Rolled Oat Pillow Rolls

"They have a pleasing mouth feel." Real quote from my sister-in-law Colleen. She's a horticulturist. She knows her oats.
Servings 6 large muffins-sized rolls
Author Mark Oppenneer


  • 1 scant tablespoon (or 1 ¼-ounce package) active dry yeast
  • cups warm water about 110 degrees
  • 2 tablespoons honey
  • 2 tablespoons butter softened
  • 1 teaspoon salt
  • 1 egg slightly beaten
  • ¼ cup millet flour
  • ½ cup rolled oats
  • 3-4 cups unbleached flour
  • Rolled oats for "rolling"


  1. In a large bowl, stir yeast into water to soften. Add honey, butter, salt, egg, millet flour, rolled oats, and 1 cup flour. Beat vigorously for two minutes.
  2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  5. Turn the dough out onto a lightly oiled work surface. Divide dough into six equal pieces, roll each piece of dough in rolled oats and place into well-greased muffin pan. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  6. About 10 minutes before baking, preheat oven to 375 degrees.
  7. Slice a slit across the top of each roll. Bake for 15 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  8. Immediately remove bread from pans and cool on a rack.