Sourdough Oatmeal Rolls

There’s few things in this world like freshly baked bread right out of the oven. I’ve been getting more and more into baking bread these days, especially having a sourdough starter hanging out in the fridge. Every Sunday morning when I “feed it”, I feel terrible throwing away half of it – I’ll try to pawn it off on friends, but I’ve pretty much run out of takers at this point, so I’ve resolved to baking something with it on Sunday.

These sourdough oatmeal rolls were one of those resolutions. They are a delicious savory dinner roll. Chewy and tender, with a hint of sweetness from honey, and plenty of texture from the addition of oatmeal in the bread – as well as sprinkled on the top of the rolls before baking.

It makes two pans of rolls, which was enough to us to enjoy with dinner on Sunday night – and a batch to stick in the freezer to enjoy on an evening soon. I love having fresh bread just waiting in the freezer. Plus, one less trip to the store with a toddler in tow is always a good thing! This is one we’ll be making again and again for sure, as I just loved the flavor and texture. Actually, I’m thinking a batch of our favorite ham & cheese sliders might be in order for lunch next weekend on these bad boys! 


  1. Carol
    Posted January 13, 2014 at 1:41 PM | Permalink

    Hi Laura-your rolls look wonderful. Is the sourdough starter you used like the Amish Friendship Bread starter? I’ve been so tempted to make one, but with just 2 of us here and really no takers for the extra, I don’t know if I could use it all on a regular basis. I would love to try these though.



  2. Posted January 15, 2014 at 2:07 PM | Permalink

    Hi Laura! Your rolls look absolutely fantastic. I’ll definitely be adding these to my rotation this weekend. Thanks for sharing! Off to pin =)

  3. Jillian
    Posted January 26, 2014 at 10:54 AM | Permalink

    Are you using unfed starter?

  4. kathYAline
    Posted January 19, 2015 at 1:54 PM | Permalink

    This a great recipe.. It was my first time ever baking rolls and they came out wonderful. Thanks for the recipe. My question is, can these be put in the freezer before letting them rise then taken out to rise and bake at a later date?

    • Posted January 27, 2015 at 1:03 PM | Permalink

      I usually just bake them, then freeze them. Then thaw and reheat. You way seems like it would work fine too, let me know if you try it!

  5. Russell Klier
    Posted November 10, 2015 at 3:25 PM | Permalink

    I’ve made these twice…This batch is gorgeous……I have pictures if there is a way to upload them……..and very tasty!

    • Posted December 7, 2015 at 12:50 PM | Permalink

      So glad, Russell! I don’t have a way to upload them here, but you certainly could on our Facebook page.

  6. Carly Dresbach
    Posted June 10, 2017 at 2:24 PM | Permalink

    Hi Laura! Your recipe looks amazing! Can’t wait to try it. My question is: if I don’t have a stand up mixer what else can I use?


    • Posted June 14, 2017 at 5:54 PM | Permalink

      Hi Carly! Good old fashioned elbow grease in the form of kneading. It’ll be just as good, if not better!

  7. Cj
    Posted November 26, 2018 at 5:31 PM | Permalink

    Can these be made with rapid rise yeast?

  8. Patty Esparza
    Posted January 27, 2019 at 11:09 AM | Permalink

    I just took these out of the oven and they look perfect and smell divine! I proofed them overnight in the fridge then shaped and baked this morning. Pretty sure I won’t be able to wait until dinner time to try one.

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