No-Knead Oat Flour Dinner Rolls Recipe

no-knead oat flour dinner rolls

No-Knead Oat Flour Dinner Rolls

For major holidays like Christmas and Thanksgiving we always go all out with our meals. And that includes the dinner rolls. No store bought rolls for our family. But that also means that we keep it simple with the ingredients and the process.

These no-knead oat flour dinner rolls are not only easy but take hardly any prep time at all! Plus you can keep them in the fridge overnight and bake them up right before dinnertime so they’re fresh from the oven when you need them.

whole wheat no knead dinner rolls ingredients

3.8 from 6 reviews
No-Knead Oat Flour Dinner Rolls Recipe
Serves: 12
  • 2 cups warm water (105 to 115 degrees)
  • 2 packages (1/4 ounce each) active dry yeast
  • ¼ cup sugar
  • 4 tablespoons butter, melted, plus more for pan and brushing
  • 2 large eggs, lightly beaten
  • 1½ teaspoons salt
  • 6 cups oat flour (spooned and leveled), plus more for shaping dough
  1. Using your Wonder Mill grain mill, grind steel cut oats into oat flour. You'll need 6 cups of flour plus a little extra for shaping the dough.
  2. Pour warm water into a large bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
  3. Add sugar, butter, eggs, and salt; whisk to combine. Add flour; mix until incorporated and a sticky dough forms. Brush top of dough with butter; cover bowl with plastic wrap, and set aside in a warm place until dough has doubled in bulk, about 1 hour.
  4. Turn dough out onto a well-floured work surface. With floured hands, roll dough into a thick log. Cut into 18 equal pieces (halve log, cut each half in thirds, then cut each piece into thirds again).
  5. Brush a 9-by-13-inch baking pan with butter. One at a time, flatten each piece of dough, then fold edges toward the center, pressing to secure, until a smooth ball forms. Place dough balls in prepared baking pan, smooth side up (you should have 3 rows of 6). Cover loosely with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 40 minutes. (Alternatively, refrigerate, at least 4 hours and up to 1 day.)
  6. Preheat oven to 400 degrees. Remove plastic wrap; brush rolls with butter. Bake until golden and rolls sound hollow when tapped on bottom, 35 to 40 minutes (tent with aluminum foil if browning too quickly). Pull rolls apart, and serve warm.

Homemade Rolls rise and bake

About Simmworks Family

Danielle is a work-at-home-mom with two beautiful kids and writes over at the Simmworks Family Blog. She loves to blog about her family, healthy living, recipes, going green and crafting. Danielle would love for you to come visit! You can reach her on facebook and twitter as well. If you have any questions feel free to email her at

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25 Responses to No-Knead Oat Flour Dinner Rolls Recipe

  1. These sound really good!

  2. I wish I had found this recipe prior to the holidays. My son has a wheat allergy. I am definitely going to try this, but I am going to buy the flour already ground. Thanks!

  3. Kathleen says:

    I’ve never made my own rolls, mostly because kneading dough doesn’t interest me but this looks easy!

  4. Those look delicious! I have cooked a great applesauce cake before with oat flour! It’s great stuff!

  5. Monique says:

    YUM! Those look remarkable, and too easy for me not to try.

  6. Amanda says:

    I will never understand how people can justiy stealing milk away from baby calfs just to have butter or how people can consume eggs knowing the chickens live in such horrible conditions. That aside using an egg and butter subtitute these rolls were wonderful! Anyone looking to be healthier can look into the movie forks over knives or if you want to know where your food comes from watch earthlings. It will change your lives.

    • Rebecca says:

      If there aren’t any cow babies, no one is stealing from them. Raising your own chickens and cows for that matter avoids the deplorable conditions commercially-raised live-stock are raised in…however not everyone has that luxury.

  7. Michelle says:

    Could this recipe be doubled?

  8. Liliana Negrea says:

    Thank you for the recipes you share with us! Could you tell me whether the consistence of the dough is the same as for the normal bread? (I mean the dough before baking)

  9. Ryan says:

    My mind is going wild with ideas for the dough! Cinnamon rolls? Monkey bread? I am so excited to find a simple, gf, wholefood dough recipe! My dough is in the fridge and ready to bake 🙂 Thank you!

  10. Ann says:

    Do you think the dough could be flattened and used as a pizza crust?

  11. Kathie Grant says:

    I was just wondering if this recipe could be made with honey or some other sugar substitute?
    Thank you so much!!!

  12. audrey says:

    how much fat is in this?

  13. Terri says:

    Can these be made larger into sandwich rolls do you think? My son has been given a lot of dietary restrictions recently and I am looking for something for sandwiches. All the other recipes call for regular flour along with the oat flour. The sugar is easily substituted with honey.

  14. Courtney says:

    These are sooooo good!!! Mine came out the texture of a kinda crumbly biscuit. I made half the recipe and used honey instead of sugar.

  15. Kelsey says:

    Could I use this dough to make cinnamon rolls?

  16. John says:

    How much yeast is used, in teaspoons.

  17. John Long says:

    How much yeast is that , in teaspoons?

  18. Linda says:

    I was hoping these would be fluffy but no – they were hard and dense. They rose during proofing so I had hope. But oat flour is heavy and without gluten. Perhaps I was hoping for the impossible. Did anyone have any luck producing a fluffy roll.?

    • Mazzie says:

      Try using a little tapioca flour or potato starch. Make yourself a little flour blend. So replace 1/4 of oat flour with 4 tablespoons of one or 2 tablespoons for each. Hope this helps!

  19. Kam says:

    I don’t see any comments from folks who have made these rolls. I made them last night. Complete disaster. I wonder if there is something missing from the recipe. My yeast was active (foamed), I ground the steel cut oats to flour, and rose the dough twice. My oven was recently calibrated, so I know it wasn’t the heat. The rolls came out like scones…dry and crumbly. I made them for a dinner party…big mistake, but my Mother always told me “never try a new recipe with company”…Lesson learned. I just wanted soft oat-y rolls, and got quite a shock. PLEASE ADVISE!! I want to try again, but unless I have good advice, I’m tossing this recipe.

  20. Cheryl Harmon says:

    Was hoping for dinner rolls but they turned out more like biscuits. They were alright as far as biscuits go. A bit yeasty tasting for my preference. I cut the recipe in half, since I didn’t want to use 6 cups of oat flour on a new recipe, but it cuts in half easily, so I’m not sure why they didn’t work as the author’s did.

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