk mixture and melted butter. Mix with a wooden spoon or electric mixer until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should become less sticky and more cohesive.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a round roll.
- Arrange the rolls on a greased baking sheet, leaving space between each for expansion. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rising period.
- Optional: Brush the tops of the rolls with additional melted butter or an egg wash for a golden finish.
- Bake the rolls for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving warm.
Tips
- Temperature Matters: Ensure your milk is warm (about 110°F) when activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- Knead for Success: Kneading the dough is crucial for developing gluten, which gives the rolls their structure. Aim for a smooth, elastic texture after about 8-10 minutes of kneading.
- Rising Time: Be patient during the rising phases. A warm, draft-free area will help the dough rise effectively. If your kitchen is cool, consider placing the dough in an oven that’s turned off but has the light on.
- Don’t Skip the Egg Wash: For a beautiful, golden-brown finish, brush the tops of the rolls with melted butter or an egg wash before baking.
- Check for Doneness: The rolls are ready when they are golden brown and sound hollow when tapped on the bottom. Keep an eye on them to avoid overbaking!
- Serve Warm: These rolls are best enjoyed fresh out of the oven. Serve them warm with a pat of butter or your favorite jam for an extra treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
