These hearty oatmeal rolls are the perfect dinner rolls to bake alongside your dinner. And bonus: they are both gluten and dairy free! Who says you can't make allergy-friendly foods that are just as delicious? Trust me, these rolls don't skimp on texture or flavor. They are nice and hearty and pair amazingly with soup on a chilly day.
This recipe makes 12 delicious oatmeal rolls that you can add to any meal. Or, honestly, they are amazing by themselves with a bit of butter (vegan if you want to keep the dairy free party going). This is the kind of recipe that's great to have on hand for when you're making soup or another warming meal. Oats and oat flour make this recipe gluten free, just like this recipe for oatmeal crepes. Just make sure you get certified gluten free oats, and you'll be golden! These hearty oatmeal rolls are sure to be a crowd-pleaser.
Want more gluten free rolls? Check out these dinner rolls, these yeast rolls, these potato rolls and these sourdough rolls!
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Table of contents
Why this recipe is the best!
This is a recipe you'll want to hang on to and use for each occasion that you need good allergy-friendly rolls. From dinner parties to holiday meals to an average Tuesday night dinner, these oatmeal rolls will be sure to complement the meal. Here are a few more things you'll love about these hearty oatmeal rolls:
- They are gluten and dairy free, so these rolls are perfect to take to gatherings since most people will be able to enjoy them.
- You can pair them with so many foods or even eat them by themselves as a warm, buttery snack.
- Like these quick breadsticks, they only take a little over an hour to make, and you can be cooking other parts of a meal while you wait for the dough to rise.
- This recipe makes 12 hearty oatmeal rolls, perfect for a big family or for a smaller family to have seconds.
💭Pro tips
While this roll recipe is fairly straightforward, there are a few things you'll want to be certain to get right. Follow these tips to ensure hearty oatmeal roll perfection.
1. Use certified gluten free oats
While oats are naturally gluten free, not all oats you come across in the store are certified gluten free. Some brands of oats are made in a facility where gluten-containing grains are processed, so there is a chance of cross-contamination. So make sure you buy oats that are specifically certified gluten free, like Bob's Red Mill or Nuts.com.
2. Use pure maple syrup
This recipe calls for pure maple syrup, which is just 100% maple syrup. I don't recommend using maple-flavored syrup like you put on pancakes.
3. Scrape down the mixing bowl
Scrape down the sides of your mixing bowl with a spatula during the mixing process to ensure that all of the ingredients are fully combined.
4. Let the rolls rise
Once you portion out the dough, the rolls need to rise for 30-35 minutes, or until they have risen by at least half. They should rise to one and a half times their size by the end of the rise period. This is a crucial step in making these rolls so that they are the right size and texture.
5. Helpful tools
Here are a few tools that will help you make these hearty oatmeal rolls:
- Digital scale (to accurately measure the oats and flours)
- Stand mixer
- Mixing bowl
- Rubber spatula
- Baking sheet
- Clean kitchen towel
Ingredients & substitutions
- Yeast - Active dry yeast was used in this recipe, not instant or fast-rising yeast.
- Water - The water needs to be warm, about 80 degrees Fahrenheit.
- Olive oil - The olive oil can be replaced with vegetable oil or melted coconut oil.
- Maple syrup - The maple syrup should be 100% pure maple syrup, not maple-flavored syrup.
- Oats - The oats should be certified gluten free oats, such as Bob's Red Mill or Nuts.com.
- Oat flour - Oat flour can be purchased (make sure it is certified gluten free) or made at home by blending oats in a food processor.
- Gluten free flour mix - This gluten free flour mix is recommended. Other mixes may work but have not been tested in this recipe.
- Salt - There is no alternative for salt in this recipe.
- Xanthan gum - Xanthan gum can be replaced by any of these alternatives.
Measurements for each ingredient, along with instructions for making the rolls are in the recipe card below.
Note about yeast
This recipe was tested with active dry yeast, which is different from instant yeast or fast-rising yeast. To make sure your oatmeal rolls turn out correctly, I recommend using active dry yeast in this recipe.
