Oatmeal Rolls, Brown Sugar And Oat Bread Recipe

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These soft, fluffy, yeast bread Oatmeal Rolls made with brown sugar and nutty rolled oats are easy to prepare and make any meal special.

A white, rectangle pan of oatmeal rolls.

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When looking for bread recipes for a special occasion or everyday meal, put these oatmeal rolls on your list. Then add to it this Easy No-Knead Bread. It's simple to make with less mess and is great for beginners at baking yeast rolls.

Another delicious addition to your list is this Cheesy Greek Bread, which is quick and easy using a ready-made loaf of French bread. You can prepare it beforehand and store it in the freezer to bake later. Yummy!

Now, back to these soft and fluffy rolls!

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Ingredients
Instructions
Substitutions
Variations
Storage
TOP TIP
FAQ
RELATED
Pairing
Oatmeal Rolls
Comments

Ingredients

I found this recipe for oatmeal dinner rolls in a Country Woman Magazine years ago. It has served our family well, especially during the holidays and whenever the need arises for a tasty, fluffy, delicious dinner roll. Something about the combination of oats and brown sugar warms the palate and the heart.

Here are the ingredients with helpful info on each one:

Old fashioned oatmeal - the rolled oats give the bread more texture than quick oats.
Butter - real butter to flavor the oat rolls and help soften them.
Active dry yeast - when it reacts with sugar and starch, it produces carbon dioxide, which leavens the bread and causes it to rise.
Water - to prepare the rolled oats, soften them in boiling water.
Warm water - activates the dry yeast.
Brown sugar - for that caramel-like taste, only brown sugar can give.
Granulated white sugar - feeds the yeast for fermentation and flavors the bread.
Salt - enhances the taste of all the ingredients, of course.
All-purpose flour - the bread's body; the flour's gluten traps the carbon dioxide produced by the yeast and sugar, causing it to rise.

Instructions

Baking oatmeal bread is as easy as 1-2-3. If you've never tried homemade bread baking before or haven't done so in a while, follow these easy steps. Your friends and family will appreciate it and think you're more awesome than you already are!

A saucepan of cooked oats poured into a large bowl.

The first step is to soften the oatmeal in boiling water with butter for a minute in a medium saucepan.

While the oat mixture cools in a large bowl, in a small bowl, allow the active dry yeast to react in warm water at 110° to 115° F for a few minutes.

A cup of yeast and water mixture poured over a bowl of dry ingredients.

Add brown sugar, white sugar, salt, and the bloomed yeast to the cooled oat mixture. Then, add the white flour a cup at a time, mixing well to make a soft dough.

Two hands handling bread dough over a floured surface.

Transfer the dough to a lightly floured surface, using enough flour to knead until it is soft but not sticky.

A fish punching oatmeal roll dough in a bowl.

Brush the sides of the bowl with oil. Place dough ball into the greased bowl, turning once, and cover it with a tea towel or plastic wrap.

Let the dough rise for ½ to 1 hour at 75° to 78° F, a little warmer than room temperature.

Punch dough until it deflates with your fist.

A hand squeezing dough into rolls over a pan of unbaked rolls.

Form it into 24 rolls, and place them in a 9x13-inch greased pan.

Cover the oatmeal rolls with a towel and let them rise a second time for a half hour or more in a warm place (75° to 78° F) until doubled.

A white, rectangle pan of unbaked oatmeal rolls with a side dish of melted butter and a pastry brush.

Brush rolls with melted butter, then sprinkle dry oats on the top of the rolls for garnish.

Bake at 350° for 20-25 minutes or until the rolls are browned.

Hint: These rolls freeze well after being removed from the oven before browning. Let them cool completely, then place them in an airtight container. When ready to serve, defrost and bake until the tops are browned.

Substitutions

You may use instant yeast for a speedier process. The instructions claim only one rising is needed for a recipe. Also, the rising time is reduced to half of regular dry yeast, and the instant yeast can be added directly to the recipe without hydrating it in water. I would still hydrate the instant yeast for this recipe and let the dough rise again for the best results. The only benefit to using the instant yeast may be the reduced rising time.
All-purpose flour can be replaced with bread flour. Bread flour has more protein, increasing the rise in the oat rolls.
Before baking, the bread may be brushed with an egg wash instead of the melted butter.

Variations

After the first rise, divide the bread dough into 2 loaves and place them in prepared bread pans; let them rise a second time and bake to yield 2 loaves of oatmeal bread.

Storage

You can store the oatmeal rolls in an airtight container for up to 5 days in a cool, dry place or freeze them for up to 3 months.

TOP TIP

Divide the dough in half, then continue dividing each dough ball into two equal pieces with a bench scraper or by hand, repeating until you have 8 little loaves. Then pinch each loaf into three equal pieces, and there you have 24 perfect dough balls. It's simple!

FAQ

Are oatmeal dinner rolls easy to make?

Baking oatmeal rolls is as easy as 1-2-3. After cooking the oatmeal, activate the yeast in warm water and mix it with the oatmeal, flour, and sugar. Then, let the dough rise, divide it into rolls, rise again, and bake.

What do oatmeal rolls taste like?

These oatmeal rolls are light and fluffy. They taste of brown sugar and the whole grain flavor of nutty oatmeal, similar to a bowl of oatmeal.

How long do you bake oat rolls?

Oatmeal rolls bake at 350° F for 20 to 30 minutes or until golden brown.

Looking for other recipes like this? Try these bread recipes: