Whole Grain Oat Rolls

Yield: 9 rolls

Prep Time: 20 minutes

Cook: 2 hours 10 minutes

With these Whole Grain Oat Rolls, healthy bread doesn’t have to taste bad! Anyone can make these surprisingly light, beautiful, and tasty dinner rolls. Step-by-step video below!

Tessa's Recipe Rundown...

Taste: Slightly nutty and earthy without being overwhelming.
Texture: Surprisingly light for whole grain bread, but not quite as light as pure white bread. I actually like the little bit of texture the oat flour adds!
Ease: Super easy and I’ve even included a step-by-step video for those of you who get freaked out by homemade yeast bread.
Appearance: Beautiful! I love the contrast of the light colored oats on the browned tops.
Pros: Perfect healthy accompaniment to just about any dinner. Can also be made ahead of time.
Cons: None.
Would I make this again? Yes!

Healthy bread that actually tastes good AND is easy to make?!

As a total carboholic I would take the bread over the main course entree any day. It’s a dangerous preference. Anyone else share it? For those of us who love bread but know the importance of moderation and getting in enough whole grains, it can be a struggle to find daily balance. Most of the time whole wheat bread is horribly dense, dry, and overly flavored by the wheat. This recipe for Whole Grain Oat Rolls, however, is here to prove that healthy bread doesn’t have to taste bad!

Healthy bread that actually tastes good AND is easy to make?!

I first love these rolls because they’re beautiful. Slightly rustic but made special with the sprinkling of oats on top. Who could resist one at the dinner table? But the fact that this recipe is totally doable (promise, just watch the video below) and can be made ahead of time means they hit ALL the marks in my book!

P.S. – I love serving these rolls with a flavored butter than can stand up to the flavor profile of the nutty whole grain goodness. Since it’s currently fall my Whipped Cinnamon Pumpkin Butter is a MUST. Also, make-ahead instructions for the rolls are at the bottom of the printable recipe down below.

Healthy bread that actually tastes good AND is easy to make?!

Whole Grain Oat Rolls

000
Yield 9 rolls     adjust servings
Prep Time 20 minutes Cook Time 2 hours 10 minutes Total Time 2 hrs 30 mins

With these Whole Grain Oat Rolls, healthy bread doesn’t have to taste bad! Anyone can make these surprisingly light, beautiful, and tasty dinner rolls. Step-by-step video below!

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 3/4 cup water
  • 3 teaspoons instant yeast
  • 2 tablespoons honey, plus more for serving (if desired)
  • 1 cup (4.5 ounces) white whole wheat flour
  • 1 cup (3.2 ounces) oat flour
  • 1 1/2 cups (6.75 ounces) all-purpose flour
  • 1 teaspoon fine salt
  • 1 large egg
  • Old fashioned oats, for sprinkling

Directions

  1. In a small saucepan combine the butter, milk, and water. Set over low heat until the butter is melted. Let the mixture cool to about 110°F, or just warm to the touch. Stir in the yeast and honey.

    In the bowl of a stand mixer fitted with the dough hook (or by hand), combine the white whole wheat flour, oat flour, all-purpose flour, and salt. Add the milk mixture and stir until combined. Knead on medium low speed until the dough comes together in a smooth, elastic, and slightly sticky ball. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Avoid adding extra flour if possible, sticky is better than dense.

    Remove the dough to a well-oiled bowl, turning to coat completely in oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour.

    Turn the dough out onto a floured work surface and divide into three equal pieces. Divide each piece into three pieces, for a total of 9 rolls. Form each piece into a smooth tight ball by stretching the corners around the bottom and rolling between your palm and the counter.

    Grease an 8 by 8-inch baking dish. Place each ball of dough in the dish and cover with plastic wrap. Let rise again until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 400°F.

    Beat the egg with 1 tablespoon of water and brush over the rolls. Sprinkle with oats. Bake the rolls for about 18 to 20 minutes, or until golden. Serve with honey and butter, if desisred.

    To make ahead:

    Wrap the completely cooled rolls tightly in foil then place in an airtight container. Freeze for up to 1 month.

