Quick Whole Grain Oat Rolls
User Reviews
3.5
Quick Whole Grain Oat Rolls
Description
This roll recipe combines active dry yeast with lukewarm water and sugar to activate fermentation, creating a light and elastic dough. The flour blend includes whole wheat flour for nuttiness, oat flour for moisture, and all-purpose flour for structure, while salt balances the flavor. Melted butter and warm milk enrich the dough, resulting in a tender crumb.
The dough is kneaded in a mixer for several minutes until elastic and slightly sticky, then allowed to rise in a lightly oiled bowl to develop flavor and volume. After shaping into individual rolls, they are baked at a moderate temperature until golden and cooked through. Brushing with melted butter after baking enhances the crust’s softness and flavor profile.
These rolls work great as dinner rolls, sandwich bases, or for snacking. The combination of flours provides nutritional benefits alongside traditional bread qualities. Their texture stays soft while possessing a mild whole grain tang.
Ingredients
- 3 1/2 teaspoons active dry yeast 1 1/2 packets
- 3/4 cup water between 105°F and 115°F, lukewarm
- 1/8 cup sugar
- 1 cup whole wheat flour
- 1 cup oat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 Tbsp butter
- 1/2 cup milk
- 3 Tbsp butter for brushing rolls after baking, melted
Instructions
- In the bowl of a stand mixer fitted with a dough hook, put the water, sugar and yeast. Stir to combine and let sit for 10 minutes until foamy.
- Meanwhile, mix the flours and salt together and set aside.
- Melt the butter, then add the milk and heat gently to about 110°F. You can do this in a saucepan or in the microwave, but use a digital thermometer to be accurate. If it gets too hot, let it cool to the correct temperature.
- Pour the warm milk and butter into the bowl with the yeast, then add about 2 1/2 cups of the flour. Turn on the mixer and mix for about a minute. While the mixer is going, gradually add in enough of the rest of the flour to form a soft dough--- it will start to come away from the side of the bowl. Let the mixer knead the dough on low for about 2 more minutes. It will be elastic and a little sticky.
- Take the dough a put it in an oiled bowl, turning the dough to completely coat with oil. Cover with a clean kitchen towel and set in a warm place to rise, about 20-25 minutes.
- Turn out the dough onto a floured surface and divide into thirds, then divide the thirds into three parts, for a total of 9 rolls.
- Take each piece of dough and form a ball in your hand, stretching corners around to the back and giving them a twist. The top should be domed and rounded. Set each roll in a buttered square baking dish. Cover the dish with a towel and set in a warm place to rise, about 20-25 minutes.Preheat the oven to 400°F. while the rolls rise.
- Bake rolls in preheated oven for 18-20 minutes, until golden.
- Remove from the pan and set on a rack. Brush with melted butter immediately, and sprinkle on a few oats for garnish if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 roll | |
| Calories | 228kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 318mg | 13% |
| Potassium | 147mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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