The dough should be soft, pliable, and slightly sticky. If it’s very wet, you can add a little more all-purpose flour, but avoid using too much so the rolls don’t turn out dry.
3. First rise
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until it has roughly doubled in size.
4. Shape the buns
Divide the dough into 10–12 equal pieces and roll them into round buns. Place the buns on a baking sheet lined with parchment paper.
5. Second rise
Let the buns rise for another 15–20 minutes. This will give them a lighter and softer texture.
6. Bake the buns
Preheat the oven to 200 °C using top and bottom heat.
Bake the buns for 15–20 minutes, or until they are golden brown. You can check if they’re done by gently tapping the bottom. The buns should make a hollow sound.
Suggested Toppings
Oatmeal rolls taste great on their own, but they also go well with many different types of toppings:
Butter and jam: A simple breakfast classic.
Cheese and ham: A more filling option for lunch.
Salad and vegetables: Great when you want a fresher meal.
Cream cheese and avocado: A great option for a light meal.
Honey or peanut butter: Perfect as a sweet snack.
Tips for extra-soft rolls
Use lukewarm water, not hot water, so the yeast works properly.
Add just a little extra flour if the dough is very sticky.
Don’t use too much flour, as it can make the rolls dry.
Store the rolls in an airtight bag for up to 3 days.
You can also freeze the rolls and thaw them as needed.
Simple Buns for Both Weekdays and Weekends
Soft oatmeal buns are an easy way to make fresh baked goods without complicated ingredients or lengthy preparation. They’re perfect for busy mornings, lunchboxes, and leisurely weekend breakfasts.
