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Oat Sourdough Rolls recipe

Oat Sourdough Rolls recipe

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  • Recipes
  • Dish type
  • Bread
  • Yeast bread
  • Sourdough bread

Oats give these rolls a distinct and gorgeous texture. Use your own starter, or a recipe from this site.

104 people made this

IngredientsServes: 24

  • 225ml sourdough starter
  • 120ml warm water
  • 3 tablespoons honey
  • 1 tablespoon treacle
  • 1 egg, lightly beaten
  • 110g margarine
  • 40g rolled oats
  • 375g plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons dried active baking yeast

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Place ingredients in bread machine in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.
  2. When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls. Cover with a towel and let rolls rise until doubled, about 1 hour.
  3. Preheat oven to 200 C / Gas 6. Lightly grease a large baking tray.
  4. Arrange the rolls on the prepared baking tray, and bake 10 to 12 minutes in the preheated oven, until lightly browned.

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Reviews & ratingsAverage global rating:(134)

Reviews in English (115)

by mamabear

Very nice! If you have an active starter, you do not need the yeast, just plan on a longer rising time. Also leave out the soda for a more pronounced sourdough taste. To use rolled oats, soak them in the warm water for 15 minutes before continuing with the rest of the recipe. I made them by hand.Beautiful! Yummy!The changes I made:Rolled oats,No yeast,No soda,EVOO instead of margerine (used only 1/4 cup)-09 Jul 2008


My family and I really liked this recipe. I made half of it into rolls, and the rest into a loaf of bread. Making 12 rolls out of half of the dough made very small rolls. I would make larger rolls in future. The loaf was wonderful. Tasty and healthful. Mine had a dark but not too crisp crust, the inside was a nice even and soft texture. This will be my standard bread from now on.-13 Jun 2006


I'm so glad I found this recipe--the rolls are amazing. I used rolled oats that add a nice crunch to the crust, and I used all honey and butter. The sweetness and the slight tang of sourdough and the texture--wow, they are outstanding!-18 Feb 2007

Honey oat sourdough bread rolls (no knead)

With Thanksgiving right around the corner, I’ve got bread rolls on my mind. Sure, the star of the show is the turkey – but a good bread roll is the vehicle that allows you to shovel all the turkey, cranberry sauce, and mashed potato into your mouth.

And thus, a good bread roll must strike a fine balance. It must be sturdy, yet soft – full bodied, but fluffy. It must be flavorful enough to stand alone, but not so overpowering that it can’t act as accompaniment to all the other dishes in play.

These honey oat sourdough rolls tick all the boxes. They’re sweetened with honey and filled with a oatmeal cinnamon swirl. The oats are cooked to add extra flavor and moistness and boy do they do amazing things for this bread. I mean, what could be cozier than putting carbs INSIDE more carbs? Nothing (except maybe a cat lying on your feet under a blanket. That’s pretty cozy too).

And unlike more traditional rolls, these bread boys are CRUSTY. Because something about that honey-sourdough combo creates the most amazing, fragrant, chewy crust. My first time testing this recipe, I found myself peeling off the crust and eating it by itself.

I love eating these rolls just by themselves. I also love them slathered with butter and honey. They’re strangely good with avocado as well. Now that I’m done espousing the benefits of these rolls, let’s dive in and learn how to make them.

Benefits Of Sourdough

As I previously mentioned, sourdough is the process of fermenting grains, allowing the natural yeasts to raise the bread and break down the naturally occurring phytic acid in the grains.

This phytic acid breakdown increases some nutrients, like folate, and also makes other nutrients more bio-available.

Fermenting grains also helps increase the digestibility and can even lower the amount of gluten present (source).

Some people that have gluten sensitivities (not celiac disease) may be able to tolerate long-fermented (24 hours) wheat products.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

How to Make Sourdough Rolls

You’ll start with a fluffy, doubled in size sourdough starter. I have an easy sourdough starter tutorial if needed. I like to feed my starter the day before I plan to make the rolls and store it in the refrigerator. That way the starter rises slowly and I’m less likely to miss its peak. Also, refrigerator storage offers a longer window of peak time to mix the rolls. In summary here’s how to make these fluffy sourdough bread rolls (see recipe card below for full recipe):

  • First, mix the sourdough starter, water, olive oil, flours and salt. Rest at room temperature for 45 minutes.
  • Second, fold in the inclusions if using – roasted garlic, herbs and/or cheese. Now, at this point you can optionally divide the dough in half and make half the recipe with your favorite herbs and/or garlic, and make the over half plain – for those picky eaters! Rest for 30 minutes. Fold the dough at least one more time, twice if you can, resting 30 minutes in between.
  • Third, bulk ferment for at room temperature for about 12-14 hours or until the dough doubles in size.
  • Fourth, divide the dough into 12 pieces, shape and pan.
  • Next, proof the dough and preheat the oven. Proofing can be done at room temperature for 50-75 minutes, or in the fridge for 8-12 hours, depending on your schedule.
  • Last, bake!

For a shiny golden finish, just before baking, brush the rolls with egg wash or, omit the egg wash and bush the rolls with butter just as they come out of the oven (mmm melty goodness!).

Maple Oat Sourdough Dinner Rolls

Since now being able to grind our own flour with the fantastic Wondermill, I’ve become hooked on adding oat flour to much of our baking. I love the flavor that it lends! Oats have a natural sweetness that I think combines so nicely with wheat and other grains. I recently came up with a dinner roll recipe that uses a generous amount of oat flour, and my whole family simply loves these rolls!

