Breakfast Rolls

Name: Breakfast Rolls
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 16
Ingredients: 650 g wheat flour; 120 g quick-cook oat; 2 tsp sugar; 1 tsp salt; 6 dl water; 1 package yeast; 4 tbsp neutral oil; 30 g quick-cook oats for topping

1 hr 20 min

2 portions

breakfast baking bread

Plan this

Soft, fluffy rolls with oats baked right in — perfect for a weekend breakfast spread with cheese or jam on top.

Instructions

1
Put the flour, oats, sugar, salt, and water into a mixing bowl, then crumble in the yeast.
2
Knead the dough in a stand mixer for 5–8 minutes, or a few minutes longer by hand. Add the oil and keep kneading for another 2–3 minutes until the dough is smooth and elastic.
3
Cover the bowl and let the dough rise somewhere warm until doubled in size, about 30 minutes.
4
Turn the dough out onto a floured surface, divide it into equal pieces, and roll each one into a ball. Place them on a baking tray lined with parchment paper, cover with a cloth, and let them proof until doubled again, about 30 minutes.
5
Brush the rolls lightly with water and sprinkle oats on top. Bake in the middle of the oven at 220 °C for about 10 minutes, then cool on a wire rack.

Per average serving

148

Calories

kcal

4.1

Protein

30.9

Carbs

0.4

Fat

1.1g

Fiber

0.1g

Sugar

122mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

148

Calories

kcal

4.1

Protein

30.9

Carbs

0.4

Fat

1.1g

Fiber

0.1g

Sugar

122mg

Sodium

Tips from the kitchen

The dough is on the wet side, and that's fine. Resist adding extra flour or the rolls turn dense. A sticky dough gives you the soft, fluffy crumb you want.
Add the oil only after the first few minutes of kneading. Throwing it in too early makes it harder for the dough to come together and build structure.
Brush the tops with water before the oats go on, otherwise they slide right off in the oven. A light brush is enough, you don't want puddles.
Ten minutes at 220 is quick, so keep an eye on them. They're done when the bottoms sound hollow when you tap them and the tops have a little color.
Divide the dough by weight if you want them to bake evenly. Sixteen pieces from this batch comes out to roughly 80 g each.

Ways to vary it

Swap a couple handfuls of the wheat flour for whole wheat if you want a bit more bite. Keep most of it white so they stay soft.
Press a few sunflower or pumpkin seeds into the tops along with the oats for a little crunch.
A spoon of honey in place of the sugar works nicely and gives the crust a touch more color.

Storage & leftovers

These keep in an airtight bag at room temperature for two days, maybe three. They freeze well, so bag up what you won't eat and they'll be good for a couple of months. Thaw at room temperature, then warm in the oven at 180 for a few minutes to bring the soft crumb back.

What to serve with it

Set them out with brown cheese, regular cheese, and a few jams so everyone builds their own. A boiled egg on the side rounds out the weekend breakfast.

By Untrained ChefPublished 10 June 2026