Easy and simple creamy buttermilk coleslaw.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 4 cups boiling water
- 2 cups rolled oats
- 1 ⅓ cups brown sugar
- 6 tablespoons vegetable oil
- 2 (.25 ounce) packages active dry yeast
- ⅔ cup lukewarm water
- 4 teaspoons salt
- 8 cups all-purpose flour, or more as needed
- 1 cup butter, softened
- 3 tablespoons honey
- ⅛ teaspoon ground cinnamon
Instructions
- Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
- Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
- Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
- Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 447 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the recipe. The rolls I ended up with are really good, but I had to adjust the recipe to make it work. I used a stand mixer. So I proofed my yeast in the bowl and added the oatmeal mixture ( which required over half an hour to cool enough to not kill the yeast ) Just reading the recipe I knew there was too much sugar for our tastes, so I reduced that to 1/2 cup for half the recipe. After adding all the flour the dough was still far too wet and I lost track of how much more I had to add. The final result was worth it, yielding 15 generous size rolls with just the right degree of sweetness.