YIELD: 12 rolls
PREP TIME: 45 minutes
BAKE TIME: 30 minutes


½ cup packed brown sugar
½ cup warm water
2 tbsp active dry yeast (25 mL, or 2 pkg)
1-¼ cups boiling water
1 cup Rogers Porridge Oats
1/3-cup butter, softened
1-½ tsp salt
2 eggs, lightly beaten


1 egg, lightly beaten


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The best thing about these slightly-sweet rolls is that they give Rogers Foods Porridge Oats a brand new meaning. These rolls are great for soup and chilli, as a burger bun, or to accompany a morning meal. The options are endless!

Rogers Porridge Oats give these rolls a nutty crunch that plain rolled oats can’t compete with. The flaxseed provides a pebbled look on the inside, and the sprinkled oats on the top gives a nice bit of texture. These rolls are a real winner:

In the liquid measuring cup you used to measure the warm water, dissolve 1 tsp of the sugar. Sprinkle in yeast and let stand until frothy; about 10 minutes.

Meanwhile, in a large bowl, stir together remaining sugar, porridge oats, butter, salt and boiling water. Stir until sugar is dissolved and butter is melted. Let cool to lukewarm.

Stir in yeast mixture and eggs with either a fork or electric beater. Mix/beat in 2 cups of the all-purpose flour and the whole-wheat flour. With a wooden spoon, stir in enough of the remaining all-purpose flour to make a soft dough.

Turn out dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes, adding the remaining flour as necessary. Place in greased bowl and turn to grease all over. Cover and let rise in a warm and draft-free place until double in bulk; about 1 hour.

Punch down dough; turn out onto lightly floured surface and divide into 12 portions. Shape each into a ball, stretch and pinch the dough underneath to make uniform, smooth balls.
Place 2 inches (5cm) apart on greased baking sheets, or on slip-pat covered sheets, cover and let rise until doubled in bulk; about 30 minutes. Preheat oven to 375oF.

Topping: Brush with beaten egg and sprinkle with porridge oats. Bake in centre of a 375oF (190oC) oven for about 30 minutes. The rolls should sound hollow when tapped on the bottom. Remove from pans and let cool on wire rack.

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