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Oat Pan Rolls

I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
  • Total Time
    Prep: 30 min. + rising Bake: 30 min.
  • Makes
    20 rolls


  • 2 cups quick-cooking oats
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 tablespoon salt
  • 2-1/2 cups boiling water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 5-1/2 to 6 cups all-purpose flour
  • Additional butter, melted


  • In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining 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. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.
Nutrition Facts
1 roll: 205 calories, 3g fat (2g saturated fat), 6mg cholesterol, 381mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 5g protein.
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  • katlaydee3
    Apr 2, 2018

    These are delicious! I made them with our Easter dinner and everyone loved them. I love baking bread and rolls and this recipe is one of the best!

  • Paula
    Dec 25, 2017

    I made these rolls today for Christmas dinner, but something went terribly wrong. I would love to hear from other bakers if you have a suggestion. After Step 2, I went to punch it down and found the dough much too soft as if there was too much liquid. I followed the steps strictly, and all was good until I got to Step 3 and it was unable to form to a ball. I was terribly disappointed and added at least 2 more cups of flour, but could never get the right consistency again. Thank goodness I had a back up bag of store bought freezer rolls to recover with.

  • sarah1013
    Sep 3, 2015

    Love these rolls! They are a family favorite always requested for the holidays. They freeze well to have anytime. They are a heavy roll but very delicious great to go along side just a bowl of soup or a salad.

  • Cherie Hill
    Feb 2, 2015

    These are wonderful and delicious rolls. I always keep rolls and/or biscuits in my freezer. They keep well and then I have them when I need them. Yum-yum!

  • angela32
    May 10, 2014

    LOVED these rolls!

  • 3-31-64
    Nov 27, 2012

    Yummy! They have a very good flavor!

  • Sprowl
    Aug 30, 2011

    Delicious! I made 18 of these rolls, so larger then recipe called for. I put 9 of them in the freezer for another time as Debbie Johnson suggested. I baked up the other 9 in a 8 x 8 pan. Light and fluffy. Thanks for the recipe.

  • vewebber58
    Mar 31, 2011

    These were just too heavy. I'm an experienced baker of breads, kneaded the dough well, and it was a nice enough dough. They all baked together in the pan.....I think maybe I'd have preferred baking them on two cookie sheets so they weren't so welded together after baking.

  • apronlove
    May 11, 2010

    these rolls are divine! I don't know what I was expecting but it was waaayyy over the top. DEFINITELY give them a try! I have lost count of the times my family has asked me to make them!!! Thanks for such a keeper!

  • rmhoke
    Feb 23, 2007

    No comment left