Oat Flour Rolls Recipes

FLUFFY HONEY OAT DINNER ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the oats, honey, butter and salt. Add the boiling water and mix until combined. Let the oats soften and the mixture cool for 15-20 minutes until about 110 degrees (or lightly warm to the touch).
• Add the yeast and 2 cups of the flour. Mix until combined. With the mixer on low speed, continue adding flour, 1/2 cup at a time, until a soft dough forms that clears the sides of the bowl but is still soft and tacky to the touch (be careful not to overflour!). The exact amount of flour will depend on many factors, so don't worry if you have to add more or less than called for to achieve the right texture for the dough. Knead the dough for 4-5 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl and cover with a clean towel or greased plastic wrap. Let the dough rise until doubled, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
• Punch down the dough and divide into 12 equal pieces (see note). Shape each piece into a round ball, pinching the bottom to seal.
• Grease a 9X13-inch baking pan and place the rolls in the pan. Cover and let the rolls rise until puffy and almost doubled in size, about an hour.
• Preheat the oven to 350 degrees F. Bake the rolls for 20-25 minutes until golden on top and baked through. Brush with melted butter, if desired.

OAT FLOUR ROLLS

Steps:

• Combine the warm water, honey and yeast in the bowl of a stand mixer and let sit for about 5 minutes until the yeast starts to bloom.
• Add the egg, butter and flour and mix until combined (using the paddle is fine, the knead hook is not necessary due to the lack of gluten, dough will not form a sticky ball).
• Add the salt and mix again until combined. Salt can kill yeast so it is better to add it after the flour.
• Cover the bowl and let sit in a slightly warmer area in the kitchen for about an hour.
• Pull off pieces of dough and round with hands and place in a buttered 8 x 8 inch dish. Cover and let sit for about 30 minutes. During this step pre-heat the oven to 400 degrees fahrenheit.
• Bake the rolls uncovered about 20 minutes or until browned on bottom.
• Let the pan cool for about 20 minutes and then serve or store in the refrigerator for several days.

OATMEAL DINNER ROLLS

Steps:

• In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm. , In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks.

SOFT OATMEAL DINNER ROLLS RECIPE

Steps:

• In the bowl of a mixer fitted with a dough hook, dissolve the brown sugar and yeast in the warm water. Allow to stand and get foamy for 5 minutes.
• While waiting for the yeast, process the quick cooking oatmeal in a blender or food processor until it is only a little bit coarser than regular flour.
• When the yeast is ready, mix in the butter, salt, processed oatmeal and 2 cups of the flour. Once this is all mixed in your dough will be really sticky and not form a ball
• Add more flour a 1/4 cup at a time with the mixer running until the dough begins to come together and clean the sides of the bowl. (Refer to the pictures in my post). I usually only have to add an additional 1/2 cup of flour, if you live in a more humid place you may need a little more.
• Knead the dough at a medium speed for 3 minutes. After 3 minutes the dough should only be slightly stick and will have cleaned the sides of the bowl well.
• Remove the dough hook and cover the bowl with a dish towel. Let the dough rise until doubled. This should take 45 minutes to an hour.
• Dump risen dough out onto a lightly floured surface and divide it up into 15 pieces. Shape these pieces into balls and place them in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Cover with a towel and allow them to rise until doubled (30-45 minutes)
• Preheat the oven to 375 degrees and bake the rolls for 15-20 minutes. The tops should be golden brown and rolls will sound hollow when thumped. Run a cube of butter over the tops of the hot rolls if desired.

GLUTEN-FREE VEGAN TEFF OAT ROLLS

Steps:

• Preheat the oven to 350 degrees and prepare a baking sheet with oil or parchment paper.
• Combine the warm water and maple syrup in a 4 cup measuring cup or small mixing bowl. Stir until sweetener is dissolved.
• Note: The water must not be too hot or it will kill the yeast. You can test the water on the underside of your wrist. If it's too hot to touch wait until it cools a bit. If it's winter and your house is freezing, you can put water from the tap into the microwave for about 45 seconds to warm it up.
• Sprinkle the yeast over the top of the water mixture. In a few minutes, you should notice some change as the yeast gets activated. Let sit for 10 minutes.
• Add the Maskal Ivory Teff flour, oat flour, tapioca flour, arrowroot flour, brown rice flour, baking soda, and salt to a large mixing bowl. Mix well and set aside.
• Go back to the yeast mixture and add in olive oil, ground chia seed, apple cider vinegar, ground flax seed, and ground psyllium husk. Mix well and let sit for about 5 minutes. The mixture will thicken into a slurry.
• After the 5 minutes are up, add the wet yeast mixture to the dry ingredients and stir with a wooden spoon. You can also do this in a mixer with the paddle attachment (not the dough hook).
• Mix the dough until the dry ingredients are completely incorporated with the wet ones. The dough will be more sticky than a traditional wheat bread dough. Let the dough sit for about 5 minutes before making the rolls.
• Form 10 rolls out of the dough, placing them on the baking sheet as you go. I also make a cut with a sharp knife down the middle for decoration. I made oval rolls, but you can make them any shape you want. If the dough is sticking to your hands, wet your hand a bit as needed.
• Cover the newly formed rolls with a clean dish towel and put in a warm place. In the winter I put it on top of the stove because it's warmer since the oven is on. Let them rise for 20 minutes. They won't quite double in size, but they should grow a little bit bigger.
• Uncover the pan and place it in the preheated oven. Cook for 20 to 30 minutes, or until the bottoms have turned a dark brown and the tops of the rolls are solid.
• Store any leftover rolls in an airtight container.
• *You can make your own oat flour by processing rolled oats in your food processor. It easy and cheap too!

