It’s almost Thanksgiving! And you know what that means? It’s time for my Mom’s famous Vegan Oatmeal Rolls! Yep, they’re so popular that they have become famous! At least in my family.
My Mom’s been making these my whole life and they’re something I wait for allll year long. So by the time Thanksgiving and Christmas roll around (yep she makes them on Christmas too), I am absolutely drooling waiting for them to come out of the oven. It’s true! There have literally been years where only a few rolls make it to the dinner table because my family and I can’t control ourselves. They. Are. That. Good.
I’ve spent the last couple of years at Kyle’s Mom’s house for Thanksgiving though, so I HAD to figure out how to make these. I couldn’t just skip the rolls since I wasn’t going to be home, right?
Right.
The only thing I really changed from the original recipe was swapping the butter for olive/coconut oil. Everything else is naturally dairy free so I definitely didn’t want to change it too much. I mean, my Mom only spent her WHOLE LIFE perfecting these.
These do take a little time to put together since they need to rise, but guys, they are so worth it! All that rise time gives way to the softest, fluffiest, perfectly sweet dinner roll you’ve ever had. The bonus is that you can make these in one bowl. I tried it both ways, placing the dough in a cleaned/oiled bowl and then once in the same bowl I mixed the dough in. The clean bowl didn’t make a difference at all, so I nixed that step.
Who says roll making has to be complicated? Not me!
Not only are these amazing for dinner, but they also make incredible mini sandwiches the next day. Which is why they are beyond ideal for Thanksgiving and Christmas! Times when you have tons of leftover turkey, ham, roast beef etc. to stack onto a mini sandwich. Or just load up with butter and jam and call it breakfast.
Yasssss.
5 reasons to try these rolls. They are…
- 100% vegan
- Beyond super soft & fluffy
- Hearty & taste slightly nutty from the oats
- A perfect roll for mini sandwiches
- Easily packable
I think you guys are going to love these rolls. They’re all the things you’d want in a roll, but are slightly different due to the oats which give it an amazing texture and flavor. No more bland dinner rolls for you!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach
- 2 cups water
- 1 cup quick oats or rolled (if using rolled, see notes below)
- 3 tablespoons olive or coconut oil
- ⅓ cup brown sugar
- 1 ½ teaspoons salt
- 2 teaspoons yeast
- ½ cup lukewarm water
- 4-5 cups all purpose flour
- Add 2 cups water, 1 cup quick oats, and 3 tablespoons olive or coconut oil to a medium sized sauce pan. Bring to a boil and boil for 1 min.
- While the oat mixture is coming to a boil, combine ⅓ cup brown sugar and 1 ½ teaspoons salt to a medium sized mixing bowl.
- Add the oat mixture to the mixing bowl with brown sugar and salt. Cool to lukewarm.
- While mixture is cooling, combine 2 teaspoons yeast and ½ cup lukewarm water in a small bowl. Let proof for 3-5 minutes.
- Once the oat mixture has cooled, add yeast/water mixture and stir together.
- Next, add 2 cups of flour and stir to combine. Add 2 more cups and stir until fully incorporated. Transfer dough to a clean work surface that has been dusted with flour. Knead the remaining ½-1 cup flour until dough is smooth. Dough will be slightly sticky at this point.
- Grease bowl that the dough was in and place kneaded dough into the bowl. Let rise in a warm draft free place until doubled in size (~45-1hr).
- Once doubled, punch down and start forming rolls by pinching off about a handful of dough. Grease hands with olive or coconut oil and form the rolls in your hand by folding the dough into itself until smooth and round.
- Place rolls in greased 12 inch baking pan. Let rise a second time until doubled in size (~30 min)
- Preheat oven to 400 degrees and bake for 15 mins or until golden brown on the tops and bottoms.
- Remove from oven and immediately brush/drizzle tops with olive or coconut oil.
- Let cool completely in pan.
- Enjoy!
*Leftovers will keep for 2-3 days in an airtight container, room temp.
0
0
0
OMG you had me at super soft and fluffy + sandwiches! My mom as well has been baking bread with oats for as long as I can remember but never the fluffy version but the swiss bread kind of version. Since I love it I can only assume that I will love your recipe as well! It looks delicious and the next time I make a bread/rolls I will think of you and give it a try
YUM! What is your Mom’s swiss bread kind like? I’m super curious! Thanks so much and please let me know if you try them and how they turn out!
When I travel to other countreis I always see people eating this softer version of bread and toast. And I am always jealous haha because we eat this on the weekends or on special occasions only. For everyday life we eat the harder bread in Switzerland. You know something like a farmer’s bread. So the recipes are very simple: a mixture of flours and oats, some salt and yeast
We mostly eat it when it’s still warm 🙂
I can definitely see why you eat it while it’s still warm! No one likes hard bread – even though simple breads are often the best ones! Thanks so much for sharing and I hope you can make some soft bread soon! 😉
What type of yeast do you use?
Thanks,
Carolina
Any type of active dry yeast will work! Thanks for stopping by Carolina!
I seriously cannot wait to try these! I have been wanting to make my own bread for such a long time and have always felt really intimidated by the whole process, but these rolls look easy. I think they’d be a great starting point! Plus they look sooo soft and fluffy!
They are super easy! Let me know how it goes! Thanks, Lisa!
I made them these are yummy and soft and I thank the creator of all things for this.
YAY! So glad you loved them, Keshaira!
Have you tried or have any recommendations for a GF version of these? They look so good!
These are going to be THE go to dinner rolls from here on out. Amazing! Made great sandwiches. I’m doubling the recipe and will be freezing the other half. I tried it before, thawing and rising the dough. Was pretty good but will try baking first then freeze. Just to save some time.
Can I make these ahead of time. Could they be overnight in the fridge before baking.
Can you put them overnight on the fridge before baking after the second rise? Thanks.
have you ever tried using chickpea flour with this recipe ?
These were delicious! I made them Christmas Day, and everyone loved them – vegan or not. Thank you!
Perfect recipe. Rolls came out to will definitely use again!!! Wish I could post a picture here
These were sooooooo good! One of my favorite vegan recipes I’ve ever tried!
This is the greatest roll recipe I have ever made! My family gobbled them up so I am making more! I so appreciate finding these recipe treasures and for those sharing their insights and talents. Thank you, these rolls are a keeper, and not just for special occasions…yummy ❤️
I followed your instructions exactly and they turned out great! They are perfect, not too light and not too dense. I especially like the fact that they don’t require plant milk and vegan butter. Thank you so much for sharing your mother’s wonderful recipe.
Hi! Have you ever tried to make the rolls without sugar? I want to try to make a sugar free version but wasn’t sure if the consistency would be off.
Peach, these are great. Everyone loves them.. Got a suggestion, Add a 1/2 cup raisens, 1/2 cup of candied mango1/cup of candied pineapples and a 1/2 cup candied cherries or maraschino cherries. Top with a powered sugar cross and you have one of best hot cross buns. you can add a little cinnamon or nutmag if you like.
Love your recipe. Made them with whole wheat flour, walnut oil and walnuts. Also make them following recipe. Thank you for sharing.
I have made these amazing rolls several times since I found your post. Thanks so much! Everyone loves them. Hsve you ever considered using maple syrup instead of brown sugsr?
Thanks!
Hi. Besides regular flour, are there any other flour options with less calories that would work. Hopefully so. Looking forward to trying this recipe