    To thaw:

    Let the rolls thaw at room temperature overnight before rewarming in a 300°F oven for 10 minutes.

    To make straight from the freezer:

    Loosen the foil around the rolls place directly on the oven rack of a 300°F oven. Bake for 20 minutes, or until warmed all the way through. Serve immediately before the rolls dry out from reheating.

by

Recipe Notes

White whole wheat flour works best here because you get all the nutrition of whole wheat without all the dense texture and intense wheat flavor. However, if you can’t find it, feel free to use regular whole wheat flour. You can also use active dry yeast in this recipe, just be sure to let it proof with the liquid mixture for 5 minutes.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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17 Responses to “Whole Grain Oat Rolls”

  1. #
    Mariana Sarceda — September 23, 2015 at 9:15 am

    Mmm! They look deliciously healthy! What a nice way of introducing oats to the daily menu! I think I’ll turn my kitchen into a homey bakery today!

    • #
      Tessa — September 23, 2015 at 10:35 am

      Thanks Mariana! Wonderful!

  2. #
    Rene — September 23, 2015 at 9:39 am

    Looks good but I don’t have a mixer with a dough hook. Is it necessary?

    • #
      Tessa — September 23, 2015 at 10:34 am

      Nope, as I mentioned in the video you can also knead the dough completely by hand.

  3. #
    Joane — September 23, 2015 at 10:44 am

    Can I just use whole wheat flour and all purpose flour,half and half?

  4. #
    Aldershot — September 24, 2015 at 7:34 am

    I don’t know much people like us, bread lovers. If its a tasty bread I can only that the entire day even though it’s a dangerous preference. These oat rolls look delicious, thanks for sharing the recipe.

    From your suggestions, below the recipe, have to say that the Dutch Crunch Bread Rolls look stunningly tempting.

  5. #
    Ursula — September 24, 2015 at 8:00 pm

    I LOVE bread! I pick bread over most anything. Everyday I have a nice hearty piece of bread and butter for lunch and with each bite I think “man! Is this ever good!” My family think I’m nuts. Hahaha….it’s not just me…. 🙂

    I”ll have to try this and your whole wheat English muffins. They look delish.

  6. #
    Gaby Dalkin — September 24, 2015 at 8:26 pm

    so guilty of wanting to eat all the bread as a main dish! these look so awesome, love the oats on top!!

  7. #
    Kristina — September 25, 2015 at 12:52 am

    I love bread! I could eat it 3x a day and in between also. I think this is the best food there is, in my country we have a saying: “if a bread falls on the floor, pick it up and kiss it” (it rhymes in my language). I had an oat bread a couple of weeks ago and I totally loved it – these rolls look like that bread. Have to try them!

  8. #
    Madelyn — September 30, 2015 at 11:37 am

    Hi, my dough is rising as I write. Have one question, it says we need extra honey for coating buns, when do we brush them with it? Thanks!

  9. #
    Madelyn — September 30, 2015 at 4:26 pm

    My bad, for some reason I thought it said we needed extra honey to brush the rolls. I read it correctly afterwards. They came out pretty good. Soft and tasty, great recipe, thanks!

  10. #
    Yanet — February 1, 2016 at 10:03 pm

    How many calories are on each.

  11. #
    Heidi Shirk — January 3, 2017 at 4:19 pm

    These were easy to make and tasted great. My family never knew there was oat flour in it, and while they aren’t healthy, I didn’t feel as bad eating them since it wasn’t white flour. I skipped the egg/oat topping and just ran a stick of butter over the tops after they came out of the oven. 15 minutes was my bake time at 400.

  12. #
    Papar — January 27, 2017 at 7:47 am

    Thanks for sharing the recipe

  13. #
    Bernie Vessel — April 10, 2017 at 6:58 pm

    Chef Tessa

    Thank you for being so well spoken!

  14. #
    Prinny — August 15, 2017 at 6:25 am

    Hi Tessa! Can v substitute egg with anything?My kid is allergic to egg

  15. #
    Gail — November 17, 2017 at 5:30 am

    Do you have to use the whole wheat and all purpose flour? Can you just use more oat flour? Wheat allergies.

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