Oatmeal Dinner Rolls
These pillowy, soft Oatmeal Dinner Rolls have a buttery, slightly sweet flavor from brown sugar and oats.
Our Oatmeal Dinner Rolls are a perfect blend of soft, buttery goodness with a hint of sweetness from brown sugar and oats.
Oatmeal Dinner Rolls Recipe Highlights
- They’re perfect for soaking up soups or slathering with jam.
- A rich, buttery flavor
- Perfect for breakfast or dessert
- Uses simple pantry staples
- Great with soups, stews, or as a snack
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
YEAST, WATER & SUGAR – Water and sugar are mixed with the Active Dry Yeast to activate and proof it, allowing the dough to rise nicely.
MILK – We use milk in the dough to add richness and tenderness and to help keep the rolls soft. You can use any milk you have on hand.
BUTTER – Adds that rich, buttery flavor we all love in fresh dinner rolls.
BROWN SUGAR – Just a touch of brown sugar gives these rolls a slightly sweet flavor.
FLOUR – All-purpose flour creates the basic dough structure. We use just enough to make a soft, pliable dough.
ROLLED OATS – We fold the rolled oats into the dough, and they also coat the outside for a nutty and slight chewiness.
EGG (optional) – An egg wash brushed over the tops gives the baked rolls an extra golden, shiny crust. But you can skip this for egg-free rolls.
How To Make Oatmeal Dinner Rolls
Please check the printable recipe card below for more detailed instructions.
- Combine yeast, warm water, and sugar. Set aside until bubbly.
- Warm milk, butter, and brown sugar to 100-110º Fahrenheit.
- Mix 2 cups of flour, salt, and ½ cup of oats in a large bowl.
- Add yeast mixture and milk-butter mixture to the flour mixture. Gradually add the remaining 1 ½ cups of flour, stirring well after each addition.
- Knead the dough 10 times until smooth and slightly sticky. Place in a greased bowl, cover, and let rise for 1 ½ hours until doubled.
- Divide the dough into 12 balls, roll in the remaining oats, and place in a greased 9×13 dish. Cover and let rise for 30 minutes. Bake for 25 minutes at 375º Fahrenheit until golden brown. Let cool for 10 minutes before serving.
Serving Suggestions
BREAKFAST TREAT – Slather these warm rolls with butter or your favorite jam for a yummy homemade breakfast snack.
SLIDERS – Use these rolls for making sliders or mini sandwiches.
SOUP DIPPER – Serve alongside a bowl of stew, chili, or soup as the perfect dipping companion.
HOLIDAY ROLLS – You can make these rolls ahead and simply reheat them for an easy, freshly baked dinner roll for Thanksgiving or any holiday feast.
BREAD PUDDING – Transform leftover rolls into a decadent, custardy bread pudding.
BREAKFAST SANDWICH – Toast up an oatmeal roll and stack with eggs, cheese, sausage or bacon for an on-the-go breakfast sandwich.
GARLIC BUTTER ROLLS – Brush the warm rolls with garlic or herb butter to add an extra punch of savory flavor.
Planning and Leftovers
MAKE AHEAD – These rolls are perfect for making ahead of time. After shaping the rolls, cover them tightly and refrigerate for up to 24 hours before baking. Allow them to come to room temperature, then bake as directed.
STORE – Store leftover rolls in an airtight container or Ziplock bag at room temperature for up to 4 days and up to 5 days in the fridge. Squeeze out any excess air to prevent drying out.
FREEZE – Let the baked rolls cool completely, then place in a freezer-safe Ziplock bag. Remove as much air as possible and freeze for up to 3 months. Thaw in the fridge before reheating.
REHEAT – Reheat the rolls in at 325° Fahrenheit oven for 5-10 minutes until warmed through. You can also wrap them in a damp paper towel and microwave for 15-30 seconds per roll. The damp towel helps prevent drying out.
Recipe Success Tips
FRESHNESS – Make sure your yeast hasn’t expired and blooms properly when proofed with warm water and sugar. You should see bubbles forming after 5 minutes, indicating fresh active dry yeast.
MILK TEMPERATURE – Having the milk mixture between 100-110°F is crucial for activating the yeast without killing it.
