My soft, tender, and fluffy Oat Rolls are just as perfect with any weeknight family meal as they are with a Thanksgiving turkey dinner! These delicious yeast rolls have ground oats & brown sugar, making them a perfect sweet snack or awesome side for lunch or dinner!

My buttery, soft, and wholesome oat rolls will be loved by the whole family!

Yeast rolls are a classic accompaniment to a Sunday dinner or anytime you want a warm delicious roll to soak up an amazing meal. My oat rolls take it up a notch! I add ground oats and a little extra brown sugar to give the rolls warm, nutty, caramelized notes.

These oat rolls easy to make, too! Just 8 steps transform 8 ingredients into an amazing treat that you’ll want all the time. You can even make these ahead of time for the holidays, so you can spend more time with your family and less time over a hot stove!

❤️ Why You’ll Love This Recipe!

So Tasty! These oat rolls are beautifully soft, tender, and full of flavor. No matter how you serve them, they’re sure to be a showstopper on your table.

So Easy! The instructions for these rolls are so straightforward and everything comes together so quickly, you won’t need to buy frozen store-bought yeast rolls ever again!

It’s a Classic! I love a delicious, soft roll with pot roast, stew, or anything that calls for bread to soak up flavorful sauces. These oat rolls fit the bill perfectly! `

🥘 Ingredients

My soft, fluffy oat rolls are going to amaze you and your family! This recipe uses ingredients you might already have in your pantry and fridge, making it so easy to whip these beauties up!

  • Warm Water – You’ll want this water to be between to 105°F (40°C) and to 115°F (46°C). (See Tips & Recipe Notes)Sugar – We’ll use a small amount of granulated white sugar to help feed and activate the yeast in these rolls.Active Dry Yeast – This helps leaven our rolls to help them rise and get super fluffy. (See Tips & Recipe Notes)Quick Oats – These oats will be ground and mixed with the dry ingredients to help create that warm, nutty oat flavor. (See Tips & Recipe Notes)Salted Butter – You want to melt and slightly cool the butter so that it blends perfectly into the dough. Use a salted European butter for the best results!Light Brown Sugar – Brown sugar adds a deliciously sweet, rich hint to the oat rolls.All-Purpose Flour – Use your favorite AP flour here and be sure to have extra to dust your working surface.Salt – Salt helps balance the flavors of the roll, so it isn’t bland. Don’t skip it!

🔪 Step-By-Step Instructions

My fluffy and soft oat rolls are so easy to make! Be sure that you let the rolls rise long enough so they bake properly.

Make the Dough

  • Activate the yeast. Combine 2 cups of warm water with 1 tablespoon of granulated sugar and 1 packet of active dry yeast. Stir until smooth and set aside to activate or ‘bloom’.Grind the oats. Add 1 cup of quick oats to a food processor and pulse until the consistency is fine, with a couple of oat pieces remaining (like a coarse flour).Mix the dough. In a large bowl, or the bowl of your stand mixer, combine the dissolved, frothy yeast with the first 4 cups of all-purpose flour, the ground quick oats, 3 tablespoons of melted and slightly cool butter, ⅓ cup of light brown sugar, and 1 teaspoon of salt. Mix until smooth, adding additional flour to form your dough if needed (it should be a soft, sticky dough).

Knead and Rise

  • Knead the dough. Turn the dough out onto a floured working surface and knead for 6-8 minutes (or 3-4 minutes in your stand mixer on low speed, until the dough clings to your dough hook and pulls from the sides). Once the dough has a smooth, elastic consistency, transfer it into and oiled bowl and cover with a warm, damp tea towel or plastic cling film.Let the dough rise. Place the dough in a warm place and allow it to rise until doubled in size, about 1 hour.

Divide, Shape, Rise & Bake

  • Form the rolls. When the dough has doubled in size, punch it down halfway and transfer it back out onto your floured working surface. Divide the dough into 20 equal-sized portions and shape them into even balls.Let the dough rise a second time. Place the shaped dough balls into a greased 9x13 baking pan, then cover and allow to rise until doubled, about 45 minutes.Bake the rolls. Preheat your over to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or until golden-brown on top. Cool and serve. Remove them from the oven and allow to cool in the pan for about 5 minutes. Transfer the rolls to a wire cooling rack to finish cooling.

These amazing, fluffy, soft oat rolls are excellent served with a pot roast, stew, turkey dinner, or any other meal where you want a delicious piece of bread! They’re also great on their own, brushed with a little butter on top. Enjoy!

My delicious oatmeal rolls were AMAZING with a smoked turkey dinner this week! Be sure to try out my amazingly addictive, savory, cheesy rolls too!

💭 Angela’s Tips & Recipe Notes

  • Stir the warm water before checking the temperature with a digital thermometer.Make sure your yeast is fully activated.For consistent results every time use all-purpose flour.Use salted butter.

