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Oat Rolls are one of our family favorites! They are easy to make and so delicious. Soft, tender, with oatmeal goodness that turns it into a slightly sweet, hearty bread.
(Post modified on 11/4/23.)
I love serving these rolls with a creamy dinner, such as Chicken Pot Pie, Chicken and Noodles, or Beef and Noodles. They are perfect for sopping up that wonderful gravy.
My mom often requests these rolls for family dinners when she serves ham or turkey. And because they make a lot (20 rolls) they are perfect for large gatherings and potlucks.
I will often double or triple the recipe, then wrap and freeze them for use later.
More Bread Rolls to Try
Ingredients Needed to Make Oat Rolls
(See the full recipe at the bottom of this post.)
- old-fashioned oats
- brown sugar
- butter
- salt
- boiling water
- all-purpose flour
- instant yeast
- more butter (for the tops)
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl combine the old-fashioned oats, brown sugar, butter and salt. Add boiling water and stir. Cool to 100-115 degrees.
For this recipe, it’s best to use Old-Fashioned Oat and not instant oats.
Add two cups of all-purpose flour and instant yeast to the oat mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
Punch dough down. Turn onto lightly floured surface. Using a bench knife, divide dough into 20 equal-sized pieces. Form into round rolls by gently stretching each piece under to form a smooth top. Then pinch bottom together to seal.
Place formed balls in a greased 13 x 9 inch baking pan. Cover and let rise until doubled, about 30 minutes.
Bake in preheated 350 degree oven for 30-35 minutes until golden brown. Smooth butter over warm rolls. This recipe will make 20 large rolls.
A Few Tips on Making These Rolls
When making these rolls, be sure to allow plenty of time, not only for rising, but also for cooling after the first step, when you mix boiling water into the oat mixture. This will usually take a good 30 minutes to cool to the appropriate temperature. But it’s a necessary step in preparing the oats.
After the dough has gone through its first rise, it’s time to form the rolls. Divide the dough into 20 equal pieces. I like to use a bench knife for this. Some people use a scale to weigh the rolls. Go ahead and do that if you want.
Weigh Oat Rolls with a Scale or Use Your Eye
I determine the size of the rolls by eye and by the weight and feel in my hand. Using a bench knife, I divide the dough in half. And then with each half, I’ll pat it into a circle and cut it into sections like a pie until I have ten pieces in each circle. If some of the pieces feel smaller than others, I’ll pinch off a bit from one to give to another.
When I decide they are close to equal, I begin forming the pieces into little balls, gently stretching the dough down and under to form a smooth top, then pinching the bottom to seal.
Once formed, place the rolls in a greased pan. I bake these rolls in an oblong cake pan so that the dough rises up rather than out. Then just tear off the rolls when you’re ready to serve them.
If you’d prefer to make individual rolls that do not touch, you may use a baking sheet lined with a silicone mat. This application will produce a rounded, flattened roll.
Butter Makes Everything Better
No matter which method you bake your rolls, once they are done, rub butter over the tops to give them a shiny, buttery top. I use a stick of butter that has the cover removed on one end and rub it over the tops of the rolls.
Believe me, these rolls as so delicious. They are so yummy! So very good! I hope you will enjoy making and eating these Oat Rolls as much as we do!
See more Bread Recipes Here. Browse Thanksgiving Dinner Ideas Here. View Yeast Bread Recipes Here.
Oat Rolls
Ingredients
- 2 cups old-fashioned oats
- 3/4 cup brown sugar
- 1/4 cup butter
- 1 tablespoon salt
- 3 cups boiling water
- 5 1/2 - 6 cups all-purpose flour
- 2 tablespoons instant yeast
- 1 tablespoon Butter for topping
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- In a large mixing bowl combine old-fashioned oats, brown sugar, butter and salt. Add boiling water and stir. Cool to 100-115 degrees.
- Add two cups of all-purpose flour and instant yeast to the oat mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
- Punch dough down. Turn onto lightly floured surface. Using a bench knife, divide dough into 20 equal-sized pieces. Form into round rolls by gently stretching each piece under to form a smooth top. Then pinch bottom together to seal.
- Place formed balls in a greased 13 x 9 inch baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees.
- Bake in preheated oven for 30-35 minutes until golden brown. Smooth butter over warm rolls. Serves 20.
Notes
