Oatmeal Sourdough Rolls Recipe - Allrecipes.com
Oatmeal Sourdough Rolls Recipe
  • READY IN 27 mins

Oatmeal Sourdough Rolls

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 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)

Most Helpful Critical Review
Nov 29, 2010

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 heavy for my tastes. I also made the San Francisco sour dough at the same time and it was fabulous. . .maybe that's why this scored so low?

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.

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!

Jun 20, 2011

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 "bloomed", then I added the starter, molasses, egg, melted butter (which I used instead of margerine), then the dry ingredients. I did run my oats through my mini-processor before using it using the ice crushing feature so my oats would be a finer consistancy. This did need about 3/4 cup of flour more than what was asked for in the recipe. I kneaded this dough with my dough hook for about five minutes, then I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/4 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I covered the top of the rolls in a greased muffin tin with saran wrap before letting it rise on the warm heating pad for another half hour or so. I baked them at 400 degrees for 15 minutes. These rolls were really very good! The oats gave the rolls a nutty kind of flavor--which was just wonderful combined with the yeasty-sourness of the starter and the buttery-molasses-y flavor. These turned out really fluffy and soft and just......incredible! NOTE: I will say that I did not get 24 rolls out of this recipe, I got 12. That was fine for me because that was all I needed. For someone else who wants a recipe that make a larger quanitity, be sure to double this recipe.

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!

Mar 06, 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!

Jan 07, 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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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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