These oat rolls are absolutely delicious and are easy to make, especially with a bread machine. Just pop all of the ingredients into the bread machine, and let it do most of the work!
Ingredients for the Oat Rolls:
When Susan was in culinary school, she made some amazing Oat Rolls. I was lucky enough to get the recipe. Her recipe used a stand mixer, which was a bit of a hassle. Being somewhat lazy, I quickly modified the recipe to utilize my little bread machine.
I used the following ingredients: Egg, filtered water, butter, brown sugar, salt, old-fashioned oats, bread flour, and instant or bread machine yeast.
Making the Oat Rolls:
I put the ingredients into the little bread machine in the order listed, and set the machine on the dough cycle.
While the dough was being kneaded, I watched it carefully. I added either more water or more flour to get the perfect consistency. For me, the perfect consistency is a slightly tacky dough. The reason for this is that additional flour is added when the rolls are actually shaped.
When the dough cycle finished, I placed the dough on a floured surface. I typically just use waxed paper that has been sprinkled with flour. I cut the dough into 2-ounce balls, and placed them on a baking sheet lined with parchment paper. Then, I flattened the balls with my floured hand.
I used Julia Child’s advice and turned on my electric oven for exactly 1 minute and 45 seconds. Then, I placed the rolls into the oven for the final rise. This took about 1 hour.
Just before I baked the rolls in a preheated 375° F oven, I spritzed them with warm water. I popped them into the oven for about 15 minutes, or until they were golden brown. I ended up with 12 to 13 delicious oat rolls.
These are outstanding with just butter. However, my favorite way to eat them is in little sandwiches with some mayonnaise and ham. Yum!
- 1 large egg
- 1 cup filtered water or enough water to measure 10 ounces with the egg (See Note 1)
- 1 1/2 Tablespoons (0.75 ounces) unsalted butter, softened
- 1 teaspoon Kosher salt
- 1/4 cup (1.88 ounces) light brown sugar, packed
- 1 cup (3.5 ounces) old-fashioned oats
- 2 cups plus 3 Tablespoons (11 ounces) bread flour
- 1 1/2 teaspoons instant or bread machine yeast
- Place ingredients in the pan of a bread machine in the order listed. Select the dough cycle; press start.
When the dough cycle finishes, turn the dough onto a floured surface. Scale the dough into 2-ounce balls. Place on a baking sheet lined with parchment paper. Flatten with floured hand. Allow to rise until doubled in size, about one hour. (See Note 2)
Preheat oven to 375° F. Just before placing the rolls in the oven, spritz with warm water. Bake the rolls for 15 to 20 minutes, or until golden brown. Remove from oven and let stand until cool. Yield: 12 to 13 rolls. (See Note 3)
- Always use filtered water when making bread. The reason is that the chlorine in tap water can inhibit the growth or yeast or kill the yeast.
- I turn my electric oven on for exactly 1 minute and 45 seconds, and place the rolls in the warm oven to rise.
- When I'm making bread, I always weigh the ingredients. You'd be surprised at how much variability there is in the egg, the brown sugar, and the bread flour. If you don't have a kitchen scale do yourself a favor and purchase one. This is the one that I use. They're not expensive, and will totally change the way that you bake!
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