Quick Whole Grain Oat Rolls

Quick Whole Grain Oat Rolls on a cooling rack

Quick Whole Grain Oat Rolls ~ these delicious yeasted dinner rolls can be made, from start to finish, in about an hour ~ pinky swear!

Brushing melted butter on Quick Whole Grain Oat Rolls

It was about 4 o’clock the other day, my BEEF BARLEY SOUP was bubbling away on the stove, and I was just starting to wonder what else we should have with our soup for dinner. For some reason I was coming up blank, so I did what I always do when I come up blank—I Google-d the question. And lo and behold there were several answers to my query “What to serve with beef barley soup”.

Never mind that the answer was a resounding ‘crusty bread and a salad’. Well, I could have come up with that myself. But it got me thinking…should I make a mad dash to the store to pick up a loaf?

Quick Whole Grain Oat Rolls on a cooling rack

And then I had a much better idea. I remembered seeing these rolls on Debby’s site, A Feast for the Eyes, and I remembered that she claimed that they were made from start to finish in about an hour. I know, sounds more like a Lens Crafter’s commercial than a good dinner roll. But somehow I trusted Debby and I’m glad I did. We had fluffy dinner rolls with our soup last night and they were just as fast as Debby promised.

Quick Whole Grain Oat Rolls on a cooling rack with napkin

I played a little bit with the recipe because I was going for a little more whole grain presence. Mine were fluffy, chewy, hearty and lovely. I will be playing with this recipe for a while forward, trying out different flours. Oat flour is one of my favorite flours to bake with, and I added a whole cup to this recipe. Did you know it’s super easy to make your own oat flour? All you need are oats and a food processor or a high speed blender!

I used my stand mixer with its dough hook to do the work. You can of course do these by hand.

The trick with so many yeast breads is finding the perfect warm spot in your house where the yeast can hang out and do its thing. For the first rise Debby suggests that you can actually use your oven—set it at its lowest setting for a minute or two, then shut it off. It will remain warm and cozy, just make sure it isn’t too hot. If you can find a spot that’s between 80 and 90 degrees F, that’s ideal.

I know a lot of you have your own favorite dinner rolls, and I’d love to hear about them—feel free to link to them in the comments. This could become habit forming πŸ™‚

