Quick Whole Grain Oat Rolls ~ these delicious yeasted dinner rolls can be made, from start to finish, in about an hour ~ pinky swear!
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?
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.
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 🙂
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Quick Whole Grain Oat Rolls
Ingredients
- 3 1/2 teaspoons active dry yeast, 1 1/2 packets
- 3/4 cup lukewarm water, between 105°F and 115°F
- 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
- 3 Tbsp melted butter, for brushing rolls after baking
Instructions
- 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 110°F. 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.
- Pour the warm milk and butter into the bowl with the yeast, 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°F. while the rolls rise.
- Bake rolls in preheated oven for 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.
Nutrition
Don’t forget to pin these Quick Whole Grain Oat Rolls!
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.
Yumi
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.
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…
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 🙂
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!
Just made a batch and it turned out wonderfully! Thanks for the help
Yay!
Shared this recipe in my clean eating holiday recipe roundup: http://www.simplyfitandclean.com/2013/11/19/clean-eating-recipes-holidays/
Thanks, Sarah!
I love this recipe. However, any ideas of what kind of flour I can use (gluten free) instead of the wheat?
‘Love your recipes!!
Hi Donna— I’m not an expert on gluten free bread, but I’ll check into it and get back to you asap…
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….
You can also just turn on your oven light and put covered dough in oven to proof, it works the same.
These look great. You should consider posting them to yeastspotting. Nice job! I might have to try these sometime.
Wonderful rolls! I could live on soup and bread in the winter. Pinning!
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
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!
These rolls look so good! I can just imagine the moist crumb… 🙂 Definitely sounds perfect with a bowl of thick stew!
I’m all about the moist crumb, too, Eileen.
thank you so much for posting the recipe… these really do look completely divine and just gorgeous… and so damn quick too… amazing stuff!
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.