Beautiful Brown Rolls

Like most of you, I love some good homemade rolls. My favorite hands down are my late Grandma Marchant's Parker House rolls. I have tried and tried to recreate them, but have never managed it. So, when I got the craving for homemade rolls and the itch to bake simultaneously, I had Jeff search some cookbooks for a new roll recipe.


Beautiful Brown Rolls:


2 c. boiling water
1 c. quick cooking oats
2 pkg (1/4 oz each) active dry yeast
1/4 c. warm water
2 eggs, beaten
1/2 c. molasses
1/2 c. vegetable oil
1/3 c. sugar
1/2 tsp. salt
5-3/4 to 6-1/4 c. flour
melted butter or margarine


In a large mixing bowl, combine boiling water and oats; cool to lukewarm. Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar, and salt. Add enough flour to form a soft dough. Turn onto a floured surface ; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 36 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Brush with butter. Cool on wire racks. Yields: 3 dozen.


This recipe comes from "The Best of Country Cooking 2000" which is a Taste of Home cookbook.