Oatmeal Dinner Rolls Recipe


  • 1 cup (240ml) Milk
  • 1/4 cup (60ml) Water
  • 2 tablespoons (30g) Unsalted butter
  • 3 tablespoons (45g) Honey
  • 1 cup (80g) Rolled oats
  • 2 1/2 to 3 cups (300-360g) All-purpose flour
  • 1 packet (7g) Instant yeast
  • 1 teaspoon (5g) Salt
  • 1 large Egg


  1. Heat Milk Mixture: In a saucepan, heat the milk, water, butter, and honey just until warm (not boiling) and the butter melts. Stir in the rolled oats and let the mixture cool to lukewarm.
    • Warm Mixture: Helps to soften the oats and allows the flavors to meld. The warmth also activates the yeast without killing it.
  2. Combine Wet and Dry Ingredients: In a large bowl, mix 2 cups of flour, yeast, and salt. Add the lukewarm oat mixture and the egg. Stir until a soft dough forms.
    • Yeast Activation: Instant yeast activates quickly, and salt balances the flavor.
    • Egg: Adds structure and richness to the dough.
  3. Knead the Dough: Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes.
    • Kneading: Develops gluten, which gives the dough elasticity and the ability to hold the gases produced by yeast.
  4. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled, about 1 hour.
    • Rising: Yeast ferments the sugars, producing CO₂ and ethanol, causing the dough to rise and develop flavor.
  5. Shape Rolls: Punch down the dough, divide it into pieces, and shape each into a ball. Place the rolls on a greased baking sheet.
    • Punching Down: Releases excess gases and distributes the yeast, sugar, and air for even fermentation.
  6. Second Rise: Cover the rolls and let them rise again until nearly doubled, about 30 minutes.
    • Proofing: Further develops the texture and flavor of the rolls.
  7. Bake: Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until golden brown.
    • Baking: The heat causes the yeast to have a final burst of activity, solidifies the gluten and starches, and triggers the Maillard reaction for a golden crust.
  8. Cool and Serve: Remove from the oven and, if desired, brush with melted butter for a soft, flavorful crust. Let cool slightly before serving.

Scientific Explanations

  • Oatmeal Preparation: Soaking oats in the warm milk mixture softens them, allowing them to integrate better into the dough and contribute to the texture and flavor.
  • Yeast Fermentation: Essential for leavening. Yeast consumes sugars (from honey and flour) to produce CO₂, which gets trapped in the gluten network, causing the dough to rise.
  • Gluten Development: Achieved through kneading, gluten provides the necessary structure to hold the gases produced by the yeast, leading to a soft, airy texture.
  • Rising and Proofing: These stages allow the yeast to continue fermenting, contributing to the volume and flavor of the rolls.
  • Baking: High heat in the oven kills the yeast, but not before it gives a final burst of CO₂ (oven spring). Heat also gelatinizes starches and coagulates proteins, setting the structure of the rolls. The Maillard reaction creates a golden-brown crust and adds flavor.

These oatmeal dinner rolls offer a deliciously hearty twist on traditional dinner rolls, incorporating the wholesome goodness of oats with the soft, fluffy texture of yeast-leavened bread. Understanding the science behind each step helps ensure perfect rolls every time.

John Nguyen
John Nguyen
Articles: 103

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