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A silver bowl filled with oatmeal dinner rolls, surrounded by decorative items.

Homemade Soft and Fluffy Oatmeal Dinner Rolls

5 from 3 votes
Delicious bread rolls that are great to serve on the side to dinner, soups and even as sandwich rolls. These oatmeal dinner rolls us porridge oats and two types of flour, making them filling and full of flavours. You can even freeze them for later use!
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Course: Appetizer, Bread, Side Dish
Cuisine: British
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12 Rolls
Calories: 203kcal
Author: Rebecca Foxley

Ingredients
  

  • 350 g Strong White Bread Flour
  • 100 g Strong Wholemeal Bread Flour
  • 150 g Porridge Oats, plus extra for sprinkling
  • 12 g Easybake Yeast
  • 10 g Fine Sea Salt
  • 5 g Honey
  • 30 g Unsalted Butter, Melted
  • 350 ml Lukewarm Water
  • 50 ml Milk, For brushing.

Instructions

  • In a large mixing bowl, combine the strong white bread flour, strong wholemeal bread flour, and porridge oats.
  • Add the yeast and fine sea salt to separate sides of the bowl. Make a well in the centre of the dry ingredients.
  • In a separate small bowl, mix 3/4 of the lukewarm water with the honey until dissolved. Pour this mixture into the well of the dry ingredients.
  • Add the melted unsalted butter to the mixture.
  • Stir everything together until a dough forms, gradually adding the rest of the water as needed. The dough should be soft but not sticky. If it becomes too sticky, add a little more flour as needed.
  • Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
  • Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or clingfilm (plastic wrap), and let it rise in a warm place for about 1 hour, or until doubled in size.
  • Preheat your oven to 220°C (425°F). Lightly grease a baking tray or line it with parchment paper.
  • Once the dough has risen, punch it down and divide it into 12 equal pieces, each weighing between 70g-80g. Shape each piece into a ball and place them onto the prepared baking tray. Using a pastry brush, brush the tops with a little milk and sprinkle some extra oats on top.
  • Place the tins inside large plastic bags or cover with a damp cloth and let them rise for another 30 minutes, or until they have puffed up.
  • Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  • Remove the rolls from the oven and let them cool on a wire rack before serving.

Recipe Notes

For 'Prep Ahead Tips,' 'Smart Shortcuts,' and 'Mastering This Recipe' guidance, visit the full recipe post!
    • Use a mix of strong white and wholemeal bread flours for the best texture, too much wholemeal flour will make the rolls dense. 
    • Ensure the dough is soft but not sticky; adjust with flour or water as needed.
Substitutions:
    • Use active dry yeast if Easybake yeast is unavailable (be sure to activate it first though)
    • You can replace unsalted butter with olive oil. 
Storage:
  •  Room Temperature: Store the rolls in an airtight container at room temperature for 2-3 days. 
  • Freezer: Freeze rolls for up to 3 months, wrapped tightly.
     

Nutrition Estimate

Calories: 203kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 326mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 1mg