no-knead oatmeal rolls

These No-Knead Oatmeal Rolls are the perfect recipe for bread beginners! The dough is so easy to make, and this hands-off approach gives you foolproof buns. 

It's almost Thanksgiving and I made you BREAD! If you know me {or like, follow this blog}, you might have noticed that I basically never bake bread. Bread and I are not friends. Mind you, I do try, but savory bread just never comes out quite right for me so I tend to stick to cinnamon rolls and loaf breads. But THIS roll recipe, friends... even I can manage. And if I can do it, so can you! These No-Knead Oatmeal Rolls are ridiculously simple to make! Just mix up the dough, let it hang out for 8 hours so it gets nice and puffy, then divide into rolls, bake, and ta-da! There's nothing better than fresh-baked carbs in my opinion!

The recipe for this came in this month's King Arthur Flour catalog, and we aaallll know I'm a huge sucker for KAF recipes. They made it as one big loaf, but I couldn't resist the appeal of cute little individual oatmeal rolls! These are white flour based, but have some oats and like, a cup of whole wheat flour in them so they have just a hint of wheatiness. If you want, you can just use all white flour and I'm sure they'll still be great! They hit a perfect spot between hearty and chewy and soft, with the perfect crispy buttery crust on top. Yum!

So while making these oatmeal rolls, I think I figured out part of my issue when making bread. I don't put enough salt! DEFINITELY make sure you add as much salt as the recipe says and don't just eyeball it, because under-salted bread is just sad bread. And we don't want that. But it certainly does explain why bread tastes so much better with a big pat of salted butter on top 😉 Can't you just imagine these on your Thanksgiving plate, mopping up all the delicious gravy? Or better yet, stuffed with ham and turkey. Yeesssss. And again, these have oats and wheat flour so totally a health food, right? Right. Yep.

Looking for more Thanksgiving goodies? Check out my Homemade Green Bean Casserole, Sausage & Rice Stuffed Acorn Squash, Rosemary Roasted Garlic Mashed Potatoes {vegan!}, and Spiced Cranberry Orange Sangria!

{recipe from King Arthur Flour}

Print Recipe

5 from 2 votes

no-knead oatmeal rolls

Prep Time8 hours hrs

Cook Time1 hour hr

Total Time9 hours hrs

Course: Breads &amp, Loaf Cakes

Servings: 14 rolls

Author: Valentina | The Baking Fairy

Ingredients

• ⅓ cup brown sugar
• 4 cups unbleached all-purpose flour
• 1 cup white wheat flour {you can sub this with normal white flour!}
• 1 ½ cups old-fashioned oats
• ¼ cup {½ stick} unsalted butter softened
• 2 teaspoon salt
• ½ teaspoon instant yeast
• 2 ¼ cups room temperature water
• 2-3 tablespoon melted butter for topping

Instructions

• In a large bowl {or the bowl of your stand mixer fitted with the bread hook}, combine all ingredients until a dough forms.
• Cover the bowl, put it in a warm place, and allow the dough to rise for at least 8 hrs.
• When ready to bake, lightly spray a dutch oven with nonstick spray.
• Lightly knead the dough, and divide into rolls. Place in your prepared pan, cut small X's on top of each, and sprinkle with additional oats.
• Place the top on the dutch oven, and place in the COLD oven. Turn oven on to 450F and allow bread to bake for 40-45 minutes {including preheating time}, then remove the top and allow to bake for 10-15 minutes more.
• When rolls are cooked through, brush with the additional butter and serve warm!
• *NOTE: If you do not have a dutch oven, you can bake rolls in a baking pan, tightly wrapping with foil in place of the top and then removing it for the last 15 minutes. Please note I personally have not tried this!*

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