Oatmeal Dinner Rolls

5 from 1 vote

Soft, fluffy oatmeal dinner rolls made with hearty oats and simple ingredients. Perfect for family dinners or holiday meals—easy, wholesome, and delicious!

Prep Time20

Cook Time25

Rising Time1 45

Total Time2 30

Course: Bread, Side Dish

Cuisine: American

Servings: rolls

Calories: 222kcal

Author: Joy Kincaid

Equipment

Ingredients

Dough Ingredients

3/4 cup old-fashioned oats
2/3 cup boiling water
3 tablespoons salted butter melted
1/2 cup milk
1/4 cup honey
2 teaspoons instant yeast
1 - 1 3/4 cups bread flour *see note below
3/4 cups whole wheat flour
1 teaspoon salt

Egg Wash

1 large egg
1 tablespoon water
2 tablespoons oats for topping optional

Instructions

Add the oats in the bowl of a stand mixer. Pour the boiling water and butter in and give it a quick mix with a spoon. Let the oat mixture stand for 10 minutes to let the oats soak in the warm water and cool.
Attach the dough hook attachment and add the milk, honey, yeast, 1 cup bread flour, whole wheat flour, and the salt.
Turn your mixer on low speed and knead until all the flour is incorporated. If the dough is still stuck to the sides of the bowl add ¼ cup more flour until the sides of the bowl are clean. The dough will still be slightly sticky. Knead for at least 7-9 minutes total, increasing the speed slightly after the flour is incorporated.
Remove the dough momentarily to your hand or a clean surface, spray the bowl with cooking spray and return the dough to the greased bowl. Cover with plastic wrap and let double in size in a warm place, about 75-95 minutes.
Spray a 9×13 baking dish (**see note below) and set aside.
Once doubled in size, punch the risen dough down lightly and transfer dough onto a clean work surface. Do not flour the counter.
Divide dough by cutting the dough into 12 equal pieces and shaping into smooth dough balls, pinching the bottom of the rolls if there are any open gaps to create a seam.
Place the rolls, evenly spaced into the baking dish, seam-side down, and cover loosely with greased plastic wrap. Let rise until the rolls are puffy and are touching each other on the sides, about 45-60 minutes.
During the last 20 minutes of rising arrange your oven rack to the middle position and preheat the oven to 375 F.
Make the egg wash by whisking together the egg and water.
When rolls are ready to go in the oven, brush rolls with the egg wash followed immediately by sprinkling the oats on top to let it stick (topping with oats is optional).
Bake rolls for about 25-28 minutes until they are a deep golden brown. To double check that they are done, insert a thermometer. You want the rolls to reach an internal temperature of at least 195 degrees in the center of the middle roll.
Remove from the oven and let the baking dish cool on a wire cooling rack for 10 minutes. Invert the baked rolls onto the wire cooling rack and position them right-side-up. Let them cool for another 10-15 minutes before separating and enjoying.

Notes

*Note: Yeast doughs will always require different amounts of flour depending on the humidity and temperature of your home. Start with 1 ¼ and add ¼ cup at a time until the dough clears the sides of the bowl. It will still be stuck on the bottom. If you over-flour the dough, it will result in less moist rolls.

**Note: If you use a metal baking pan, the bottom of your rolls may burn. A glass baking dish is recommended.

If you use active dry yeast instead of instant, warm the milk and let the yeast bloom in it and the honey until bubbly before adding it to the oatmeal mixture. Use 2 ½ teaspoons instead of 2 teaspoons.

Make sure the oats aren’t super-hot before you put the yeast in the bowl or the heat will kill the yeast.

Yeast doughs will always require different amounts of flour depending on the humidity and temperature of your home. Start with 1 ¼ and add ¼ cup at a time until the dough clears the sides of the bowl. It will still be stuck on the bottom. If you over-flour the dough, it will result in less moist rolls.

Because this dough is heavier with whole wheat flour and oatmeal, it takes a little longer in the rises. Do not under-rise or your rolls will be very dense.

I have not tried this dinner roll recipe using quick oats but I would guess if you do, you will need slightly more flour than using old fashioned oats.

Nutrition