Like most of the baked items I make, these rolls are naturally leavened with sourdough starter. You can easily make your own starter at home, though it may take more than one try, or you can purchase one if you’d rather get one going without any mishaps. You can get more information on beginning a sourdough starter here.

These dinner rolls are enriched with butter, eggs, milk, and maple syrup, giving them a wonderful velvety texture and a mildly sweet and maple flavor. Because of the extra additions, the rising time may be longer than with a standard sourdough dough, but the wait is worth it! At least we think so.

One thing worth mentioning: I use eggs fresh from the backyard of our friends, and I’m therefore not overly concerned about the raw eggs being in the dough for a day or so before baking. However, if leaving the dough out at room temperature for rising concerns you, or if you are using supermarket eggs, you can absolutely allow the dough to rise in the refrigerator. It will take a day or so longer, but you can speed up the final rise by putting the rolls into a warmed oven for a few hours.

Best Ever Sourdough Oatmeal Bread

One of the easiest, and most gratifying, urban homesteading projects is making sourdough bread. Sourdough bread has much more flavor than a regular straight bread. For some, the extra flavor, or sourness, is an acquired taste. For others, it sings on our tongue and makes straight dough breads sad in comparison.

Originally published: 2/19/13

Updated: 5/9/18

Many years ago I taught an Art and Science of Baking class. Most of my students were high school sophomores. I’ll never forget the first time we made sourdough bread from scratch. The whole school was filled with the smell of freshly baked bread, but the students wouldn’t eat a crumb of it. Nurturing the starter had been gross and they were sure the bread was disgusting. Ahh, the wisdom – or lack thereof – of youth. We teachers had a different definition of disgusting, and we were happy to be the official taste-testers. The bread disappeared in short order and I can only hope that my former students now shake their heads when considering their youthful sourdough folly.

It’s difficult to find a true sourdough oatmeal bread recipe. Most oatmeal bread recipes are for either straight dough (using dried yeast) or for recipes that use a combination of sourdough starter and yeast. So I ended up creating my own recipe. And it is a winner! Sorry – I try to be humble but this bread was so good that I ended up making two large loaves in one week. I’d like to say that the whole family was over but that would be a lie. My husband and I ate both loaves ourselves. It really is that good. So I can’t tell you how long this bread lasts before it dries out or gets moldy because it didn’t hang around that long in my house. I bet it won’t in yours either.

Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It’s a bit lighter than many sourdoughs, with a softer texture.

This is an easy recipe, but a few notes before you begin

I highly recommend weighing the ingredients if you have a digital scale. If you don&rsquot, I&rsquove included volume measurements as well.

My starter is a thick, pourable liquid the consistency of pancake batter. If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed.

Bread flour is important to get the a crusty, chewy texture. If you are using all purpose flour, the texture won&rsquot be quite the same, and you&rsquoll need to use a little more flour.

If you are used to baking artisan sourdough, the dough will probably seem very dry to you. Since we are forming it into rolls, it needs to keep its shape. So the texture is more like a traditional bread dough.

It only took me a million different tries to get this recipe right. I really hope you like them.

Frequently Asked Questions

These rolls keep for 3-4 days at room temperature, stored in a sealed bag or container. But they are best eaten the day they were baked!

There are a few ways to freeze Brazilian rolls. You can freeze the dough after the second shaping, before rising (up to 2 months), or after baked (up to 4-5 months).

If frozen raw, thaw overnight in the fridge. Then let it rise at room temperature before baking.

If freezing the baked bread, I would bake it until done but not quite golden yet. That way you can reheat it in the oven and get that beautiful color without risking burning it.

Flour Selection and Tangzhong

This recipe will work well with any standard all-purpose flour and higher protein bread flour (King Arthur will work well for both). The added bread flour brings some extra protein and strength to the mix to help these rolls rise a little higher and have a little more structure. In testing, these rolls were even more soft and tender without the bread flour, but I found the added high protein flour helps keep them sturdy when used for dipping.

This recipe uses a pre-cooked flour mix-in, tangzhong, to bring extra tenderness to these dinner rolls. These rolls are similar to Japanese milk bread rolls (also called Hokkaido milk rolls), which also use a roux. It's straightforward and only takes a few minutes at the start of the process: add the called for flour and milk to a saucepan and warm over medium heat until the mixture thickens. Then, add the cooled roux into your mix as you would any other ingredient. See my guide to the Tangzhong technique for a more in-depth discussion.

A Few Recipe Notes

  • Looking for a starter? Check out how to make a sourdough starter!
  • This maple oat sourdough sandwich bread calls for whole wheat bread flour which can be challenging to find. If unavailable, use regular whole wheat flour. The difference is subtle but whole wheat bread flour yields a little bit stretchier dough, and is easier to work with.
  • Shaping a sandwich loaf seems more challenging than shaping a boule, but this dough is pretty forgiving. With practice, it’ll become easier.
  • The whole rolled oats are a nice surprise in this dough. They soften as the dough ferments, so they’re barely noticeable yet they add a lovely, earthy flavor and whole grain nourishment.
  • Freezer friendly? Yes please! Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. If using for toast, toast directly from freezer to oven.

Looking for more sourdough recipes to challenge your bread baking prowess? Check out my Seeded Multigrain Sourdough Bread or try Everyday Sourdough for beginning sourdough makers.


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