KNEADING – You only need to knead this dough for about 10 times after the initial mixing. Over-kneading can lead to tough, dense rolls.
RISE – Allow the dough to fully double in size during both rise times. This development creates the soft, pillowy texture. Don’t rush the rise.
CHECK FOR DONENESS – The oat coating can make it tricky to judge color, so use a thermometer. The rolls should reach 190-195°F in the center when fully baked.
COOL PROPERLY – Let the rolls cool for 10 minutes in the pan, then transfer to a rack to cool completely. This prevents sogginess on the bottom.
Commonly Asked Questions
What substitutions can I make to these Oatmeal Dinner Rolls?
MILK – Don’t worry if you don’t have the exact type of milk mentioned in the recipe. You can easily substitute it with skim, 1%, 2%, or even half and half. The choice is yours!
You can also use non-dairy milk at a 1:1 ratio; just be sure to use a plain, unsweetened variety to avoid affecting the flavor.
BUTTER OR MARGARINE – I prefer unsalted butter for all baking and most cooking, but in a pinch, you can substitute the unsalted butter with salted butter or margarine instead. If using salted butter or margarine, you’ll want to reduce the amount of added salt by half.
INSTANT YEAST – When it comes to yeast, I used dry active yeast, but you can certainly use instant yeast instead. The substitution can be made at a 1:1 ratio.
If you’re using instant yeast, you can skip the proofing section of this recipe. However, if you decide not to add the 1 tablespoon of sugar and ¼ cup of warm water, you’ll need to adjust the amount of flour used.
Why did my dough not rise?
If your dough did not rise, you might have used bad yeast, or the milk mixture was too hot. Make sure that the milk mixture you use is no hotter than 110º Fahrenheit. You should be able to dip your finger in the milk mixture without it being too hot to touch.
More Easy and Delicious Bread Recipes
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Oatmeal Dinner Rolls
Ingredients
- ¼ cup water 110º Fahrenheit
- 1 tablespoon sugar
- 1 package active dry yeast or 2 ¼ teaspoons
- 1 cup milk use any non-flavored milk of your choice
- ¼ cup butter unsalted
- ¼ cup brown sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- ¾ cup rolled oats divided, ½ cup for the dough and ¼ cup reserved
- 1 large egg lightly beaten, optional for egg wash
Instructions
- Combine the yeast, ¼ cup warm water, and sugar in a small bowl. Stir to combine and set aside for about 5 minutes.
- Add the milk, butter, and brown sugar in a medium saucepan. Gently warm over medium-low heat until the mixture reaches a temperature between 100-110º Fahrenheit.
- Add 2 cups of flour, salt, and ½ cup of oats to a large mixing bowl or the bowl of your stand mixer. Use the dough hook attachment (if using a stand mixer) or a whisk and stir to combine.
- Add both the yeast and the milk-butter mixture to the flour mixture. Stir until all of the ingredients are well combined.
- Slowly add the last 1 ½ cups of flour to the dough, ¼ cup at a time. Mixing between each add.
- Once the dough comes together and is slightly sticky, turn it out onto a lightly floured surface. Knead the dough 10 times.
- Grease a large casserole dish (9×13) with baking spray. Set aside.
- Place the dough in a lightly greased bowl and allow it to rise for 1 ½ hours or until it doubles in size.
- Transfer the dough onto a lightly floured surface and divide it into four equal quarters. Separate each quarter into thirds and roll into balls.
- Roll each dough ball in the oats and place them in the prepared casserole dish. Cover with plastic wrap or a towel and allow the rolls to rise for 30 minutes.
- 10 minutes before the final rise time is over, preheat the oven to 375º Fahrenheit.
- Brush the beaten egg over the top of the rolls before baking. This step is optional.
- Bake the rolls for 25 minutes or until nicely golden brown. Remove the rolls from the oven and place them on a cooling rack.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
How would this work made as a boule or loaf instead of rolls?
Yes, it will work as a loaf. But it may not work as a boule as the dough is made to be a softer dough/bread.
To make the rolls as a loaf they may run into sizing issues as this was developed to be 12 rolls.
It would most likely come out to be 1 large loaf or 2 medium-small loaves. The baking time will change as well you’re looking at about 40 minutes instead of the 25 minutes that the recipe recommends. I hope this helps!