Oat Sourdough Rolls

    (120)
    27 min

    Oats give these rolls a distinct and gorgeous texture. The sourdough takes the flavour to another level. Use your own starter, or a recipe from this site.


    103 people made this

    Ingredients
    Serves: 24 

    • 225ml sourdough starter
    • 120ml warm water
    • 3 tablespoons honey
    • 1 tablespoon treacle
    • 1 egg, lightly beaten
    • 110g margarine
    • 40g rolled oats
    • 375g plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons dried active baking yeast

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Place ingredients in bread machine 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 200 C / Gas 6. Lightly grease a large baking tray.
    4. Arrange the rolls on the prepared baking tray, and bake 10 to 12 minutes in the preheated oven, until lightly browned.

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    Reviews & ratings
    Average global rating:
    (120)

    Reviews in English (102)

    by
    110

    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)  -  09 Jul 2008  (Review from Allrecipes US | Canada)

    by
    50

    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.  -  13 Jun 2006  (Review from Allrecipes US | Canada)

    by
    44

    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!  -  18 Feb 2007  (Review from Allrecipes US | Canada)

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