Over 20 years ago, while living in Germany, I was introduced to these delicious oatmeal dinner rolls by an American friend. Little did I know they’d become a family tradition and one of my most requested recipes. Every Thanksgiving and Christmas, these rolls grace our table, filling the house with the comforting aroma of freshly baked bread.
For years, these oatmeal rolls were my assigned contribution to potlucks and holiday gatherings with friends. Their soft, slightly sweet flavor and hearty texture make them a true crowd-pleaser.
Watch the Step-by-Step Video
Want to see how these oatmeal dinner rolls come together in real-time? Watch my video tutorial where I walk you through each step of the process, from preparing the oatmeal mixture to shaping and baking the rolls.
Don’t forget to like the video and subscribe to my channel for more baking inspiration. I’d love to hear your thoughts—leave a comment on the video or here on the blog if you give the recipe a try!
The Tools I Use
- Thermometer to measure temperature of oatmeal mixture perfectly for yeast.
- Dough Scraper to scrap contents of dough in mixing bowl.
- Bench Scraper to divide up dough.
- Kitchen Scale for perfectly measured oatmeal rolls.
- Mason Cash 18Q Bowl is the perfect size for mixing and is SO BEAUTIFUL!
- Oil Sprayer to spray on hands if dough is a little wet.
- Glass 9 X 13-inch pan (with lid) is the perfect size pan for these rolls.
- Silicone Brush for brushing butter on rolls after baking.
How I Discovered these Oatmeal Dinner Rolls
The first time I tasted these rolls was in my friend’s cozy dining room in Germany. I distinctly remember raving,
“Wow! These Germans make the BEST rolls!”
To my surprise, she laughed and said, “Actually, I made them.”
I was floored! She graciously handed over her recipe, and I’ve been making them ever since!
The Rolls that Made Me the “Official Bread Baker”
When we lived in Texas, I shared these rolls with friends, and that sealed my fate as the “official roll maker” for every Thanksgiving dinner. Not just any rolls—these rolls. I’ve even had years where I baked six full batches for a single potluck!
Over the years, I’ve easily made this recipe more than 100 times. It’s tried, tested, and always loved. I’ve even used this recipe to teach bread-making classes to groups of ladies, showing just how approachable and delicious homemade bread can be.
Why Oatmeal Dinner Rolls are Special
What makes these oatmeal rolls stand out is their unique texture and flavor. The oatmeal gives them a hearty, wholesome feel, while the soft, fluffy interior makes them perfect for pairing with savory dishes or simply enjoying with butter.
Another aspect I love about these rolls is their versatility. You can shape them into traditional dinner rolls, sandwich buns, or even small loaves for gifting. They freeze beautifully, so you can make them ahead of time and have fresh rolls on hand whenever you need them.
Tips for Perfect Oatmeal Dinner Rolls
To make sure your oatmeal rolls turn out perfect every time, here are a few tips I’ve learned along the way:
Use Quick Oats
While old-fashioned oats can work, quick oats create a smoother dough and softer rolls. If you only have old-fashioned oats on hand, you’ll want to add another 1/4 cup of water.
Slowly Add Flour
Start with the lower end of the flour range in the recipe and add more as needed. The dough should be soft and slightly sticky but manageable. This dough takes a bit for the flour to absorb so add flour slowly as you work the dough.
Proofing Tips
- Adding Yeast – You will need to make sure your cooked oatmeal is at the right temperature before you add your yeast. If you’ve made bread before, you know that if your yeast comes into contact with too hot or too cold of a liquid (for proofing) it will either be killed or not activate. I definitely suggest you use a meat thermometer or infrared thermometer and test for the correct temperature for your specific yeast.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, preheat your oven to 200°F, turn it off, and let the dough rise inside with the oven door cracked. I also like to use the “Bread Proof” feature on my oven.
Don’t Overbake
To keep the rolls soft, bake until just golden on top. Overbaking will dry them out.
FAQs About Oatmeal Rolls
Here are a few common questions I’ve received about this recipe:
Can I use whole wheat flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
Can I freeze the rolls?
Yes! These rolls freeze beautifully. Let them cool completely, then store them in an airtight bag or container. To serve, thaw and reheat in the oven for a few minutes.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Bring it back to room temperature, shape, and let it rise again before baking.
