• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Disclaimer
  • everyday recipes from simple to sophisticated
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Privacy Policy
  • Recipe Index
  • Recipe Removed
  • Subscribe
  • Web Story Carousel
  • Web Story Explorer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Halloween Treats
  • Holiday Side Dishes
  • Recipe Index
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breads

    Oat Rolls (Bread Machine)

    By Chula King · July 25, 2020 · Updated December 26, 2021 2 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Oat Rolls

    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 bread machine.

    Estimated reading time: 9 minutes

    Table of Contents

    • Ingredients
    • Making the Oat Rolls
    • Frequently Asked Questions
    • Other Amazing Bread/Roll Recipes Using A Bread Machine
    • Watch my Web Story as I Make These Rolls

    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.

    Ingredients for Oat Rolls.

    Making the Oat Rolls

    Making the dough for the oat rolls is super easy using a bread machine.

    1. First, I put the ingredients into the pan of the bread machine in the order listed. Then I set the machine on the dough cycle and walked away.
    Adding yeast to pan of bread machine.
    1. When the dough cycle finished, I transferred the cough to a floured surface.
    Dough on floured surface.
    1. Before cutting the dough into pieces, I weighed it. The weight was 27.55 ounces. I divided that by 12 to determine the weight of each of the pieces of dough. Yes, I’m a foodie nerd – I always weigh both the ingredients and the pieces of dough for making the rolls!

    I cut the dough into 12 pieces, and rolled each piece into a tight ball, making sure to pinch any open edges.

    Rolling dough into balls.
    1. I placed the dough balls on a rimmed baking sheet lined with reusable parchment paper. then, I flattened each of the balls with my floured hand.

    The reason that I flatten the dough is that I don’t want the Oat Rolls to end up as round balls. Rather, I want them to be somewhat rounded.

    Flattening the dough balls.
    1. 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 rolls from drying out during the rise. The insert that I use was a present from Susan years ago!

    I used Julia Child’s advice for the rise by turning my electric oven on for exactly 1 minute and 45 seconds. Then, I placed the rolls in the oven for the final rise.

    Insert in the rimmed baking sheet.
    1. After about an hour and 30 minutes, the rolls were puffy are ready to be baked. Just before baking them, I spritzed the rolls with some water.
    Rolls ready for oven.
    1. I popped the rolls into a preheated 375°F oven for 15 minutes. After 15 minutes, they were golden brown and perfectly cooked.
    Rolls out of oven.

    I ended up with a dozen of the most amazing Oat Rolls. They are outstanding with just butter. 

    Oat Rolls with Butter

    However, my favorite way to eat them is as a little sandwich with some mayonnaise and ham. Yum!

    Oat roll with ham.

    Frequently Asked Questions

    Why is it important to use filtered water for making bread?

    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.

    Why are the ingredients weighted?

    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!

    Explain the Julia Child approach to producing the rising environment.

    I turn my electric oven on for exactly 1 minute and 45 seconds as Julia Child recommended. Then, I 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.

    What size baking sheet is used?

    I always use a half sheet pan that measures 12.9 inches by 17.9 inches. For me, it’s the perfect size for six of these rolls, allowing for the rolls to properly rise.

    Where can the sheet pan insert be purchased?

    I used a half sheet pan extender purchased online from the Webrestaurant store.

    How do you fold a kitchen towel for the bread basket?

    Here’s a short post on how I folded the kitchen towel for the bread basket.

    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.

    Watch my Web Story as I Make These Rolls

    Oat Rolls

    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, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Amazing Oat Rolls

    Oat Rolls (Bread Machine)

    Chula King
    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!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Kneading and Rising Time 3 hours hrs
    Total Time 3 hours hrs 25 minutes mins
    Course Bread
    Cuisine American
    Servings 12 Rolls
    Calories 140 kcal

    Ingredients
      

    • 1 large egg
    • 1 cup filtered water or enough water to measure 10 ounces with the egg (See Tips 1 and 2)
    • 1 ½ Tablespoons (0.75 ounces) unsalted butter, softened
    • 1 teaspoon Kosher salt
    • ¼ 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 ½ 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)

    Notes

    1. 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.
    2. 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. 
    3. 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.
    4. 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.
    5. 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!

    Nutrition

    Calories: 140kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 17mgSodium: 203mgPotassium: 70mgFiber: 1gSugar: 4gVitamin A: 65IUCalcium: 12mgIron: 0.6mg
    Keyword Bread Machine Rolls, Oat Rolls
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More Breads

    • Sprinkling confectioners' sugar on the poffertjes.
      Poffertjes (Dutch Mini Pancakes)
    • Pecan Pie Mini-Muffins
      Pecan Pie Mini-Muffins
    • Brown and Serve Rolls with Butter.
      Brown and Serve Dinner Rolls-Bread Machine
    • Cheesy Stuffed Taco Bread
      Cheesy Stuffed Taco Bread

    Filed Under: Breads, Holiday Side Dishes

    Reader Interactions

    Comments

    1. Marie nogara says

      June 06, 2021 at 2:35 pm

      What is an insert to use when baking rolls and where available..

    2. Chula King says

      June 06, 2021 at 3:56 pm

      I use a sheet pan extender (https://www.webstaurantstore.com/mfg-tray-176119-1537-half-size-fiberglass-pan-extender-for-13-x-18-pan-2-high/883176119.html) in my half sheet pan and cover it with another sheet pan.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Oat Rolls
    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Celebrate Halloween with These Treats

    • Spooky 8-Layer Taco Dip
      Spooky 8-Layer Taco Dip
    • Pumpkin-Shaped Dinner Rolls.
      Pumpkin-Shaped Dinner Rolls
    • Creepy Southern Cornbread Skulls.
      Creepy Southern Cornbread Skulls
    • Halloween Spider Cookies
      Easy Halloween Peanut Butter Spider Cookie Recipe
    • Easy Babybel Cheese Monsters
      Easy Babybel Cheese Monsters
    • Bourbon Pecan Praline Popcorn
      Bourbon Pecan Praline Popcorn
    • Pumpkin patch cookie cups
      Pumpkin Patch Cookie Cups
    • Yummy Mummy Lemon Curd Bread
      Yummy Mummy Lemon Curd Bread

    See more Halloween Treats→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole

    See more Recipes→

    Footer

    Oat Rolls

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer