Sourdough Oat Rolls

    Sourdough Oat Rolls

    Recipe Picture:Sourdough Oat Rolls
    4

    Sourdough Oat Rolls

    (118)
    1hour27min


    103 people made this

    Make your own delicious dinner rolls with this easy recipe. Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavour.

    Ingredients
    Serves: 24 

    • 1 cup sourdough starter
    • 1/2 cup (125ml) warm water
    • 3 tablespoons honey
    • 1 tablespoon molasses
    • 1 egg, lightly beaten
    • 125g margarine
    • 1/2 cup (60g) quick cooking oats
    • 3 cups (375g) plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 2 teaspoons yeast

    Directions
    Preparation:15min  ›  Cook:12min  ›  Extra time:1hour rising  ›  Ready in:1hour27min 

    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 200 degrees C. Lightly grease a large baking tray.
    4. Arrange the rolls on the prepared baking tray and bake 10 to 12 minutes in the preheated oven, until lightly browned.
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    Reviews and Ratings
    Global Ratings:
    (118)

    Reviews in English (100)

    by
    110

    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)  -  09 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    50

    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.  -  13 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    44

    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!  -  18 Feb 2007  (Review from Allrecipes USA and Canada)

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