I have a "baker's" block (that's like writer's block for bakers) when it comes to making dinner rolls from scratch. I remember my grandma Saylor trying to help me, then I would go home and make a batch and honestly, if I would have tossed them outside and hit a bird, it would have killed the poor fowl! I tried just as unsuccessfully after I married Dan - all with similar results. When I use my bread machine to make bread, things go pretty well, but something happens when I try dinner rolls. Yet, here I am stuck indoors with sick kids, extremely cold weather outside, and my mental capacities are just not as alert due to lack of sleep, so I stupidly try again! Well, hallelujah and all that (imagine choirs singing right now), IT WORKED!!!!!
These rolls were devine! They did not taste as good today, but fresh out of the oven, they were a huge hit. I found this recipe on Tasty Kitchen. I typed in the ingredients on the WW site, and if you yield 21 rolls, it is 3 points per roll. Not a great point value food, but sometimes you have to enjoy the fun stuff - at least I do. I just count it and eat more veggies! I want to try adding some wheat flour next time (maybe 1/2 wheat, 1/2 white) to make it a bit healthier, but with the butter and sugar content, I think the points would stay the same. Sorry.
2/3 cups Quick Cooking Oats
1/2 cups sugar
1/4 cups butter
1/2 tsp. salt
Stir into that:
3/4 cups boiling water
Cool to 10-115 degrees
Dissolve 2 1/4 tsp. dry yeast in 1/2 cups warm water and stir into oat mixture. Add 3 1/2 cups flour and form a soft dough. Turn out onto floured surface and knead until smooth and elastic - 5 minutes or so.
Cover and let rest for 10 minutes.
Roll dough out on floured surface about 1/2" thick, then cut with a biscuit cutter (I used a glass). Place 2" apart on a greased cookie sheet. I rolled my dough into balls after I cut it and put in a muffin pan because I like round rolls, not biscuit-shaped.
Raise for about 1 hour.
Bake at 375 for 15-20 minutes and lightly brush with butter. Serve warm.