Oat & Spinach Bread Rolls Recipe
This Oat & Spinach Bread Rolls Recipe creates soft, fluffy, and wholesome homemade rolls packed with hearty oats and fresh spinach. Perfect for sandwiches, dinner sides, or meal prep, these nutritious bread rolls are beginner-friendly, dairy-free, and full of flavor. A healthy twist on classic dinner rolls that’s ready in just 2 hours.
Ingredients
- Main Ingredients:
- 3 cups all-purpose flour
- 1 cup rolled oats old-fashioned oats
- 1 cup fresh spinach finely chopped and patted dry
- 2¼ teaspoons active dry yeast 1 packet
- 1 cup warm water about 110°F
- 2 tablespoons olive oil
- 1 tablespoon honey or sugar
- Seasonings:
- 1 teaspoon salt
- Optional: ½ teaspoon garlic powder
- Pantry Staples:
- Extra flour for dusting
- Olive oil for greasing bowl
- Extra oats for topping optional
Instructions
- Activate the Yeast:
- In a small bowl, combine warm water, honey (or sugar), and yeast.
- Let sit for 5–10 minutes until foamy.
- Mix Dry Ingredients:
- In a large bowl, combine flour, rolled oats, and salt (plus garlic powder if using).
- Form the Dough:
- Add olive oil and activated yeast mixture to the dry ingredients.
- Stir until a shaggy dough forms.
- Fold in finely chopped spinach.
- Knead:
- Transfer dough to a lightly floured surface.
- Knead for 8–10 minutes until smooth and elastic.
- Dough should feel soft but not sticky.
- First Rise:
- Place dough in a lightly oiled bowl.
- Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Shape Rolls:
- Preheat oven to 375°F.
- Punch down dough gently.
- Divide into 10–12 equal portions and shape into balls.
- Place on a parchment-lined baking sheet.
- Second Rise:
- Cover and let rise for 30 minutes.
- Bake:
- Optional: Brush tops lightly with water and sprinkle extra oats.
- Bake for 18–22 minutes until golden brown.
- Cool:
- Let cool on a wire rack for 10–15 minutes before serving.
Notes
- Water temperature should be around 110°F to avoid killing yeast.
- Do not add too much flour—this makes dense rolls.
- Internal temperature should reach about 190°F when fully baked.
- Store at room temperature for 2–3 days or freeze up to 2 months.
- For vegan, use sugar instead of honey.