Why I Keep Making These Rolls
No matter how many times I bake these oatmeal dinner rolls, they never fail to impress. Whether it’s for a holiday feast, a casual dinner, or a gift for friends, these rolls always get compliments.
If you’ve never made bread before, these rolls are the perfect recipe to start with. They’re simple, forgiving, and absolutely delicious.
Oatmeal Dinner Roll Recipe
Oatmeal Dinner Rolls Recipe
Description
Ingredients
- 2 c. water
- 1 c. oatmeal, quick cooking
- 3 tbsp. butter
- ⅓ c. brown sugar, packed
- 1 tsp. salt
- ⅓ c. additional water, (or substitute with ice cubes to cool mixture faster)
- 3 tsp. active dry yeast or rapid rise yeast
- 4 to 4 ½ c. unbleached all-purpose flour, plus more if needed
- butter, optional for brushing rolls after baking
Instructions
Cook Oatmeal Mixture
- In a medium saucepan, bring 2 cups of water to a boil
- Stir in 1 cup of quick-cooking oats and cook for 1 minute.
- Remove from heat and immediately add 3 tablespoons of butter, 1/3 cup of packed brown sugar, and 1 teaspoon of salt. Stir until combined. (TIP: Adding salt now won’t stop the yeast from growing, though it may slightly slow the rise, which can enhance the flavor.)
Cool & Add Yeast
- Remove the saucepan from the heat. Add the remaining ⅓ cup of cold water & sugar to the cooked oatmeal.
- Allow the oatmeal mixture to cool to: • 90–110°F for active dry yeast • 120–130°F for quick, instant, or rapid-rise yeast
- Stir in 1/3 cup of water (or add a few ice cubes to speed up cooling).
- Sprinkle 3 teaspoons of yeast over the cooled oatmeal mixture. Stir gently to ensure the yeast is fully hydrated.
- Let the mixture sit undisturbed for 5–10 minutes, until it becomes foamy or slightly lighter in texture.
Mix & Knead Dough
- Place 3 ½ cups of flour into a large mixing bowl or your stand mixer bowl.
- Pour the oatmeal mixture into the flour and stir with a spatula or bread whisk until a rough dough forms.
- By Stand Mixer: Attach the dough hook and knead on low speed, adding flour 1 tablespoon at a time until the dough is soft, slightly sticky, and elastic.
- By Hand: Turn the dough onto a lightly floured surface and knead, adding flour gradually. Be patient—sticky dough will come together as the flour absorbs. Aim for a soft, slightly tacky texture.
First Rise
- Shape the dough into a smooth ball by folding the edges under.
- Lightly grease a bowl with oil and place the dough in, smooth-side down, to coat. Flip it over, cover it with a clean towel or plastic wrap, and let rise for 45 minutes to an hour or until doubled in size.
- To check if the dough is ready, press it gently with your finger. If the indentation remains, it’s ready.
Shape Rolls
- Divide the dough into 15 equal portions. For evenly sized rolls, weigh the dough and divide by 15.
- Shape each portion into a smooth ball:
- Option 1: Pull and tuck the edges under to form a smooth top.
- Option 2 (Preferred): Lightly oil your hands, then cup the dough and roll it on a counter in a circular motion to create a smooth, tight ball.
Second Rise
- Place the rolls in a greased 9×13-inch baking dish, evenly spaced. Cover and let rise for another hour.
Bake
- While rolls are rising, preheat the oven to 350°F.
- Bake for 20–25 minutes, or until the tops are golden brown.
- Remove from the oven and immediately brush with melted butter for extra flavor and shine.
- Allow the rolls to cool slightly before serving. These are best enjoyed fresh but can be stored at room temperature for up to 5 days or frozen for later.
Nutrition
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Sounds so yummy!!! Do you use whole wheat, half and half, or white flour? 🙂 Can’t wait to try them!
I have made them with 1/2 unbleached white and 1/2 whole wheat. They were very good, but my family can detect whole grains like the plague. So if you’re family is use to whole wheat I imagine they’d love them. I usually make them with unbleached white. Bad me!!!
Do you use old-fashioned or quick oats?
Quick oats work best. I have used old fashioned in a pinch but noticed I needed to add about 1/4 cup more of water.