To ensure your water is the proper temperature, use a thermometer!

This is the best way to make sure your water isn’t too hot (which kills the yeast) or too cold (which prevents it from activating).

Active dry yeast is the preferred type of yeast to use in this recipe.

When using active dry yeast, you’ll know it’s been properly activated when it forms a foamy, bubbly head – kind of like beer!

Keep leftover active dry yeast packets in your refrigerator to help extend their shelf life!

Use quick oats for this recipe, not steel-cut oats, rolled oats, or old-fashioned oats.

Quick oats are the best choice for these delicious rolls, because they will cook quickly and incorporate into the dough more easily, so there isn’t any grittiness.

Need help with kneading by hand? Follow my quick tips!

Kneading by hand takes about 6-8 minutes to help properly develop the gluten in the dough, so proper kneading is important.

When kneading the dough, first use curved fingers to fold the dough in half toward you. Then, using a rolling motion, take the heel of your hand to push the dough down and away from you. Give a quarter turn and repeat folding and pushing until the dough is smooth, not sticky, and springs back when pressed with your fingers!

🥡 Storing & Reheating

These incredible oat rolls don’t last long! Wrap them securely in plastic cling film them transfer them into an plastic Ziploc bag or airtight container and store at room temperature for 2 to 3 days.

It’s not recommended to store these rolls in the fridge, as they can dry out quickly.

You can also keep the shaped, unbaked rolls in your fridge for up to 2 days. When you’re ready to bake, take them out and let them rise at room temperature for 1 ½ hours until doubled in size and bake as usual.

Freezing

These amazing, soft oat rolls can be made ahead for anytime you want fresh, tasty rolls! You can freeze shaped, unbaked rolls or previously baked rolls for up to 1 month after tightly wrapping them in plastic cling film and/or aluminum foil.

When ready to bake frozen, unbaked rolls, let them rise at room temperature for 1 ½ hours or until doubled in size. Then, bake as usual.

When ready to bake frozen, previously baked rolls, simply bake for 20-25 minutes at 300°F (148°C) until the rolls are warmed all the way through.

Reheating Day-Old Oat Rolls

When reheating fresh, day-old rolls, you can wrap them in foil and bake at 300°F (148°C) for 10-15 minutes or until heated through. You can also use the microwave! Wrap the rolls in damp paper towels and microwave for 10-20 seconds until heated thoroughly.

I don’t have a blender or food processor. Can I use oat flour? Yes, you can use store-bought oat flour if you’re unable to grind your own oats. Oat flour typically uses rolled oats, so there could be a slight discrepancy in the finished result. Can I substitute dark brown sugar for light brown sugar? If you only have dark brown sugar, that’s okay! The rolls may have a more pronounced caramelized flavor and slightly darker color, but they won’t be any less delicious. Why should I use salted butter? Salted butter adds a terrific flavor to the rolls, and it won’t be too salty! The extra salt really “seasons” the rolls and makes them even more flavorful than they would be otherwise.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 20 reviews

Oat Rolls

My soft, tender, and fluffy Oat Rolls are just as perfect with any weeknight family meal as they are with a Thanksgiving turkey dinner! These delicious yeast rolls have ground oats & brown sugar, making them a perfect sweet snack or awesome side for lunch or dinner!

Author | Angela

Servings: 20 rolls Calories: 150kcal Prep 25 minutes Cooking 25 minutes Rising Time 1 hour 45 minutes Total Time 2 hours 35 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 2 cups water (warm water between 105-115°F/40-46°C)▢ 1 tablespoon sugar▢ 1 packet active dry yeast (¼ ounce or 2 ¼ teaspoons)▢ 1 cup quick oats (not Old Fashioned, Rolled Oats, or Steel Cut Oats)▢ 3 tablespoon butter (salted - melted and cooled slightly)▢ ⅓ cup light brown sugar (packed)▢ 4 ½ to 5 cups all-purpose flour (+ more for your working surface)▢ 1 teaspoon salt

InstructionsCombine warm water, sugar, and yeast then stir until smooth and set aside to activate or ‘bloom’.2 cups water, 1 tablespoon sugar, 1 packet active dry yeastAdd the quick oats to a food processor and pulse until the consistency is fine, with few pieces of oats remaining (like coarse flour).1 cup quick oatsIn a large bowl or the bowl of your stand mixer combine the dissolved, frothy yeast with the first 4 cups of flour, (ground) quick oats, melted butter, light brown sugar, and salt. Mix until smooth, adding the additional flour as needed to form your dough (it should be a soft, sticky dough).3 tablespoon butter, ⅓ cup light brown sugar, 4 ½ to 5 cups all-purpose flour, 1 teaspoon saltTurn the dough out onto a floured working surface and knead for 6-8 minutes (or 3-4 minutes in your stand mixer on low speed, until the dough clings to your dough hook and pulls from the sides). Once the dough has a smooth, elastic consistency transfer it into an oiled bowl and cover with a warm, damp tea towel or plastic cling film.Place the dough in a warm place and allow it to rise until doubled in size, about 1 hour.When the dough has doubled in size, punch it down halfway and transfer it back out onto your floured working surface. Divide the dough into 20 portions and shape them into balls.Place the shaped dough balls into a greased 9x13 baking pan then cover and allow to rise until doubled, about 45 minutes.Preheat your oven to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or until golden brown on the top. Remove from the oven when done and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool. Notes Stir the warm water before checking the temperature with a digital thermometer. Make sure your yeast is fully activated. For consistent results every time use all-purpose flour. Use salted butter.