Mixing
It only takes a few minutes for this oatmeal roll dough to come together in the bowl of a stand mixer. Start by mixing the yeast with the warm water in a measuring glass and set aside to proof for 5 minutes (step 1 above). Next, add the olive oil and maple syrup (step 2). In the bowl of a stand mixer, mix the oats, oat flour, gluten free flour mix, salt, and xanthan gum for 30 seconds (step 3). Add the water-yeast mixture and mix on low for 15 seconds (step 4). Scrape down the bowl (step 5) and then mix the dough on medium speed for 2 minutes (step 6).
Baking & serving
Meanwhile, spray a 9 by 13 inch baking pan with cooking spray. Scoop ⅔ cup to ¾ cup portions of dough onto the pan, making 3 rows on the short side and 4 on the longer side. Cover the pan with a clean towel and let rise for 30-35 minutes or until they have risen by at least half.
Once the rolls have risen, bake for 20-25 minutes or until a thermometer registers 205-210 F. These hearty oatmeal rolls are best served immediately, while still warm.
Storing
Although these rolls are best to enjoy on the same day they are baked, they can be stored for 2 days in a sealed plastic bag at room temperature. To serve warm later on, cover the rolls with foil and warm them in the oven at 250 F for 10 minutes.
FAQ's
Buy a brand of oats that says "certified gluten free". This means the oats were processed in a facility where they couldn't have been cross-contaminated by any gluten-contained grains. Good examples are Bob's Red Mill and Nuts.com.
Yes! You can buy premade oat flour at the store or online, but making it at home is super easy and convenient. Simply place gluten free oats in a food processor and process on high for 5-6 minutes until it has a fine texture.
After the rolls rise for 30-35 minutes, they should be one and a half times their original size, or at least have risen by half. They shouldn't be as big as double their size in this time frame.
More roll recipes!
Recipe
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Hearty Oatmeal Rolls: Gluten and Dairy Free
Ingredients
- 3 teaspoons active dry yeast
- 1 ½ cups water 80F
- ¼ cup olive oil
- 1 Tablespoon maple syrup
- 112 grams gluten free oats about 1 ¼ cups
- 120 grams oat flour about 1 cup
- 195 grams gluten free flour mix about 1 ½ cups
- 1 teaspoon salt
- 1 teaspoon xanthan gum
Instructions
- Mix the yeast with the water. Set aside to proof for 5 minutes.
- Add in the olive oil and maple syrup.
- In the bowl of a stand mixer, mix the oats, oat flour, gluten free flour mix, salt and xanthan gum for 30 seconds.
- Add in the water-yeast mixture. Mix on low speed for 15 seconds.
- Stop the mixer and scrape down the bowl. Turn mixer to medium speed and mix dough for 2 minutes.
- Spray a 9" x 13" baking pan with cooking spray.
- Scoop ⅔ - ¾ cup portions of dough into pan, making 3 rows on the short side and 4 on the longer side.
- Cover pan with a towel and let rise for 30-35 minutes or until rolls have risen by at least half.
- Preheat the oven to 400F. Bake rolls for 20-25 minutes or until an instant read thermometer registers 205-210F.
- Serve warm.
Notes
- The recipe was tested with active dry yeast, which is not the same as instant or fast rising yeast.
- The olive oil may be substituted with vegetable oil or melted coconut oil.
- Make sure to use pure maple syrup, not maple flavored syrup.
- Make sure your oats are certified gluten free oats like Bob's Red Mill or Nuts.com.
- The recipe was tested with this brand of oat flour.
- This gluten free flour mix is recommended. Other mixes may work, but they have not been tested.
- Rolls should not double in size. They will rise to about one and a half times their original size.
- Rolls are best served the same day. They can be kept at room temperature for up to 2 days in a sealed plastic bag. To serve, warm them, covered with foil, in a 250F oven for 10 minutes.
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