About the Recipe
These homemade oat rolls are a staple in our house. They’re simple to make, use everyday ingredients, and work perfectly for busy soccer days when I want something filling and homemade ready to grab.
I usually make a batch of 16 and freeze them as soon as they’ve cooled. When we need one, I either let it defrost on the counter or warm it briefly in the microwave. That way, they still have that freshly baked taste and texture.
For after soccer practice, I’ll pair a roll with something like cheese, turkey, egg, or nut butter and add some fruit. Nothing complicated—just simple, whole-food ingredients that are easy to prepare and that my kids will actually eat.
Ingredients
Preparation
Combine the dry ingredients.
Mix the yeast, salt, and flour together in a large bowl. Leave the oats out for now.
Warm the oat mixture.
Add the water, oats, and oil to a saucepan and gently warm until the mixture is slightly warmer than finger temperature. It should feel comfortably warm, not hot.
Make the dough.
Pour the warm oat mixture into the dry ingredients. Knead in a mixer or by hand until the dough is smooth and supple and begins to pull away from the sides of the bowl.
Start with the lower amount of flour and add a little more if needed. You want a soft dough rather than a dry, stiff one.
Shape the rolls.
Turn the dough onto your work surface and divide it into 16 pieces. Shape each piece into a roll and place on a baking sheet.
Let them rise.
Cover and let the rolls rise for approximately 1 hour.
Preheat the oven.
After the rolls have been rising for about 45 minutes, preheat the oven to 500°F (250°C).
Brush with water.
Just before baking, lightly brush the tops of the rolls with water.
Bake.
Bake for approximately 15 minutes, or until the rolls are nicely baked and golden.