These No-Knead Oatmeal Rolls are an ideal starter bread recipe. The dough is simple to mix, and a hands-off rise gives consistently tender, flavorful rolls.
With the holidays approaching, fresh bread feels especially comforting. I rarely bake savory bread, but this recipe made me a convert — it’s forgiving, straightforward, and produces great results even for beginners. These No-Knead Oatmeal Rolls are minimal-effort: combine the ingredients, let the dough rest and rise for about eight hours, shape the rolls, and bake. The end result is soft, slightly chewy rolls with a crisp, buttery exterior — perfect for mopping up gravy or serving alongside a holiday meal.
This version was inspired by a King Arthur Flour recipe, adapted into individual rolls rather than one loaf. The dough uses mostly white flour with a cup of whole-wheat (or you can substitute additional white flour if you prefer). Old-fashioned oats add texture and a gentle nuttiness. The balance between hearty and tender is just right: a soft interior, a pleasant chew, and a lightly crisp top when brushed with butter after baking.
One tip I discovered: don’t skimp on the salt. Bread needs enough seasoning to bring out the flavor, so measure the salt rather than eyeballing it. Salt also enhances the taste when you add a pat of butter on warm rolls. These rolls would be excellent on a Thanksgiving table — they hold up to hearty fillings like turkey or ham and are perfect for scooping up gravy.
No-Knead Oatmeal Rolls
8 hrs
1 hr
9 hrs
14 rolls
Valentina | The Baking Fairy
Ingredients
- ⅓ cup brown sugar
- 4 cups unbleached all-purpose flour
- 1 cup white wheat flour (or substitute additional all-purpose)
- 1 ½ cups old-fashioned oats
- ¼ cup unsalted butter softened (½ stick)
- 2 teaspoons salt
- ½ teaspoon instant yeast
- 2 ¼ cups room temperature water
- 2–3 tablespoons melted butter for brushing
Instructions
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In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine all ingredients until a cohesive dough forms. Mixing can be done by hand or on low speed; there is no need for intensive kneading.
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Cover the bowl and place it in a warm, draft-free spot. Let the dough rise for at least 8 hours, until it has visibly puffed and expanded.
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When ready to bake, lightly coat a Dutch oven or heavy ovenproof pot with nonstick spray or oil.
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Turn the dough out onto a lightly floured surface, gently deflate it, and divide it into equal pieces to form rolls. Arrange the rolls in the prepared pot or pan, score a small X on top of each roll, and sprinkle additional oats over them if desired.
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Place the lid on the Dutch oven and put it into a COLD oven. Set the oven to 450°F (230°C). Bake for about 40–45 minutes total (this includes the time it takes the oven to reach temperature). After that time, remove the lid and bake an additional 10–15 minutes to brown and crisp the tops.
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Brush the hot rolls with the melted butter and serve warm.
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Note: If you don’t have a Dutch oven, you can bake the rolls in a covered baking pan. Tightly wrap the pan with foil as a lid, then remove the foil for the final 15 minutes to allow the tops to brown. (This method is an alternative; results may vary.)
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