Oat Sourdough Rolls

    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

    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

    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (100)


    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)


    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)


    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)

    Write a review

    Click on stars to rate
    See all 5 collections