Oatmeal dinner rolls from Cook's Illustrated Magazine, Nov/Dec 2020 (page 15)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 03, 2023

    Not the fluffy fine textured rolls but lightly dense from wheat flour with good flavors perfect for soup accompaniment. Used all honey and lightly brushed honey on top as well. Photo added.

  • dbuhler on February 10, 2023

    These were delicious! Based on a comment on their website, I did sub 2 TBS honey for 2 of the TBS of molasses. These were so soft with the perfect level of sweetness. I will definitely make these again!

  • anya_sf on November 28, 2021

    Very good! I weighed the flour (which ended up being a bit more than if I'd used cup measurements) and the dough was not too sticky.

  • Skamper on May 14, 2021

    Made this as a loaf. I added 3T of bread flour during the knead, and it was still a very wet, sticky dough. It was difficult to really form into a loaf so I did the best I could. It baked up beautifully, though, and we both really liked it.

  • MOlson on May 04, 2021

    Magazine's end material includes notes on how to make this an oatmeal loaf or oatmeal sandwich loaf

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