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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
5.0 from 9 reviews
Vegan Oatmeal Rolls
Prep time
Cook time
Total time
Vegan Oatmeal Rolls! Soft, fluffy, and perfectly sweet! Can be made a day ahead and are ideal for mini sandwiches the next day!
Author: Peach and the Cobbler
Recipe type: Side Dish, Bread
Cuisine: Vegan
Serves: 12
Ingredients
- 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
Instructions
- 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!
Notes
*If you don’t have quick oats, rolled oats will work. Instead of boiling for 1 minute, boil for 3-5 minutes to ensure the oats are soft.
*Leftovers will keep for 2-3 days in an airtight container, room temp.
