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Flax and Oat Rolls

Flax and Oat Rolls




12 rolls


50 minutes


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  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
  • 3/4 cup milk
  • 2 tablespoons butter OR margarine
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 egg
  • 4 teaspoons wheat gluten
  • 3 to 3-1/2 cups whole wheat flour
  • 1/4 cup bulgur
  • 1/2 cup old-fashioned oats, finely ground in food processor
  • 1/4 cup whole flax seed



  1. Combine yeast and warm water in large mixer bowl; let stand for 5 minutes. Heat milk, butter, oil and honey until warm (100° to 110°F). Add milk mixture, salt, egg, wheat gluten and 1 cup flour to large mixer bowl with yeast; beat with electric mixer on low for 30 seconds. Add 1 cup flour and bulgur; beat on medium-high for 3 minutes.
  2. Stir in oats, flax seed and enough remaining flour to make a soft dough. Knead 6 to 8 minutes on a lightly floured surface, until smooth and elastic. Shape into a ball. Place in a greased bowl, turning once to coat. Cover and let rise in a warm draft-free place until doubled, about 1 to 1-1/2 hours.
  3. Divide dough into 12 equal pieces; shape into ovals or balls. Place on greased baking sheet. Cover; let rise until doubled in size, about 30 to 45 minutes. Make slits in top with a sharp knife. Brush rolls with 1 tablespoon melted butter, if desired.
  4. Bake in a preheated 350°F oven for 20 to 25 minutes or until rolls are golden. Cool on wire rack.

Recipe Note: For best results, knead this dough by hand, instead of using the dough hook on a stand mixer.

Make-ahead Tip: Prepare and shape rolls the day before serving but don't bake; cover and refrigerate. Remove rolls from refrigerator, let rise if they're not already doubled in size, uncover, bake and serve warm.


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