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Bread Machine Wheat Rolls with Yogurt & Oats


Let the bread machine mix and knead the dough for these yummy whole wheat, oats and yogurt rolls. You can make them ahead, freeze and reheat for serving.

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Rate this recipe 4.6/5 (7 Votes)


  • 3/4 cup oats + 2 tablespoons, divided
  • 1/2 cup very hot water
  • 1 cup plain yogurt
  • 1 1/2 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking soda
  • 6 teaspoons ground flaxseed
  • 2 1/2 cups whole wheat flour blend
  • 2 1/4 teaspoons yeast
  • 1/4 cup heavy cream


Servings 1
Adapted from


Step 1

In your bread machine, combine 3/4 cup oats with the water. Let sit for 15 minutes.

Add remaining ingredients EXCEPT the cream and extra 2 tablespoons of oats.

Run machine on dough setting.

When it’s done, take out the dough and punch it down.

Turn the dough out onto a Silpat baking sheet or a baking sheet lined with butter and cornmeal.

Flatten dough into a circle about 2 inches thick and cut squares with a butter knife. These will be your rolls.

Mold and shape the edges a little then make a shallow criss-cross cut on top of each one, brush with cream and sprinkle with the remaining oats.

Pop the whole pan into the oven, covered by a clean towel, and let rise for one hour. The warmth of a bowl of hot water on the rack under your rolls will help the rising process.

When the rolls have doubled in size, heat the oven to 375°F and bake for about 15 minutes, until golden on top. Then invite friends over immediately.

*To make ahead, bake 12-13 minutes and freeze cooled rolls in a zip-top plastic bag. Pop them in a 375°F oven when you’re ready to serve, about 2-3 minutes.

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