Types Of Bread: Oat Rolls (+ More Tasty Bread Varieties)

5 from 2 reviews

Types Of Bread: Oat Rolls (+ More Tasty Bread Varieties)

This list of different types of bread from all over the world is just what you need for finding the perfect complement to any dish! There are flatbreads, quick breads, yeast rising breads, holiday breads, and more! If you're curious to learn all there is to know about different types of bread, you've come to the right place!

Prep Time25

Cook Time25

Rising Time1 45

Total Time2 35

Course: Bread Recipes, Dinner Rolls, Yeast Rolls

Cuisine: American

Servings: rolls

Calories: 150kcal

Author: Angela Latimer

Ingredients

2 cups water (warm water between 105-115°F/40-46°C)
1 tablespoon sugar
1 packet active dry yeast (¼ ounce or 2 ¼ teaspoons)
1 cup quick oats (not Old Fashioned, Rolled Oats, or Steel Cut Oats)
3 tablespoon butter (salted - melted and cooled slightly)
⅓ cup light brown sugar (packed)
4 ½ to 5 cups all-purpose flour (+ more for your working surface)
1 teaspoon salt

US Customary - Metric

Instructions

Combine warm water, sugar, and yeast then stir until smooth and set aside to activate or 'bloom'.
2 cups water, 1 tablespoon sugar, 1 packet active dry yeast
Add the quick oats to a food processor and pulse until the consistency is fine, with few pieces of oats remaining (like coarse flour).
1 cup quick oats
In a large bowl or the bowl of your stand mixer combine the dissolved, frothy yeast with the first 4 cups of flour, (ground) quick oats, melted butter, light brown sugar, and salt. Mix until smooth, adding the additional flour as needed to form your dough (it should be a soft, sticky dough).
3 tablespoon butter, ⅓ cup light brown sugar, 4 ½ to 5 cups all-purpose flour, 1 teaspoon salt
Turn the dough out onto a floured working surface and knead for 6-8 minutes (or 3-4 minutes in your stand mixer on low speed, until the dough clings to your dough hook and pulls from the sides). Once the dough has a smooth, elastic consistency transfer it into an oiled bowl and cover with a warm, damp tea towel or plastic cling film.
Place the dough in a warm place and allow it to rise until doubled in size, about 1 hour.
When the dough has doubled in size, punch it down halfway and transfer it back out onto your floured working surface. Divide the dough into 20 portions and shape them into balls.
Place the shaped dough balls into a greased 9x13 baking pan then cover and allow to rise until doubled, about 45 minutes.
Preheat your oven to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or until golden brown on the top. Remove from the oven when done and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool.

Notes

Stir the warm water before checking the temperature with a digital thermometer.
Make sure your yeast is fully activated.
For consistent results every time use all-purpose flour.
Use salted butter.

Nutrition