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!
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.
Ingredients
I used the following ingredients for these amazing Oat Rolls: Egg, filtered water, unsalted butter, light brown sugar, Kosher salt, old-fashioned oats, bread flour and instant or bread machine yeast.
Making the Oat Rolls
To make the Oat Rolls, I start by putting the ingredients into the bread machine in the order listed, and set the machine on the dough cycle.
While the dough for the Oat Rolls 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 oat roll dough on a floured surface. I typically just use parchment paper that has been sprinkled with flour.
Before cutting the dough into pieces, I weighed it. The weight was 27.12 ounces. That divided by 12 meant that each of the pieces of dough should weigh 2.26 ounces. Yes, I’m a foodie nerd – I always weigh both the ingredients and the pieces of dough for making the rolls.
After cutting the dough into 2.26-ounce pieces, I rolled each piece into a ball, making sure to pinch any open edges.
I placed the dough balls on a rimmed baking sheet lined with reusable parchment paper. Then, I flattened the each of the balls with my floured hand. The reason that I flatten the dough is that I don’t want the Oat Rolls end up as round balls. Rather, I want them to be somewhat flattened.
One thing that I always do when I make rolls is to place an insert into the rimmed baking sheet and place another rimmed baking sheet on top. I do this to prevent the Oat Rolls from drying out during the rise. The insert that I use was a present from Susan some years ago.
I used Julia Child’s advice and turned on my electric oven for exactly 1 minute and 45 seconds. Then, I placed the oat rolls into the oven for the final rise. This took about 1 hour and 30 minutes.
Just before I baked the oat 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 transferred the Oat Rolls to a wire rack to cool.
I ended up with a dozen of the most amazing Oat Rolls. They are outstanding with just butter.
However, my favorite way to eat them is as a little sandwich with some mayonnaise and ham. Yum!
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.
- In terms of the liquid, I place the bread machine pan on my scale, zero the scale and add the egg. Then I add enough water to reach the desired combined weight. The reason for doing this is that different eggs weigh different amounts.
- I weigh the finished dough and divide that by the number of rolls that I want. In this case, the dough weighed 27.12 ounces. Since I wanted 12 roll, each of the pieces of dough needed to weigh 2.26 ounces.
- I turn my electric oven on for exactly 1 minute and 45 seconds, and place the rolls in the warm oven to rise. It doesn’t matter what temperature you set your oven for. All you’re doing here is to produce a perfect environment for the rolls 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!
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.
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Oat Rolls (Bread Machine)
Ingredients
- 1 large egg
- 1 cup filtered water or enough water to measure 10 ounces with the egg (See Tips 1 and 2)
- 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 2.66-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 and 30 minutes. (See Tips 3 and 4)
- Preheat oven to 375° F. Just before placing the rolls in the oven, spritz with warm water. Bake the rolls for 15 minutes, or until golden brown. Remove from oven and let stand until cool. Yield: 12 oat rolls. (See Tip 5)
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.
- In terms of the liquid, I place the bread machine pan on my scale, zero the scale and add the egg. Then I add enough water to reach the desired combined weight. The reason for doing this is that different eggs weigh different amounts.
- I weigh the finished dough and divide that by the number of rolls that I want. In this case, the dough weighed 27.12 ounces. Since I wanted 12 roll, each of the pieces of dough needed to weigh 2.26 ounces.
- I turn my electric oven on for exactly 1 minute and 45 seconds, and place the rolls in the warm oven to rise. It doesn't matter what temperature you set your oven for. All you're doing here is to produce a perfect environment for the rolls 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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