These herbed oat rolls are studded with dried cranberries, rosemary and sage, and use Quaker Old Fashioned Oats for a hearty texture. They make a delicious accompaniment to dinner and are easy to prepare from scratch.
Table of contents
- Why Make Oat Rolls
- Ingredients For These Oat Rolls.
- How To Make This Recipe
- FAQs and Expert Tips
- Other Recipes To Try:
Why Make Oat Rolls
This recipe combines savory herbs and sweet dried fruit for well-balanced flavor. The oats add fiber and a pleasant chew, while applesauce keeps the dough moist with less fat than traditional rolls.
These rolls use simple pantry ingredients and produce a homemade result that beats many store-bought frozen options in taste and nutrition. They freeze and reheat well, and leftover rolls make excellent mini sandwiches.
Ingredients For These Oat Rolls.
Yeast: Active dry or quick yeast will work to leaven the dough. Dissolve it first in warm water to activate.
Sage & Rosemary: Fresh or dried herbs add a savory, festive note.
Applesauce: Replaces some fat while keeping rolls tender and moist.
Quaker Old Fashioned Oats: Adds fiber, body and a rustic look when sprinkled on top.
How To Make This Recipe
Step 1: Dissolve 2 tsp active dry yeast in 1/4 cup warm water (100–110°F) with a small pinch of sugar. Let it sit about 10 minutes until foamy. Meanwhile, heat 3/4 cup almond milk (or milk of choice) just to a simmer and pour over 1/4 cup butter to melt. Stir in 1 tbsp dark brown sugar, 1/4 cup unsweetened applesauce, 2 tbsp maple syrup or honey, 3/4 cup oats and 2 tsp salt. Allow the mixture to cool slightly.
Step 2: When the milk mixture is near room temperature, whisk in 1 egg, then add the activated yeast. In a separate bowl, combine 2½ cups all-purpose flour with 1/2 tbsp finely chopped sage, 1/2 tbsp chopped rosemary and 1/2 cup finely chopped dried cranberries. Gradually add the flour mixture to the wet ingredients until a sticky dough forms. Let the dough rest 10 minutes.
Step 3: Lightly coat a bowl with oil or butter, place the dough inside, cover with plastic wrap and refrigerate for at least 3 hours or overnight. The dough will firm up in the fridge; most of the rising occurs later at room temperature.
Step 4: After chilling, turn the dough onto a floured surface, gently fold and divide into 12–14 equal pieces. Shape each piece into a rounded ball by folding the corners under, or form small rectangles and tuck under to create smooth tops.
Step 5: Arrange the rolls tightly in a greased 9-inch round pan so they touch. Sprinkle the tops with a little extra oats. Let the rolls rise at room temperature for about 2 hours until doubled.
Step 6: Preheat the oven to 350°F and bake the rolls for 30–40 minutes, until golden brown and cooked through. Remove from the oven and brush the tops with 2 tbsp melted butter. Serve warm.
FAQs and Expert Tips
Yes, but fresh cranberries add moisture and may slightly change baking time; dried cranberries are recommended for consistent results.
Yes. Maple syrup or honey both work well; molasses is another option for a richer flavor.
Yes. Plant-based butter and non-dairy milk produce dairy-free rolls that still turn out tender.
Yes, use a gluten-free all-purpose flour blend and certified gluten-free oats to make the recipe gluten free.
Whole wheat flour can be used, though you may need a bit more liquid and the rolls will be denser and more rustic.
If you prefer plain herbed rolls, omit the cranberries and enjoy rosemary-sage dinner rolls instead.
Other Recipes To Try:
- Vegetarian Pasta Bake
- Gluten Free Walnut Brownies
If you enjoyed this recipe, please leave feedback and try variations such as dairy-free or gluten-free substitutions to suit your needs.
Oat Rolls
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Ingredients
- 2 tsp active dry yeast
- ¼ cup warm water
- ¾ cup almond milk
- ¼ cup butter
- ¼ cup unsweetened applesauce
- 1 tbsp dark brown sugar
- 2 tbsp maple syrup or honey
- ¾ cup Quaker Old Fashioned Oats
- 2 tsp salt
- 1 egg
- 2½ cups AP flour
- ½ cup finely chopped dried cranberries
- ½ tbsp sage, finely chopped
- ½ tbsp chopped rosemary
- 2 tbsp melted butter (for brushing)
Instructions
To Start:
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Step 1: Dissolve the yeast in 1/4 cup warm water (100–110°F) with a pinch of sugar and let it bubble for about 10 minutes.
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Step 2: Heat the milk to a slight simmer and pour over the butter to melt. Mix in brown sugar, applesauce, maple syrup or honey, oats and salt, then cool slightly.
Step 3: When cool, add the egg and the activated yeast. In a separate bowl mix flour with chopped sage, rosemary and cranberries, then add the flour mixture gradually to form a sticky dough. Rest the dough 10 minutes.
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If the dough is excessively sticky, add flour a little at a time (about 1/3 cup) until manageable.
Next Prepare Dough To Rest.
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Step 4: Place the dough in a greased bowl, coat the surface so it won’t stick, cover with plastic wrap and refrigerate 3 hours or overnight. The dough will firm up in the fridge.
After Resting The Dough – Day Of Baking
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Step 5: On a floured surface fold the dough, divide into 12–14 pieces, shape and place tightly in a greased 9-inch round pan. Let rise at room temperature for about 2 hours.
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Step 6: Bake at 350°F for about 40 minutes or until golden brown. Brush with melted butter and serve warm.
Notes
If not dairy-free, regular cow’s milk and butter work well.
You can substitute with gluten-free all-purpose flour and certified gluten-free oats to make these rolls gluten free.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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