Biting into a Quick Whole Grain Oat Roll

* ~~~adapted from A Feast for the Eyes

3.4 from 51 votes

Quick Whole Grain Oat Rolls

Quick Whole Grain Oat Rolls ~ these delicious yeasted dinner rolls can be made, from start to finish, in about an hour ~ pinky swear!
Course bread
Cuisine American
Total Time 1 hour
Yield 9 rolls
Author Sue Moran


  • 1 1/2 packets (3 1/2 tsp dry active yeast)
  • 3/4 cup lukewarm water, between 105F and 115F
  • 1/8 cup sugar
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 cup all purpose flour
  • 1 tsp salt
  • 2 Tbsp butter
  • 1/2 cup milk
  • more melted butter for brushing after baking


  • In the bowl of a stand mixer fitted with a dough hook, put the water, sugar and yeast. Stir to combine and let sit for 10 minutes until foamy.
  • Meanwhile, mix the flours and salt together and set aside.
  • Melt the butter, then add the milk and heat gently to about 110F. You can do this in a saucepan or in the microwave, but use a digital thermometer to be accurate. If it gets too hot, let it cool to the correct temperature.
  • When cooled, pour the warm milk and butter into the bowl with the yeast, and then add about 2 1/2 cups of the flour. Turn on the mixer and mix for about a minute. While the mixer is going, gradually add in enough of the rest of the flour to form a soft dough--- it will start to come away from the side of the bowl. Let the mixer knead the dough on low for about 2 more minutes. It will be elastic and a little sticky.
  • Take the dough a put it in an oiled bowl, turning the dough to completely coat with oil. Cover with a clean kitchen towel and set in a warm place to rise, about 20-25 minutes.
  • Turn out the dough onto a floured surface and divide into thirds, then divide the thirds into three parts, for a total of 9 rolls.
  • Take each piece of dough and form a ball in your hand, stretching corners around to the back and giving them a twist. The top should be domed and rounded. Set each roll in a buttered square baking dish. Cover the dish with a towel and set in a warm place to rise, about 20-25 minutes.
  • Preheat the oven to 400 while the rolls rise. Bake for about 18-20 minutes until golden.
  • Remove from the pan and set on a rack. Brush with melted butter immediately, and sprinkle on a few oats for garnish if you like.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Β Don’t forget to pin these Quick Whole Grain Oat Rolls!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 27, 2020 at 9:54 pm

    This is an easy and healthy and tasty bread. I did it today and love it very much. Thank you!

  • Reply
    May 9, 2020 at 4:03 am

    My batch stared out great but they came out smelling all yeasty and tasted off, I may have left them out to rise for too long. We live in the tropics and as the recipe has milk maybe that’s what did me in!

  • Reply
    March 24, 2020 at 2:48 pm

    I had to make some modifications, but they were still fantastic! Used unsweetened almond milk, subbed out the butter for more almond milk, and subbed out the all-purpose flour for whole wheat pastry flour. Even with all of that, they are light, fluffy and delicious! Thanks for sharing!!

    • Reply
      March 24, 2020 at 2:57 pm

      We’ve all got to make substitutions these days πŸ˜‰ Thanks for the feedback Jenn!

  • Reply
    October 15, 2019 at 10:24 am

    I made these a while back and my family loved them so much that I am making them again tonight to go with my homemade minestrone!

    • Reply
      October 15, 2019 at 10:25 am

      Thanks Kay, I’m glad you liked them, the minestrone sounds like the perfect thing to go with them πŸ™‚

  • Reply
    May 24, 2019 at 11:59 am

    Hi Sue,
    I wanted to find out if I could also mix Barley flour?
    I was looking for a recipe to make Oat & Barley Rolls, and encountered yours…
    Also, wanted to add chopped walnuts and dried unsweetened cranberries…
    I’m looking for ward to hearing from you soon as I wanted to make them tomorrow! LOL
    Thank you.

    • Reply
      May 24, 2019 at 12:19 pm

      Barley flour should work easily with this recipe Yumi, and it sounds wonderful. The add ins shouldn’t be a problem either, please let us know how it goes.

      • Reply
        May 28, 2019 at 11:21 am

        Hi Sue,
        Thank you very much for your reply.
        OK, so HOW would you substitute? What will be the ratios for Whole Wheat flour, Oat flour & Barley flour?
        And I want to make sure they will be fluffy & soft…

  • Reply
    January 5, 2015 at 10:38 am

    I love making bread! I usually use fresh yeast (as this is easier available here in Austria). How much fresh yeast would I need if I want to substitute 1 1/2 packets you use? Thanks a lot for your great recipes πŸ™‚

    • Reply
      January 5, 2015 at 11:28 am

      I think you would need 5 tsp, or about 14 grams, of fresh yeast to equal the one packet (2 1/2 tsp) of dry yeast I used, Birthe. Good luck!

      • Reply
        January 8, 2015 at 11:57 am

        Just made a batch and it turned out wonderfully! Thanks for the help

        • Reply
          January 8, 2015 at 4:34 pm


  • Reply
    Sarah McMullin
    November 18, 2013 at 5:56 pm

    Shared this recipe in my clean eating holiday recipe roundup: http://www.simplyfitandclean.com/2013/11/19/clean-eating-recipes-holidays/

    • Reply
      November 18, 2013 at 5:59 pm

      Thanks, Sarah!

  • Reply
    Donna K.
    October 24, 2013 at 9:55 am

    I love this recipe. However, any ideas of what kind of flour I can use (gluten free) instead of the wheat?

    ‘Love your recipes!!

    • Reply
      October 24, 2013 at 10:28 am

      Hi Donna— I’m not an expert on gluten free bread, but I’ll check into it and get back to you asap…

  • Reply
    February 18, 2013 at 5:16 am

