Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavor.

Sally

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.

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  • 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.

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.

  • Arrange the rolls on the prepared baking sheet, and bake 10 to 12 minutes in the preheated oven, until lightly browned.

Nutrition Facts

126 calories; protein 3g 6% DV; carbohydrates 18.9g 6% DV; fat 4.3g 7% DV; cholesterol 7.8mg 3% DV; sodium 173.2mg 7% DV. Full Nutrition
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Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2008
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) Read More
(129)

Most helpful critical review

Rating: 3 stars
11/29/2010
ehhh these were only so so. I think the other reviewers made me think it was going to be something special but it seemed like more effort than it was worth. They didn't rise very well and were very heavy for my tastes. I also made the San Francisco sour dough at the same time and it was fabulous...maybe that's why this scored so low? Read More
(3)
146 Ratings
  • 5 star values: 113
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2008
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) Read More
(129)
Rating: 5 stars
06/20/2011
I used my Kitchen Aid to make these rolls. I proofed the yeast (I used one whole "packet" of active yeast) in the mixer bowl with the honey and warm water for ten minutes until the yeast "bloomed", then I added the starter, molasses, egg, melted butter (which I used instead of margerine), then the dry ingredients. I did run my oats through my mini-processor before using it using the ice crushing feature so my oats would be a finer consistancy. This did need about 3/4 cup of flour more than what was asked for in the recipe. I kneaded this dough with my dough hook for about five minutes, then I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/4 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I covered the top of the rolls in a greased muffin tin with saran wrap before letting it rise on the warm heating pad for another half hour or so. I baked them at 400 degrees for 15 minutes. These rolls were really very good! The oats gave the rolls a nutty kind of flavor--which was just wonderful combined with the yeasty-sourness of the starter and the buttery-molasses-y flavor. These turned out really fluffy and soft and just......incredible! NOTE: I will say that I did not get 24 rolls out of this recipe, I got 12. That was fine for me because that was all I needed. For someone else who wants a recipe that make a larger quanitity, be sure to double this recipe. Read More
(61)
Rating: 5 stars
06/13/2006
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. Read More
(53)
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Rating: 5 stars
02/18/2007
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! Read More
(47)
Rating: 5 stars
03/18/2007
These were fabulous! I'm always looking for recipes to use with my sourdough starter. I sub'd 1 cup of whole wheat flour for 1 cup of A/P flour as someone else suggested. They can also be made without a bread machine. I used my heavy duty stand mixer. The dough handled beautifully. A keeper! Read More
(29)
Rating: 4 stars
03/06/2007
I made this into two loaves rather than rolls. Subbed 1c of the flour with 1c white whole wheat flour and 3T of flour with 3T vital wheat gluten. Used butter rather than margarine and whole oats rather than the quick cooking kind. This had a dark brown crunchy crust and was light brown inside. I couldn't detect a sourdough flavor but it tasted good. Thanks for the recipe Sconner! Read More
(28)
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Rating: 4 stars
01/07/2006
While I recommend using a "sourdough sponge" if you don't know how just look it up on the web to give some extra sourdough flavor I thought these were wonderful. Read More
(23)
Rating: 5 stars
08/27/2007
I had a new Stand Mixer and some sourdough starter so thought this recipe would be good. It was GREAT. The rolls did not make it until the chicken was done though. Next time I will double the recipe. Soft and tasty. Read More
(19)
Rating: 5 stars
02/08/2012
Fantastic! I've made 2 batches so far. I followed the recipe pretty closely except for the additional flour needed which is very typical when making bread because of environmental differences. The second batch I used 1/4 butter (1/2 cup is just to much fat in a loaf of bread), and rolled oats that I soaked in the water, 1 cup wheat flour 2 cups white and again additional flour to reach the right consistency. These were light and fluffy with a soft crust. The kids devoured them. I agree it would be very hard to get 24 rolls from one batch but these are so yummy I'll need to double them every time! A few hints when using sour dough; it must be kneaded until the dough is soft not sticky and an imprint with your knuckle springs back slowly. There is a fantastic site to explain the nuances of working with sour dough http://www.thewilbournegroup.com/Sourdough/SourdoughStarterHelp.html , especially note the paragraph on shaping and baking. I've never had another misshapen flat loaf again.(well worth the read). We made cinnamon rolls with a batch of these, also very yummy. Thanks for the great recipe! Read More
(15)
Rating: 3 stars
11/29/2010
ehhh these were only so so. I think the other reviewers made me think it was going to be something special but it seemed like more effort than it was worth. They didn't rise very well and were very heavy for my tastes. I also made the San Francisco sour dough at the same time and it was fabulous...maybe that's why this scored so low? Read More
(3)
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