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Oat Bread Rolls Recipe

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4.1 from 12 reviews

These oat bread rolls are a wholesome, gluten-free option made with rolled oats and psyllium husk powder. Perfectly soft yet firm, they are quick to prepare and bake into delicious, slightly chewy rolls with a lovely oat flavor. Ideal for sandwiches or as a side, these rolls are naturally dairy-free and utilize simple ingredients for a healthy homemade bread alternative.

Ingredients

Dry Ingredients

  • 2 cups Old-Fashioned Rolled Oats
  • 1/4 cup Psyllium Husk Powder
  • 1/2 teaspoon Salt (optional)
  • 1 teaspoon Baking Powder
  • 2 tablespoons Rolled Oats (for topping)

Wet Ingredients

  • 1 1/2 cups Lukewarm Water
  • 1 teaspoon Apple Cider Vinegar

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil. Set aside to prepare the dough.
  2. Make Oat Flour: Place the rolled oats in a blender and blend for about 30 seconds until they become fine oat flour.
  3. Combine Dry Ingredients: In a large bowl, whisk together the oat flour, psyllium husk powder, salt, and baking powder until well combined.
  4. Mix Wet Ingredients: Add the lukewarm water and apple cider vinegar to the dry ingredients. Stir vigorously with a rubber spatula. The mixture will first appear wet but will thicken as the fibers absorb the liquid and form a sticky dough ball.
  5. Rest Dough: Cover the bowl with a clean kitchen towel and set it aside at room temperature for 15 minutes to allow the dough to firm up.
  6. Divide Dough: After resting, the dough should be firm but sticky. Divide it into 4 equal portions for shaping.
  7. Shape Rolls: Generously oil your hands with cooking spray to prevent sticking. Take one portion and roll it into a circle about 3.5 inches (9 cm) in diameter and no thicker than 3/4 inch (2 cm). Repeat with remaining portions.
  8. Prepare for Baking: Place the shaped rolls on the prepared baking sheet. Optionally, press some rolled oats or seeds like sesame or pumpkin seeds onto the tops of the rolls for texture and appearance.
  9. Bake Rolls: Bake on the center rack at 400°F (200°C) for 10 minutes. Then reduce the oven temperature to 350°F (180°C) and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool Rolls: Remove from oven and let the rolls cool on the baking sheet for 15 minutes. Transfer to a cooling rack and let them cool for 2 hours before slicing. Slicing while hot may cause a gummy center.

Notes

  • Using psyllium husk powder is key for this gluten-free bread to bind and create structure.
  • Lukewarm water helps activate the ingredients and hydrate the psyllium husk properly.
  • Do not make the rolls thicker than 3/4 inch to ensure even baking and avoid a gummy interior.
  • The apple cider vinegar helps enhance the texture and acts as a mild leavening aid.
  • Allow the rolls to cool completely before slicing to maintain proper crumb structure.
  • Optionally top with seeds for added flavor and crunch.

Find it online: https://cozyplatter.com/oat-bread-rolls-recipe/