Oat-Coated Bread Rolls

Toasted oat crust with incredibly soft inside

Crispy crust, soft inside, toasted oats on top - and so tasty! This recipe uses a quick soft starter that becomes very active in just 20 minutes. Rolled oats are mixed into the dough, then the shaped rolls are coated in more oats for that beautiful bakery-style crust.

The lift-and-slap technique keeps it simple and therapeutic. Brushing with water before coating in oats helps them stick perfectly. The aroma is incredible! And they sing when they come out of the oven!

Follow the video below to see the oat-coating technique and that beautiful golden crust!

Oat-Coated Bread Rolls Recipe

The crust is amazing! So soft inside! Perfect with butter - YUM!

For the Oat Mixture

80 g Rolled oats(1 cup, plus extra for coating)
230 ml Water(1 cup)

For the Soft Starter

50 ml Water(3 ½ tbsp)
3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
1 tsp Sugar(optional)
60 g Bread flour(½ cup)

For the Main Dough

250 g Bread flour(2 cups)
9 g Salt(1 ½ tsp)

Step-by-Step Instructions

1
Prepare oat mixture: In a bowl, combine rolled oats (80g) and water (230ml). Mix and set aside.
2
Make the soft starter: In another bowl, combine water (50ml), fresh yeast (3g) or dry yeast (2g), and optional sugar (1 tsp). Quick mix. Add bread flour (60g) and mix. Cover and let rise for 20 minutes - it becomes very active!
Timer Available:Starter Rise (20:00)
3
Mix the dough: Add the oats mixture to the active starter. Quick mix. Add bread flour (250g) and salt (9g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rise for 30 minutes.
Timer Available:First Rest (30:00)
4
First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough from the center and slap it back - I call this technique 'lift and slap'. Let rest for 30 minutes.
Timer Available:Second Rest (30:00)
5
Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, lift and slap. Let rise for 2 hours or until it doubles in size.
Timer Available:Main Rise (2:00:00)
6
Shape into balls: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Cut in 6 equal parts. Roll each piece and make it into a ball. Rub against work surface to seal. If one's bigger, it's okay - it will be great anyway!
7
Tighten and coat with oats: For each ball, fold the bottom part to tighten the surface. Rub against work surface to seal. Brush the bread with water. Coat with rolled oats. Tighten the surface and seal. Repeat for all rolls. Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
8
Score and prepare: Score the bread with a sharp blade or knife. Splash with water.
9
Bake: Cover with another tray. Bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes.
430°F (220°C)
Timer Available:Baking Time (30:00)
10
Cool and enjoy: The aroma is incredible! And they sing! The crust is amazing! So soft inside! Perfect with butter - YUM!

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.