HOW TO MAKE OAT FLOUR IN BLENDER

Steps:

• Measure out 1 cup of old fashion oats and place in blender
• Blend or pulse oats until they are ground into powdery flour, approximately 1-minute or less. Time will depend on the power of your appliance.
• If needed, stop and stir oats then pulse again to make sure they are completely blended.
• One cup of oats makes just under 1-cup of flour. Use immediately in your favorite recipe or store in an airtight container.

OAT DINNER ROLLS

Steps:

• In a large saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water., Transfer to a large bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.

OAT FLOUR CINNAMON ROLLS

Steps:

• Preheat oven to 350F.
• In a bowl, add the yogurt and apple cider vinegar and stir until combined. Then add in the oat flour, baking powder, baking soda and salt and mix until just combined.
• Flour your working surface with more oat flour and transfer the dough on top. Sprinkle a bit more oat flour on top and then use your hands or a wooden roller and roll the dough into a long rectangle, about 4-5 inches in width about 1/4 of an inch in thickness.
• Spread the cashew butter on the dough and then sprinkle on the coconut sugar and cinnamon. Slice the dough into 4 even strips and then roll each one individually. Place into a small baking dish and bake for 19-22 minutes or until tops are lightly golden brown.
• Drizzle with maple cashew cream or icing and enjoy!

OAT ROLLS

Steps:

• Gather all your ingredients so that you have everything close at hand on the counter or table.
• In a large mixing bowl combine old-fashioned oats, brown sugar, butter and salt. Add boiling water and stir. Cool to 100-115 degrees.
• Add two cups of all-purpose flour and instant yeast to the oat mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
• Punch dough down. Turn onto lightly floured surface. Using a bench knife, divide dough into 20 equal-sized pieces. Form into round rolls by gently stretching each piece under to form a smooth top. Then pinch bottom together to seal.
• Place formed balls in a greased 13 x 9 inch baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees.
• Bake in preheated oven for 30-35 minutes until golden brown. Smooth butter over warm rolls. Serves 20.

GLUTEN-FREE OAT ROLLS

Steps:

• Heat the water in the microwave till 42 degrees (or according to the yeast package). Mix the yeast with the water. Add the psyllium and let sit for ten minutes until it's "gel-like" consistency (skip this step if your flours contain psyllium)
• Add maple syrup, salt, olive oil and stir
• Add the oats and the flours and mix with a mixer for 2 minutes
• Pour the dough on a floured surface. Sprinkle the dough very lightly with more flour. Divide the dough into 12 equal pieces. Shape the pieces into rolls. Place them on a baking pan lined with parchment paper
• Let the rolls rise uncovered for 20-30 minutes.
• Bake at 225 Celsius degrees (440 in Fahrenheit) for about 15 minutes

GLUTEN & DAIRY-FREE HONEY-OAT ROLLS

Steps:

• In a small bowl combine one egg, cider vinegar, molasses, and olive oil. Whip gently with a fork and set aside.
• In a bowl or pan heat gluten-free beer to 120 degrees. Remove from heat and add honey. Stir until dissolved.
• Add quick-rise yeast to beer mixture and allow to sit for yeast to bubble and proof.
• In large mixing bowl add all dry ingredients. Stir until all dry ingredients are fully incorporated.
• Add Liquid ingredients and beer/yeast ingredients to flour.
• Mix on medium-high with paddle attachment for 4 minutes. Dough will be sticky.
• Spray a 7x9" glass dish with non-stick spray.
• Divide dough into eight equal parts.
• Dip hand in water to handle dough and have it not stick to your hands. Flip dough ball back and forth between hands until it forms a smooth ball. Place it in dish. Repeat until all eight dough rolls have been formed.
• Cover rolls with a very light tea towel or use paper towel. Set in a warm, non-drafty place to rise (approximately 45 min).
• Preheat oven to 375 degrees while dough is rising.
• Once rolls have doubled in size, whip last egg with a fork and add 2 tsp water. Gently spread egg mixture over the tops of the rolls with a baster. Place in preheated oven for 25-35 minutes, or until rolls are golden brown on top.
• Serve warm.

APPLE OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.
• To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
• In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
• In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
• Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.
• Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.
• Bake for 20 to 25 minutes until puffed and golden.