NutritionCalories: 150kcal (8%) | Carbohydrates: 29g (10%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg (2%) | Sodium: 134mg (6%) | Potassium: 53mg (2%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 52IU (1%) | Vitamin C: 1mg (1%) | Calcium: 11mg (1%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! dinner rolls, Oat Rolls, yeast rolls Course Bread Recipes, Dinner Rolls, Yeast RollsCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Yes, you can use store-bought oat flour if you’re unable to grind your own oats. Oat flour typically uses rolled oats, so there could be a slight discrepancy in the finished result.

Can I substitute dark brown sugar for light brown sugar? If you only have dark brown sugar, that’s okay! The rolls may have a more pronounced caramelized flavor and slightly darker color, but they won’t be any less delicious.

Why should I use salted butter? Salted butter adds a terrific flavor to the rolls, and it won’t be too salty! The extra salt really “seasons” the rolls and makes them even more flavorful than they would be otherwise.

If you only have dark brown sugar, that’s okay! The rolls may have a more pronounced caramelized flavor and slightly darker color, but they won’t be any less delicious.

Salted butter adds a terrific flavor to the rolls, and it won’t be too salty! The extra salt really “seasons” the rolls and makes them even more flavorful than they would be otherwise.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 20 reviews

Oat Rolls

Author | Angela

Servings: 20 rolls

Calories: 150kcal

Prep 25 minutes

Cooking 25 minutes

Rising Time 1 hour 45 minutes

Total Time 2 hours 35 minutes

Ingredients US CustomaryMetric1x2x3x▢ 2 cups water (warm water between 105-115°F/40-46°C)▢ 1 tablespoon sugar▢ 1 packet active dry yeast (¼ ounce or 2 ¼ teaspoons)▢ 1 cup quick oats (not Old Fashioned, Rolled Oats, or Steel Cut Oats)▢ 3 tablespoon butter (salted - melted and cooled slightly)▢ ⅓ cup light brown sugar (packed)▢ 4 ½ to 5 cups all-purpose flour (+ more for your working surface)▢ 1 teaspoon salt

InstructionsCombine warm water, sugar, and yeast then stir until smooth and set aside to activate or ‘bloom’.2 cups water, 1 tablespoon sugar, 1 packet active dry yeastAdd the quick oats to a food processor and pulse until the consistency is fine, with few pieces of oats remaining (like coarse flour).1 cup quick oatsIn a large bowl or the bowl of your stand mixer combine the dissolved, frothy yeast with the first 4 cups of flour, (ground) quick oats, melted butter, light brown sugar, and salt. Mix until smooth, adding the additional flour as needed to form your dough (it should be a soft, sticky dough).3 tablespoon butter, ⅓ cup light brown sugar, 4 ½ to 5 cups all-purpose flour, 1 teaspoon saltTurn the dough out onto a floured working surface and knead for 6-8 minutes (or 3-4 minutes in your stand mixer on low speed, until the dough clings to your dough hook and pulls from the sides). Once the dough has a smooth, elastic consistency transfer it into an oiled bowl and cover with a warm, damp tea towel or plastic cling film.Place the dough in a warm place and allow it to rise until doubled in size, about 1 hour.When the dough has doubled in size, punch it down halfway and transfer it back out onto your floured working surface. Divide the dough into 20 portions and shape them into balls.Place the shaped dough balls into a greased 9x13 baking pan then cover and allow to rise until doubled, about 45 minutes.Preheat your oven to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or until golden brown on the top. Remove from the oven when done and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool.

Notes Stir the warm water before checking the temperature with a digital thermometer. Make sure your yeast is fully activated. For consistent results every time use all-purpose flour. Use salted butter.

Nutrition

Calories: 150kcal (8%) | Carbohydrates: 29g (10%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg (2%) | Sodium: 134mg (6%) | Potassium: 53mg (2%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 52IU (1%) | Vitamin C: 1mg (1%) | Calcium: 11mg (1%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Bread Recipes, Dinner Rolls, Yeast RollsCuisine American

US CustomaryMetric