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Oatmeal Dinner Rolls

These chewy, yeasty Amish rolls add a healthy side dish to a rich meal.


This recipe from Phyllis Pellman Good, author of the Fix-It And Forget-It cookbooks, comes from Martha Bender of New Paris, Indiana.

They’re a great addition to your holiday table. 


2 cups water

1 cup dry quick oats

3 tablespoons butter or margarine

1 package dry yeast

⅓ cup warm water

⅓ cup packed brown sugar

1 tablespoon sugar

1 teaspoon salt 

4¾–5¼ cups flour


1. In saucepan, bring 2 cups water to boil. Add oats and butter. Cook and stir 1 minute. Remove from heat. Cool to lukewarm. 

2. In large bowl, dissolve yeast in ⅓ cup water. Add cooled oats mixture, sugars, salt and 4 cups flour. Beat until smooth. Add enough flour to form a soft dough. 

3. Turn onto floured surface; knead 6–8 minutes, kneading in more flour, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.  

4. Punch down. Let rest 10 minutes. Shape into 18 balls. Place in greased 9-inch round baking pan. Cover. Let rise until double, about 45 minutes. 

5. Bake at 350°F for 20–25 minutes, until golden brown. Remove from pan to wire rack to cool.

Find out how Phyllis began cooking!

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