This recipe yields soft and nutritious Oatmeal and Chia Seed Bread Rolls, perfect as a wholesome accompaniment to meals, for sandwiches, or simply enjoyed on their own. These rolls incorporate the goodness of rolled oats and chia seeds into a light and airy dough, resulting in a bread that is not only flavorful but also offers added fiber, protein, and omega-3 fatty acids. The inclusion of oats contributes a subtle nutty flavor and a slightly chewy texture, while chia seeds add a delicate pop and further enhance the nutritional profile. The base of the dough is typically made with flour (whole wheat or a combination of whole wheat and all-purpose for a lighter crumb), water or milk, yeast (to provide the rise), and a touch of sweetener like honey or maple syrup, along with a little salt to balance the flavors. Some recipes may also include a bit of oil or butter for added softness. The dough is kneaded until smooth and elastic, then allowed to rise until doubled in size. Before baking, the dough is shaped into individual rolls, which are often brushed with an egg wash or milk to promote a golden-brown crust. The rolls are then baked until they are lightly golden and sound hollow when tapped on the bottom. The result is a batch of soft, slightly dense, and subtly flavorful bread rolls that are both healthy and delicious. The image shows two round bread rolls, one stacked on top of the other, resting on a piece of parchment paper. The rolls have a golden-brown crust with visible flecks that appear to be oats and chia seeds. The texture suggests a soft and slightly rustic bread.
The texture of Oatmeal and Chia Seed Bread Rolls is expected to be soft and slightly chewy, with a tender crumb and a subtle texture from the rolled oats and the slight pop of the chia seeds. The crust is likely to be a light golden-brown.
The flavor profile is mildly nutty and wholesome, with the subtle sweetness of honey or maple syrup complementing the earthy notes of the whole wheat flour and oats. The chia seeds have a very mild flavor but contribute to the overall nuttiness.
Oatmeal and Chia Seed Bread Rolls are a nutritious and versatile bread option, perfect for those seeking a healthier alternative to traditional white bread rolls.
The preparation involves making a yeast dough with oats and chia seeds, allowing it to rise, shaping it into rolls, and then baking until golden brown.
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 cup rolled oats (not instant)
- ¼ cup chia seeds
- 1 tablespoon olive oil or melted butter
- 2 cups whole wheat flour
- ½ – 1 cup all-purpose flour (as needed for kneading)
- Optional for topping: Egg wash (1 egg beaten with 1 tablespoon water or milk), extra oats or chia seeds
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Clean kitchen towel
- Baking sheet
- Parchment paper (optional, for lining)
- Wire rack for cooling
Instructions:
- Activate the Yeast: In a large mixing bowl, pour the warm water. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
- Add Wet Ingredients: Stir in the honey or maple syrup, salt, olive oil or melted butter, rolled oats, and chia seeds to the yeast mixture. Let it sit for another 5-10 minutes to allow the oats and chia seeds to absorb some of the liquid.
- Add Flour: Gradually add the whole wheat flour to the wet ingredients, mixing with a wooden spoon or the dough hook of a stand mixer until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding all-purpose flour as needed, until the dough is smooth and elastic. It should be slightly sticky but manageable. If using a stand mixer, knead with the dough hook for about 6-8 minutes.
- First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 8-10 equal portions. Shape each portion into a smooth, round roll.
- Second Rise: Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Cover them loosely with a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until noticeably puffed.
- Preheat Oven and Prepare for Baking: About 15 minutes before the end of the second rise, preheat your oven to 375°F (190°C). If desired, prepare an egg wash by beating the egg with water or milk.
- Bake the Rolls: Brush the tops of the risen rolls with the egg wash (if using) and sprinkle with extra oats or chia seeds (if desired). Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
10. Cool: Carefully transfer the baked rolls to a wire rack to cool completely before serving.
Enjoy these wholesome Oatmeal and Chia Seed Bread Rolls with your favorite meals! They are delicious warm or at room temperature. Store leftover rolls in an airtight container at room temperature for up to 3 days or freeze them for longer storage. To reheat frozen rolls, thaw them at room temperature and then warm them in a low oven for a few minutes.