Homemade Sourdough Honey Oat Rolls with Yoghurt

Are you team raisins or team no raisins when it comes to porridge? I never say no to a few raisins, but I still decided against them for these rolls. After all, when I’m baking, I don’t know whether only jam or a slice of cheese will end up on my sandwich. These rolls can be sweet and savoury! Despite the sourdough, the honey creates a particularly mild flavour. A good portion of porridge with flaxseed and a few tablespoons of yoghurt keep the rolls fresh and soft on the second day.

✹ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✹

Easy sourdough recipe: Healthy honey oat rolls

With this simple recipe, you can make soft dinner rolls overnight, just like from the bakery. The dough is made the evening before and spends the night in the fridge. The next morning, the rolls just need to be baked. You can even skip the shaping! I used a dough knife to cut the rolls. Then just add a few rolled oats and your healthy dinner rolls are ready.

What you need for healthy honey oat rolls with sourdough

  • Porridge made from rolled oats, flaxseed and water.
  • Wholegrain spelt flour: self-ground wholegrain flours have a richer flavour and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
  • Wheat flour: Brown flour or type 1050.
  • Yoghurt and honey for soft and mild sourdough rolls.
  • Salt for the flavour.
  • Water: Cold in summer and lukewarm in winter.
  • Sourdough starter: It is not absolutely necessary to feed the sourdough starter fresh every day, but it should not have been refreshed more than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.

In three steps: How to bake the soft honey oat rolls overnight

  1. Cook a porridge from rolled oats, flaxseed and water and allow to cool. Mix all the ingredients into a dough and allow to rest overnight in the fridge.
  2. Transfer the dough to a floured work surface, shape the rolls and allow to rest again.
  3. Preheat the oven and bake the rolls until crispy.

Helpful tools – My recommendations

✹ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✹

  • A grain mill* for freshly ground wholemeal flour.
  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • You can cut your dough with a stainless steel dough card*.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your buns in the oven, pour hot water onto the stones. This creates steam, which ensures that the rolls rise well.
  • A bread baking steel* to make your rolls nice and crispy.
  • A stainless steel kettle* with different temperature settings for soaking ingredients.

You can find more product recommendations here.

More sourdough rolls

Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That’s why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father’s Day. Why you should definitely try these sourdough rolls The


read more
Seeded Sourdough Bread Rolls with Grated Carrot

Seeded Sourdough Bread Rolls with Grated Carrot

Nothing against a fluffy wheat roll for breakfast, but some days you need a little more. More seeds, more whole grains, more substance! For days like these, there are sourdough rolls with carrots and lots of seeds. For the dough, I was inspired by a Kornspitz recipe


read more

Recipe: Homemade Sourdough Honey Oat Rolls with Yoghurt

With this simple recipe, you can make soft dinner rolls overnight, just like from the bakery. The dough is made the evening before and spends the night in the fridge. The next morning, the rolls just need to be baked.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 13 hours
Course sourdough buns
Servings 12 Bread rolls

Ingredients
  

Porridge

  • 50 g rolled oats old fashioned
  • 15 g flaxseed
  • 220 g water

Dough

  • porridge cooled
  • 300 g whole grain spelt flour
  • 200 g wheat flour brown flour or type 1050
  • 50 g yoghurt
  • 1 tsp. honey
  • 1 Âœ tsp. salt
  • 270 g water
  • 65 g sourdough starter

Instructions
 

Day 1

  • To make the porridge, cook the oats and flaxseed in 220g water until the oats are soft. This takes about five to ten minutes.
  • Before the dough can be made, the porridge must cool completely.
  • All the ingredients are then combined to form a dough.
  • Depending on the room temperature and sourdough activity, the dough now needs to rest covered at room temperature for between two and four hours. The dough is stretched and folded approximately every 30 minutes.
  • When the dough is elastic and the first air pockets have formed, place the dough in the fridge overnight or for eight to 24 hours.

Day 2

  • The next day, transfer the dough to a floured work surface and carefully shape it into a rectangle with your hands. Try to press as little air out of the dough as possible.
  • Dust the surface of the dough with flour and cover with a kitchen towel. The dough now needs to rest for one more hour.
  • Preheat the oven to 220 degrees using a baking steel.
  • Use a dough scraper to cut the dough into twelve equal pieces.
    Den Teig auf eine bemehlte ArbeitsflĂ€che stĂŒrzen und mit den HĂ€nden vorsichtig zu einem Rechteck formen.
  • Brush the surface of the dough pieces with water and sprinkle with rolled oats.
    Die Sauerteigbrötchen werden mit einem Teigmesser und zwölf gleiche Teile gestochen.
  • Bake the roll for about 20 minutes until golden brown. Place a bowl of water in the oven for the first ten minutes and let the steam escape after 10 minutes.
    Die MĂŒslibrötchen knsuprig backen

Notes

The rolls are great for baking in advance and freezing. I would reduce the original baking time by a few minutes so that the honey oat rolls don’t get too dark when reheated.
Keyword easy, healthy, no kneading, no yeast, overnight

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Healthy honey oat rolls with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog KrĂŒmelig.

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Mini Course: How to Create your own Sourdough Starter

Subscribe to our sourdough newsletter 💌

and receive the email course "How to grow your own starter" for 0 Euros!

Great that you are here! Please check your inbox to confirm your registration and start the e-mail course. 🧡 Please also check your spam folder if you have not received an email from KrĂŒmelig.