Brown Sugar and Oat Rolls

Brown sugar adds a touch of sweetness to these oat and whole wheat rolls.


Details

Difficulty

Beginner

Yield

32 rolls

Prep Time

40 minutes

Rise Time

60 minutes

Bake Time

15 to 25 minutes

Ingredients


  • 1-1/2 cups whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour, divided
  • 3/4 cup old fashioned oats
  • 1/2 cup brown sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • Topping
  • 2 tablespoons butter, melted
  • 3 tablespoons old fashioned oats, optional

Directions


Combine whole wheat flour, 1/2 cup all-purpose flour, oats, brown sugar, undissolved yeast and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed. Add eggs and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface (or in mixer using dough hook) until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

Divide dough into 32 pieces. Form into smooth balls. Place on large greased baking sheet or greased baking pan. Brush tops with melted butter; sprinkle with oats if desired. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake in preheated 350°F oven for 15 to 25 minutes, until golden brown. (If baking rolls on baking sheet with sides not touching, bake 15 to 20 minutes; if baking in pan with sides touching, bake 20 to 25 minutes.)

TIP: Bake rolls ahead of time and freeze. To serve, thaw and rewarm in 250°F oven for 10 to 15 minutes. These rolls also make great mini sandwiches.