Oat Rolls

5 from 9 votes

These oat rolls have cranberries, rosemary and sage baked into them. They are also made with Quaker Oats, giving them a hearty texture. They are a great dinner companion!

Prep Time5

Cook Time40

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Bailey Rhatigan

Ingredients

2 tsp active dry yeast
¼ cup warm water
¾ cup almond milk *
¼ cup butter *
¼ cup unsweetened applesauce
1 tbsp dark brown sugar
2 tbsp maple syrup or honey
¾ cup Quaker Old Fashioned Oats
2 tsp salt
1 egg
2½ cups AP flour *
½ cup finely chopped dried cranberries
½ tbsp sage finely chopped!
½ tbsp chopped rosemary dried works as well.
2 tbsp melted butter (for brushing the rolls!)

Instructions

To Start:

Step 1: Dissolve the yeast in a small bowl with 1/4 cup of warm water (100 - 110 f) and add a small pinch of sugar to the mixture. Let it sit until it starts to bubble. If bubbles do not form, you will need to toss it and use a different packet of yeast.
Step 2: While you are letting the yeast bubble, heat the milk in the microwave or on the stovetop. Bring it to a slight simmer then take it off the heat. * if in the microwave, about 1 minute* be sure to watch it! Add milk into the butter.
Step 3: Once the butter is melted by the hot milk, you will need to add brown sugar, applesauce, maple syrup or honey, oats and salt. Make sure it is throughly mixed together and let it cool a bit.
Step 4: Once it is room temp, add in the egg. Mix it well, add in yeast and mix.
In a bowl, measure out flour and add in chopped sage, rosemary and finely chopped cranberries. mix.
Once it is mixed, add in the flour mixture slowly. Let the dough rest for 10 minutes in the bowl.
*You may need to add a small amount of extra flour if your dough is too sticky and runny. If so, add 1/3 cup of flour at a time.*

Next Prepare Dough To Rest.

Step 5: After resting, add the dough to a greased bowl, coat the dough in the grease to prevent it from sticking to the plastic saran wrap. Wrap dough into the plastic wrap. Refrigerate for at least 3 hours or overnight.
Note: the dough will not rise too much ~ majority of the rising will be when it is sitting room temp.

After Resting The Dough - Day Of Baking

Step 6: After it's been chilled, fold it with fingers on a floured work surface. Cut the dough into 12-14 equal pieces/balls. Try to form it into a rectangular shape and curl the corners under. Place into a greased 9 inch round pan. All the dough will be touching in the pan. Let it rest somewhere warm/room temp for 2 hours.
Bake on 350 for about 40 minutes or until the rolls are browned. Brush with melted butter and serve!

Notes

*To make dairy free use almond milk and vegan butter

*if not dairy-free, use cow's milk butter and milk

*You can use AP gluten-free or wheat flour to make these rolls.

Nutrition