Best Oat Rolls Recipes

HONEY-OAT PAN ROLLS

Steps:

• In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

OAT DINNER ROLLS

Steps:

• In a large saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water., Transfer to a large bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.

OAT PAN ROLLS

Steps:

• In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110°-115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter.

HONEY OAT AND WHEAT ROLLS

Steps:

• Note: You may decrease the amount of white flour and increase the wheat flour, but the bread will not rise as high.
• Add ingredients in the order suggested by the manufacturer.
• Set Cycle: Dough, Size: 2lb.
• Spray two baking sheets with non-stick cooking spray, and preheat the oven to 375F.
• When the cycle is finished, take the dough out and divide into 20 equal pieces (I use a scale).
• Roll into ropes about 8 inches long, and tie as you would a knot, press the ends together and place end-side down on the baking sheet.
• Allow to rise until doubled, about 30 minutes.
• Brush with eggs or milk; eggs give a shiny, golden hard crust, milk gives a tender golden crust, water makes a light shine and crisp golden crust.
• Or brush with honey for a sweet crust after baking.
• Bake until well-browned, about 15 minutes.

HONEY OAT PAN ROLLS

Steps:

• 1. In a large bowl, combine 1 cup all purpose flour, the whole wheat flour, oats, yeast and salt.
• 2. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120 to 130 degrees. Add to dry ingredients; beat until just moistened. Add egg and beat until well combined.
• 3. Stir in enough remaining all purpose flour to form a soft dough.
• 4. Turn on a flour surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, gurning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 5. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each piece in to a ball and place in a greased 13 x 9 inch baking pan. Cover and let rise until doubled, about 30 minutes.
• 6. Bake at 375 degrees for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to wire rack.

MAPLE-OAT DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add the coffee, oats, sugar, syrup, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a floured surface; divide into four portions. Divide each portion into six pieces; shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Brush rolls with butter. Remove from pan to a wire rack. Serve warm.

OAT CINNAMON ROLLS

Steps:

• In a large bowl, combine the oats, brown sugar and cinnamon. Stir in cranberries and butter; set aside. , On a lightly floured surface, roll the dough into a 12-in. x 10-in. rectangle. Sprinkle with oat mixture. Roll up, jelly-roll style, starting with a long side; seal seam. Cut into 9 rolls. Place rolls, cut side up, in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Brush with marmalade. Serve warm.

OAT ROLLS

Steps:

• In a small saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, pour milk over oats. Add shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugar, egg, egg yolk and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine oats and salt. Brush egg white over rolls. Sprinkle with oat mixture. Bake at 375° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks. Serve warm.