Oatmeal Dinner Rolls

Over 20 years ago, I fell in love with these oatmeal dinner rolls while living in Germany. An American friend served them at her table, and I was convinced they were a secret European treasure—until she laughed and admitted they were homemade. Since then, these soft, hearty rolls have become a family tradition, gracing our Thanksgiving and Christmas tables and earning me the title of “Official Bread Baker” among friends. With their slightly sweet flavor and pillowy texture, they’re a guaranteed crowd-pleaser. Let’s bake them together!

Why You’ll Love These Oatmeal Dinner Rolls

• Holiday & everyday hero: Ideal for Thanksgiving, Christmas, or weeknight dinners; doubles as slider buns.
• Wildly popular: A proven crowd-pleaser—everyone who tries them raves and asks for the recipe.
• Perfect texture: Quick oats deliver subtle chew + nutty depth while keeping rolls pillowy-soft.
• Irresistible flavor: Brown sugar + butter create a gentle sweetness that’s indulgent yet wholesome.

Tips for Making These Oatmeal Dinner Rolls

• Quick Oats Are Key: Stick with quick-cooking oats for a smoother dough. Old-fashioned oats work in a pinch, but add an extra ¼ cup (60g) water or pulse them in a blender or food processor a few times to help break them down..
• Flour Gradually: Start with 4 cups (500g) flour and add more only as needed. The dough should be soft and slightly tacky—over-flouring makes dense rolls.
• Perfect Proofing: If your kitchen’s chilly, preheat your oven to 200°F (93°C), turn it off, and let the dough rise inside with the door cracked.
• Don’t Overbake: Pull them out when just golden—overbaking dries them out. Use an instant-read thermometer to check doneness.

The Tools I Use to Make Oatmeal Dinner Rolls

Here are my favorite tools to make these rolls (affiliate links)

• Thermometer to measure temperature of oatmeal mixture perfectly for yeast.
• Dough Scraper to scrap contents of dough in mixing bowl.
• Bench Scraper to divide up dough.
• Kitchen Scale for perfectly measured oatmeal rolls.
• Mason Cash 18Q Bowl is the perfect size for mixing if you’re kneading by hand and is SO BEAUTIFUL!
• Nonstick 9×13-inch Pan is the perfect size pan for these rolls.
• Silicone Brush for brushing butter on rolls after baking.

Why These Rolls Stay in My Rotation

I’ve baked these oatmeal dinner rolls over 100 times—potlucks, holidays, bread classes, you name it. They’re my go-to because they’re simple yet impressive, with a texture and flavor that never gets old. For a twist, I also love whipping up my garlic rosemary dinner rolls—made with 100% white flour—for a fragrant, savory option that’s just as crowd-pleasing. If you’re new to bread, start here—you’ll feel like a pro in no time. I’d love to see them on your table!

Happy Baking!

Oatmeal Dinner Rolls Recipe

Print Recipe

These soft and hearty oatmeal dinner rolls are a family favorite, blending wholesome quick oats with a touch of brown sugar sweetness. Perfect for holidays, weeknight dinners, or freezing for later. With a pillowy texture and buttery finish, they’re simple enough for beginners and impressive enough for any table!

5 from 1 vote

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Rising Time:1 hour hr 45 minutes mins

Total Time:2 hours hrs 40 minutes mins

Servings: 15 rolls

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EQUIPMENT (affiliate links)

• Mixing bowls or
• stand mixer with dough hook
• small saucepan
• Measuring cups and
• Measuring spoons
• kitchen scale for best accuracy
• 9×13-inch pan

Ingredients

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• 2 cup (480 g) water
• 1 cup (80 g) quick-cooking oats
• 3 tbsp (42 g) salted butter
• ⅓ cup (67 g) brown sugar packed
• 1 tsp salt
• ⅓ cup (79 g) additional water
• 3 tsp active dry yeast or rapid rise yeast or rapid rise yeast
• 4 ¼ cup (530 g) unbleached all-purpose flour (WEIGH FOR ACCURACY) + more if needed
• salted butter optional for brushing rolls after baking

Instructions

Cook the Oatmeal Mixture

• In a medium saucepan, bring water to a boil over medium-high heat.
  2 cup (480 g) water
• Stir in quick-cooking oats and cook for 1 minute, stirring occasionally.
  1 cup (80 g) quick-cooking oats
• Remove from heat and add butter, packed brown sugar, and salt. Stir until the butter melts and everything is combined. (Adding salt here won’t kill the yeast—it just slows the rise slightly, boosting flavor!)
  3 tbsp (42 g) salted butter

  ⅓ cup (67 g) brown sugar

  1 tsp salt

Cool & Add Yeast

• Stir in cold water to cool the mixture. (Pro tip: Toss in a few ice cubes if you’re impatient—it works like a charm!) Let it sit until it reaches the right temperature for your yeast: 90–110°F (32–43°C) for active dry, or 120–130°F (49–54°C) for rapid-rise. Use an instant-read thermometer for accuracy.
  ⅓ cup (79 g) additional water
• Sprinkle 3 teaspoons yeast over the mixture and stir gently. Let it rest for 5–10 minutes until foamy—a sign your yeast is alive and ready to work!
  3 tsp active dry yeast or rapid rise yeast

Mix & Knead the Dough

• In a large mixing bowl or the bowl of a stand mixer, add 4 cups (500g) flour. Pour in the oatmeal-yeast mixture and stir with a spatula until a shaggy dough forms.
  4 ¼ cup (530 g) unbleached all-purpose flour (WEIGH FOR ACCURACY)
• By Stand Mixer: Attach the dough hook and knead on low speed for 6–8 minutes, adding flour 1 tablespoon at a time (up to 4 ½ cups total, or 562g) until the dough is soft, slightly tacky, and pulls away from the sides.
• By Hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding flour gradually. Be patient—it’ll feel sticky at first but will smooth out as the flour absorbs. Aim for a soft, elastic ball.

First Rise

• Shape the dough into a ball by tucking the edges under. Lightly grease a large bowl with oil, place the dough in smooth-side down, then flip it so it’s coated. Cover with a clean towel or plastic wrap and let rise in a warm spot (75–85°F/24–29°C) for 45 minutes to 1 hour, until doubled. Test readiness by pressing a finger into the dough—if the indent stays, it’s good to go!

Shape the Rolls

• Gently punch down the dough and transfer to a lightly floured surface. Weigh the dough and divide by 15 for equal portions (about 70–75g each).
• Shape each piece into a smooth ball. Either tuck the edges under or lightly oil your hands and roll each portion on the counter in a circular motion for a tight, smooth top.

Second Rise

• Arrange the rolls in a greased 9×13-inch (23×33cm) baking dish, spacing them evenly. Cover and let rise for 45 minutes to 1 hour, until puffy and nearly touching.

Bake

• Preheat your oven to 350°F (177°C) during the second rise.
• Bake for 20–25 minutes, until the tops are golden brown and the internal temperature reaches 190°F (88°C).
• Remove from the oven and brush with melted butter for that glossy, buttery finish. Cool slightly before serving—though good luck resisting them warm!
  salted butter

Video

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