Ingredients
Scale
- 1 cup rolled oats
- 1 cup warm milk (plus extra as needed)
- 2 1/4 tsp instant yeast (or 1 packet active dry yeast)
- 1 large egg
- 2 tbsp brown sugar
- 1/4 cup melted butter
- 1/2 tsp salt
- 2 1/2 to 3 cups all-purpose flour (can substitute part with whole wheat)
- 1 cup raisins (dark or golden)
- Optional: 1/2 tsp cinnamon, pinch of nutmeg, 1 tsp orange zest, 1/2 cup chopped walnuts
Instructions
- If using active dry yeast, activate it in 1/4 cup warm milk with a pinch of sugar and let sit 5–10 minutes until foamy. Skip this step if using instant yeast.
- Soak oats in warm milk for 10 minutes to soften.
- In a large bowl, combine soaked oats, yeast mixture (or dry yeast), brown sugar, salt, melted butter, egg, and most of the flour.
- Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Add raisins and any optional ingredients toward the end of kneading.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Punch down the dough and divide into 12 rolls. Shape and place in a greased baking dish or on a tray.
- Cover and let rise again for 30–40 minutes until puffy.
- Bake at 375°F (190°C) for 20–25 minutes until golden. Cover loosely with foil if tops brown too fast.
- Let cool slightly before serving—or dive in warm!
Notes
Store cooled rolls in an airtight container with a paper towel at room temp for 2–3 days. Freeze unbaked rolls after shaping or freeze baked rolls individually wrapped. Reheat in toaster oven at 300°F for 8–10 minutes for best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 8g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg