Oatmeal Sourdough Rolls Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Mar. 18, 2007
These were fabulous! I'm always looking for recipes to use with my sourdough starter. I sub'd 1 cup of whole wheat flour for 1 cup of A/P flour as someone else suggested. They can also be made without a bread machine. I used my heavy duty stand mixer. The dough handled beautifully. A keeper!
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Cooking Level: Intermediate

Home Town: Austinville, Virginia, USA
Living In: Christiansburg, Virginia, USA

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Reviewed: Mar. 16, 2007
Wonderful sourdough rolls. Only change I made was to sub 1 cup wheat flour for 1 cup of white flour to make it a little healthier. Will definitely make often!
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Reviewed: Mar. 6, 2007
I made this into two loaves, rather than rolls. Subbed 1c of the flour with 1c white whole wheat flour, and 3T of flour with 3T vital wheat gluten. Used butter rather than margarine, and whole oats rather than the quick cooking kind. This had a dark brown crunchy crust and was light brown inside. I couldn't detect a sourdough flavor, but it tasted good. Thanks for the recipe, Sconner!
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Cooking Level: Intermediate

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Reviewed: Feb. 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!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Magnolia, Texas, USA

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Photo by Cheri
Reviewed: Jan. 9, 2007
These are the best buns that I have ever made! They were sooo soft, and they tasted sooo good! I am very happy that I found this recipe! Thanks for posting it!
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Cooking Level: Expert

Home Town: Sundre, Alberta, Canada
Living In: Oslo, Oslo, Norway

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Reviewed: Jun. 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.
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Reviewed: Jan. 7, 2006
While I recommend using a "sourdough sponge" {if you don't know how just look it up on the web} to give some extra sourdough flavor I thought these were wonderful.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Bothell, Washington, USA

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