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Oatmeal Sourdough Rolls
February 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 , 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!

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