Old Fashioned Oatmeal Bread
2 cups water
2 Tablespoons oil
2 Tablespoons molasses
1 teaspoon salt
1 package dry yeast
3 Tablespoons flour
4 teaspoons regular oats, uncooked
2/3 cup regular oats, uncooked
6 cups flour, divided
1/2 cup warm water
Combine first 3 ingredients in a medium saucepan. Place over medium heat, and cook
until mixture comes to a boil. Stir well. Remove from heat and cool to room temperature.
Dissolve yeast in warm water in a large bowl. Let stand 5 minutes. Stir in oil, molasses,
and cooled oatmeal mixture. Add 3 cups flour. Beat by hand or at medium speed with
an electric mixer until well blended. Gradually stir in enough of the remaining 3 cups flour
to make a soft dough. Sprinkle 3 tablespoons flour evenly over work surface. Turn dough
out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place
in a large bowl coated with a nonstick spray or lightly oiled. Turn to coat the top of the
dough ball. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour
or until doubled in bulk.
(continues on back)
Oatmeal Dinner Rolls
1 package dry yeast
1/3 cup warm (105°-110°) water
1 cup quick-cooking oats
1 cup milk
1 cup water
3 Tablespoons melted shortening
1 Teaspoon salt
1/3 cup packed brown sugar
4 1/2 cups sifted flour
Dissolve yeast in 1/3 cup warm water. Combine milk and 1 cup water in saucepan.
Bring just to the boiling point. Pour over oats in bowl. Cool to lukewarm. Stir in
shortening, salt and brown sugar. Add yeast and mix well. Stir in flour. Knead on
lightly floured surface until smooth and elastic. Place in greased bowl, turning to
grease surface. Let rise, covered, until doubled in bulk. Shape into desired rolls.
Place on baking sheet. Let rise until doubled in bulk. Bake at 350° for 15 minutes
or until lightly browned.
Punch dough down, and divide in half. Roll each portion to a 15 x 8 1/2 inch rectangle.
Roll up dough, starting at short side, pressing firmly to eliminate air pockets. Pinch
ends to seal. Place dough, seam side down, in two 8 1/2 x 4 1/2 x 3 inch loaf pans,
sprayed with nonstick spray, or lightly oiled. Brush loaves lightly with water, and
sprinkle each loaf with 2 teaspoons oats.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in
bulk. Bake at 375° for 25 minutes or until loaves sound hollow when tapped. Cover
loaves with aluminum foil the last 10 minutes of baking to prevent over-browning,
if necessary. Remove from pans, and let cool on wire racks.
Nutrition Facts
Servings Per Recipe 34
Amount Per Serving
Calories 91
11% of total calories from fat
Total Fat 1g
Sodium 63mg
*Vitamin A 0% *Vitamin C 0% *Calcium 1% *Iron 6%
THE UNIVERSITY OF GEORGIA AND FT. VALLEY STATE UNIVERSITY, THE U.S. DEPARTMENT OF AGRICULTURE
AND COUNTIES OF THE STATE COOPERATING. The Cooperative Extension Service offers educational programs,
assistance and materials to all people without regard to race, color, national origin, age, sex or disability.
AN EQUAL OPPORTUNITY EMPLOYER/AFFIRMATIVE ACTION ORGANIZATION.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and
Environmental Sciences and the U.S. Department of Agriculture cooperating.
Gale A. Buchanan, Dean and Director
Released by Gail M. Hanula, MS, RD, LD, Family Nutrition Program Specialist
November 2002
Publication Number: FDNS-NE 753
Nutrition Facts
using skim milk
Servings Per Recipe 36
Amount Per Serving
Calories 81
Total Fat 1g
*Vitamin A 0%
*Calcium 1%
15% of total calories from fat
Sodium 64mg
*Vitamin C 0%
*Iron 5%
THE UNIVERSITY OF GEORGIA AND FT. VALLEY STATE UNIVERSITY, THE U.S. DEPARTMENT OF AGRICULTURE
AND COUNTIES OF THE STATE COOPERATING. The Cooperative Extension Service offers educational programs,
assistance and materials to all people without regard to race, color, national origin, age, sex or disability.
AN EQUAL OPPORTUNITY EMPLOYER/AFFIRMATIVE ACTION ORGANIZATION.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of Agricultural and
Environmental Sciences and the U.S. Department of Agriculture cooperating.
Gale A. Buchanan, Dean and Director
Released by Gail M. Hanula, MS, RD, LD, Family Nutrition Program Specialist
November 2002
Publication Number: FDNS-NE 753