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."
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Ingredients

27 m servings 126 cals
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Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

87
  1. 105 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

ehhh these were only so so. I think the other reviewers made me think it was going to be something special but it seemed like more effort than it was worth. They didn't rise very well and were...

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 th...

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 ...

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 an...

I used my Kitchen Aid to make these rolls. I proofed the yeast (I used one whole "packet" of active yeast) in the mixer bowl with the honey and warm water for ten minutes until the yeast "bloome...

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 w...

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 ...

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.

I had a new Stand Mixer and some sourdough starter so thought this recipe would be good. It was GREAT. The rolls did not make it until the chicken was done though. Next time I will double the...

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!