Bread 101 – How to Make Oatmeal Rolls

oatmeal rolls recipe

Holy canolies people. You sure had a lot to say about the white bread vs. whole grain bread issue. It was a wee bit overwhelming going through all the comments, and several of you seem to know a lot about homemade bread, so thank you for taking the time to link to your favorite recipes or type up your own to share. I look forward to making them over the next few weeks and sharing the results as I do.

This afternoon I gave my friend Jane’s recipe for oatmeal rolls a try. Split Pea Soup is on the menu tonight at our house, and I thought Jane’s oatmeal rolls would go perfectly with it.

I still need to work on my dough shaping skills a bit, but these oatmeal rolls were awesome. Monkey Boy gobbled 4 of them up as soon as he walked through the door, and I was afraid we wouldn’t have enough for dinner so I hid the rest until suppertime.

Thanks Jane for your awesome recipe, we loved them.


oatmeal rollsIngredients

1 cup quick oats {I used Quaker}
1 1/2 cup whole wheat flour {I used Bob’s Red Mill}
1/2 cup brown sugar
1 tbsp. salt
2 tbsp. butter, softened
2 cups boiling water
1 package or 1 tbsp. dry yeast
1/2 cup warm water
4-5 cups all purpose flour

oatmeal bread recipe picturesDirections

Combine the quick oats, whole wheat flour, brown sugar, salt and butter in a large bowl. Pour the boiling water over the oat mixture and stir to combine. In a small bowl, combine the warm water and yeast until the yeast has dissolved. When the oatmeal mixture has cooled to lukewarm, add the yeast mixture and combine. Add the white flour one cup at a time, mixing with a spoon until the dough becomes too tough, then turn it out on a floured counter and knead additional flour into the dough. Knead for 5 minutes. Place dough in a greased bowl, cover and let rise until doubled. Punch down and let rise again.

oatmeal rolls

Pull off clumps of dough and form into large round balls to form rolls. Place them in a greased pan with or without sides. Bake at 350 degrees for 10-15 minutes and check the rolls. Remove them from the oven when the tops are just starting to brown and a knife inserted in the center of one comes out clean. Brush the tops with some melted butter {optional} and cool on wire racks.

To see more of Jane’s awesome recipes, visit her blog HERE. To purchase Jane’s awesome possum cookbook, head on over HERE.

If you have a favorite bread recipe, leave a link in the comments, I love to know what you like and hopefully make it too.

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


  1. Tina says

    I just wanted to let you know how much you are inspiring me. I have always wanted to make my own bread. I have Healthy bread in five minutes a day on hold at the library. :)

    I work 40 to 45 hours a week but I am determined to donate a bag, trash a bag or organize sell items once a week. It may take me a year to clear the clutter but I’m determined.

    Finally, I’m going to try starting seeds indoors instead of purchasing plants!

    Loving your blog!! Tina

  2. BethAnne says

    Does the recipe specifically say to use Quick oats? I always buy the
    long cooking, not the steel cut, but the “old fashioned”.

  3. says

    Way to go Mavis! It really is intimidating to get started making bread, but once you get the techniques and the feel of the dough, it really isn’t hard to make your own bread. I love learning new culinary skills, it like a gift!

    Ingredients for Sour Dough Starter with Potato Flakes

    3 Tablespoons instant mashed potato flakes
    3 Tablespoons white sugar
    1 cup warm water
    2 1/4 teaspoons active dry yeast


    Combine instant potatoes, sugar, water, and yeast in a glass quart jar with a lid on top but no ring. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.

    On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. That evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.

    In the evening, in a large bowl, add to the 1 cup of starter, 1/2 cup oil, 1/3 cup sugar, 1 tbsp salt (I go with a little less), and mix well. Then add 1 1/2 cups warm water and 6 cups of bread flour/combination of white and wheat works too. It will be lumpy and not formed, that is okay. Rub a little oil on top. Cover loosely and let it sit on counter for overnight.

    In the morning, flour your work surface, dump the dough out and with some flour on top of dough, knead it a little (it is so soft and amazing) and break it off into three even chunks, shape it for your bread pan and put in a greased bread pan. It makes two larger loaves plus a mini or three average sized loaves. Cover and allow to rise 4-5 hours and then bake for 30 minutes in a 350 degree oven. It is wonderful! I make and freeze extra loaves. Three minutes in microwave and you have fresh bread all over again.

    Every three days, you can get the starter out of the fridge, feed it and allow to sit on the counter till evening then pull you 1 cup of starter for your dough and put the rest back in the fridge. Do feed at least once every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If you are not going to make bread, discard one cup of the starter or give it to a friend and return the jar to fridge.

  4. Desi says

    Those look yummy!

    Here’s a French Bread recipe for you. It’s yummy and fast.

    4 Tb. Yeast
    3 Tb. Sugar
    3 Cups Warm Water
    1 Tb. Salt
    1/2 C. Oil
    8 C. Flour

    Combine first 3 ingredients and proof the yeast. Then add the rest to your yeast in your mixer or by hand ( mixer is very easy). Bread will be sticky. Grease Cookie Sheets. Shape into 3-4 loaves on your cookie sheets. Let rise till the right size. Bake at 350 F for 20 min.

    • Lisa says

      “Let rise until the right size”….about how long do you let it rise or how do I know what the right size is? Sorry, but I haven’t made bread before. Thanks!

      • BethAnne says

        I always let rise until doubled if unstated in directions. If you gently poke your finger in
        it should leave a small indentation, like an “innie” bellybutton. We are out of all breadstuffs at our house. I am going to try these tonight, but with the long cooking oatmeal as I do not have quick.

  5. Lisa says

    Perfect timing on this post! I too was impressed with how many comments your previous bread post received and because of it I got a couple bread recipe books from the library. I was looking at one last night and was telling my 11 year old daughter that I just don’t get why most recipe books don’t include pictures! I told her that’s why I like Mavis, because she includes photos of the food with her recipes….and then look what turned up this morning!!! Yay…I’m going to bake this rolls right now!

  6. Molly says

    I’d love to jump on the homemade bandwagon!! It made me wonder…
    Mavis, would you consider a bread machine? If so, any recommendations out there???

  7. Kim says

    I have a very important tip I would like to pass along…use just enough flour so the dough does not stick a lot. It is ok if it is just very slightly sticky but you can still get if off your hands easy. If you use too much flour, the bread will be dry and dense. I like mine light and fluffy and it always works great if the dough is just a little sticky.

Leave a Reply

Your email address will not be published. Required fields are marked *