    Those look delish! My trick for finding the perfect spot for the dough to rise is to take a small (1 quart) saucepan filled with water and bring to a boil. Then place the saucepan and the bowl of dough in the oven to rise. This creates a warm moist environment for the yeast to work its magic. It works every time….

    • Reply
      September 18, 2018 at 9:03 am

      You can also just turn on your oven light and put covered dough in oven to proof, it works the same.

  • Reply
    Sulpicia (III)
    January 21, 2013 at 5:40 am

    These look great. You should consider posting them to yeastspotting. Nice job! I might have to try these sometime.

  • Reply
    SavoringTime in the Kitchen
    January 18, 2013 at 11:54 pm

    Wonderful rolls! I could live on soup and bread in the winter. Pinning!

  • Reply
    Magnolia Verandah
    January 17, 2013 at 10:44 pm

    These look perfect – I intend to serve mini lamb burgers as one of the courses to guests on Australia Day 26 Jan these would be perfect. Will trial this weekend. Thanks

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:54 pm

      These would be great as buns, I didn’t think of that. I’ve never made buns, I guess you would just form flatter, wider rounds and put them in a larger pan? The mere mention of those lamb burgers has got me day-dreaming!

  • Reply
    January 17, 2013 at 9:00 pm

    These rolls look so good! I can just imagine the moist crumb… πŸ™‚ Definitely sounds perfect with a bowl of thick stew!

  • Reply
    belleau kitchen
    January 17, 2013 at 7:10 pm

    thank you so much for posting the recipe… these really do look completely divine and just gorgeous… and so damn quick too… amazing stuff!

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:48 pm

      Thanks, Dom. I don’t suppose they’d work with your New Year healthy eating regime, but I’m experimenting with eating a couple and freezing the rest.

  • Reply
    Debby Foodiewife
    January 18, 2013 at 2:23 am

    When you posted a teaser about these rolls, I wondered where you got the recipe. Thanks so much for the shout! I love that you used oat flour, and then added oats on the outside. Very clever! It’s amazing that you can have rolls in an hour, isn’t it? I made these a week ago, when I made some homemade soup. You did a great job.

  • Reply
    Joy Bee
    January 17, 2013 at 5:18 pm

    Those look great. I am always looking for good whole wheat rolls and breads.

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:41 pm

      I’m really excited about seeing how far I can take them in the whole grain direction. My favorite bread is pumpernickel, so I’m going to give that a try.

  • Reply
    Mary Younkin
    January 17, 2013 at 11:28 pm

    These are gorgeous rolls and they look absolutely perfect inside too. A bread in truly under an hour? I’m going to play with this recipe soon. Thanks, Sue!

  • Reply
    From Beyond My Kitchen Window
    January 17, 2013 at 9:59 pm

    Dinner rolls are a real treat in my house. I do like the idea of all the whole grain flours. They really do look fabulous.

  • Reply
    January 17, 2013 at 9:19 pm

    Awesome! I just saw the kitchn feature a “no-time” bread that can be made in under an hour. Sounds like a great thing to know for when someone wants homemade bread, fast (always happens). Yours look so great, love the different flours.

  • Reply
    January 17, 2013 at 8:05 pm

    I was excited to come across this recipe until I read it. Ingredients call for equal parts of flour, 3 cups, and then the instructions says to add 3 1/2 cups to the yeast mixture and gradually add in the rest. Someone didn’t proofread and I guess it is an experimental recipe.

    • Reply
      January 17, 2013 at 10:02 pm

      Bread making has liquid to flour variables dependent on choices made in either ingredient. Humidity also makes exact measurements impossible as well.
      It isn’t a “proof reading” issue… it’s par of the course.
      Try the recipe with the minimal measurement and add additional flour as “kneaded”

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:33 pm

      Thanks Kate, but I did make a typo, I meant to say 2 1/2 cups, and I’ve fixed it. πŸ™‚

  • Reply
    Averie @ Averie Cooks
    January 17, 2013 at 7:08 pm

    I love these! I made honey/oatmeal dinner rolls a few months ago and threw some raisins in there, too. They were really full of texture and good, but they weren’t 1 hour. Standard 3-4 hour yeasted bread type recipe.

    I am just blown away, Sue, that these are wheat, with oats, and you made them in an hour! The trickiest things to get to rise, and you did it…in an hour. And buttery. I want one! Pinning!

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:46 pm

      The rise is tricky, at least in my experience. It really depends on your house and where you live. I set my rolls on top of the furnace for the second rise…worked like a charm!

  • Reply
    La Table De Nana
    January 17, 2013 at 5:30 pm

    Thank you..less than an hour sounds nice..and they look good..big bread fans here..soft breads:)

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:44 pm

      You know, I’m a soft bread kind of girl, myself. Sometimes those crusty loaves can get so hard you need a hatchet to break into them!

  • Reply
    Tricia @ saving room for dessert
    January 17, 2013 at 4:48 pm

    You’ve made me very happy Sue πŸ™‚ These are wonderful and in only an hour? I am sold. Love the photo with the pool of butter between the rolls – on my … I am drooling.

  • Reply
    Inside a British Mum's Kitchen
    January 17, 2013 at 4:43 pm

    Oh those look beautiful! I’m hopeless with yeast but perhaps these rolls are good to start practicing with!
    mary x

    • Reply
      Sue/the view from great island
      January 18, 2013 at 5:37 pm

      This would be a great one to start with, Mary. It has an extra amount of yeast in the recipe to give it a foolproof boost, and I guess that’s part of why they can be made is such a short time.

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