Oatmeal Sourdough Rolls
Featured in Allrecipes Magazine

Oatmeal Sourdough Rolls

87
Sally 2

"Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavor."

Ingredients 27 m {{adjustedServings}} servings 126 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.
  2. When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls. Cover with a towel and let rolls rise until doubled, about 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
  4. Arrange the rolls on the prepared baking sheet, and bake 10 to 12 minutes in the preheated oven, until lightly browned.
Tips & Tricks
Is Your Sourdough Starter Alive & Well

Discover the signs that reveal your starter is properly nourished.

How to Knead Your Sourdough Bread

Turn your sponge into bread dough and give it a good kneading.

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Reviews 87

  1. 104 Ratings

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mamabear
7/9/2008

Very nice! If you have an active starter, you do not need the yeast, just plan on a longer rising time. Also leave out the soda for a more pronounced sourdough taste. To use rolled oats, soak them in the warm water for 15 minutes before continuing with the rest of the recipe. I made them by hand. Beautiful! Yummy! The changes I made: Rolled oats, No yeast, No soda, EVOO instead of margerine (used only 1/4 cup)

DONFEL
6/13/2006

My family and I really liked this recipe. I made half of it into rolls, and the rest into a loaf of bread. Making 12 rolls out of half of the dough made very small rolls. I would make larger rolls in future. The loaf was wonderful. Tasty and healthful. Mine had a dark but not too crisp crust, the inside was a nice even and soft texture. This will be my standard bread from now on.

GRANNYLOOHOO
2/18/2007

I'm so glad I found this recipe--the rolls are amazing. I used rolled oats that add a nice crunch to the crust, and I used all honey and butter. The sweetness and the slight tang of sourdough and the texture--wow, they are outstanding!