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
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 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!
Other Amazing Bread/Roll Recipes Using A Bread Machine
- Homemade Hamburger Buns: If you’re looking for the ultimate hamburger bun, look no further. These Homemade Hamburger Buns are not only quick and easy to make, but also light and fluffy. Topped with sesame seeds or plain, they’re beautiful to look at and perfect for any occasion.
- 10-Grain Whole Wheat Bread: 10-Grain Whole Wheat Bread has amazing texture and taste. It’s moist and full of goodness in every bite. 10-Grain Whole Wheat Bread is deliciously healthy, makes perfect toast and is a snap to make in a bread machine. It’s so good that it has earned the CJHK seal of approval!
- Waterford Blaa: When you hear Waterford, you’re likely to think of its famous crystal. However, Waterford is equally famous for its Blaa, which is a soft white bread roll with a floury exterior. It is the quintessential morning roll that locals fill with sausages, eggs, crispy bacon, or whatever else suits their fancy.
- New Orleans Po ‘Boy Rolls: New Orleans Po ‘Boy Rolls are known for their light crispy crust and fluffy interior. There are different stories as to the origin of the term Po ‘Boys, but a popular view is that it’s the Louisiana rendition of “poor boys.” Because of their fluffy interior, New Orleans Po ‘Boy Rolls are perfect for sopping up the various fillings that adorn them.
- Amish Potato Rolls: Amish Potato Rolls are the quintessential soft dinner roll. Because they stay fresh-tasting for several days, they’re the perfect make-ahead roll for your special holiday feast. Even better, they make the ultimate slider buns for leftover turkey or ham.
- Crusty French Bread: The awesome aroma of freshly baked bread by itself will inspire you make this Crusty French Bread time and time again. However, once you taste it, you’ll definitely be hooked. It only has five ingredients, and the bread machine does most of the work!
- Buttery Dinner Rolls: These soft and fluffy dinner rolls are full of buttery goodness. From start to finish, they take less than 3 hours to make, with the bread machine doing most of the work. In addition, the dough is a dream to work with. These dinner rolls are incredible on their own with a pat of butter.
- Homemade Slider Buns: Sliders are all the rage these days, and for good reason. They’re a mini sandwich and perfect for a party or pot luck. Although you can buy slider buns, the homemade variety is so much better, and is super easy to make!
- French Bread Rolls: Ever since I got my little bread machine, I’ve been experimenting and trying to perfect different breads. One success story is my french bread rolls! I make these incredible rolls at least once a week. The basis for the recipe that I use came from the King Arthur Flour site.
I hope you liked this recipe for Oat Rolls as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Oat Rolls (Bread Machine)
Ingredients
- 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
Instructions
- 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)
Chula's Expert Tips
- 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!
Leave a Reply