Oats & Flax Rolls

Remember in the spring when everyone was baking sourdough bread at home? I tried it myself but admit that after baking a loaf of bread and a pizza crust, I tired of maintaining the starter. Plus I don’t have the patience or cookware to get the precise and delicious crust of true sourdough bread.

Then it was summer and baking was far from my mind. Late spring is when I started dehydrating and that became (and still is) my passion. I’ve dehydrated just about anything I could think of: in addition to vegetables and fruit, I’ve dehydrated tomato sauce, beans, and even tried salmon jerky (more recipes for dehydrated foods to come soon).

But as the weather has begun to change and the days get colder, the desire to bake has returned. I love the nutty flavor of flax, the oatyness of oats, and the nutritional profile of both, so decided to experiment with an Oats & Flax Rolls recipe.

I think I found the perfect combo! These rolls had just the right balance of crispy crust and soft interior. The flavor was perfect too. If you too are starting to get the urge to bake, give these a try and then let me know what you think of this recipe in the comments.

Oats & Flax Rolls


  • 1 1/2 cups all purpose flour (if you prefer, you can use half wheat / half white flours)
  • 1/4 cup old-fashioned oats
  • 1/4 cup  whole or ground flax meal
  • 1 1/4 tsp. instant yeast
  • 3/4 tsp. salt
  • 1/8 cup oil or 2 T. butter, melted
  • 1 large egg yolk, reserved egg white for topping
  • 1 T. sugar
  • 3/4 cup lukewarm water


  1. Combine all ingredients in a large bowl, mixing until a soft dough forms.  Knead the dough on a lightly floured surface for 6-8 minutes, until smooth and the dough bounces back when poked.  
  2. Place the dough in a greased bowl, cover and let it rise for 1 to 1 1/2 hours, until nearly doubled.
  3. Divide the dough into 8 pieces for dinner rolls. Roll into a ball and place on a lightly greased baking sheet (or use parchment paper). Spray the rolls with olive oil or spray the plastic wrap and cover gently. Let rise for about 90 minutes.
  4. Preheat oven to 350 degrees F.
  5. Whisk egg white with 2 T. water and brush onto tops of rolls. Sprinkle with oats or flax (or both) and bake for 20-25 minutes until lightly browned. Cool on racks.

** If you prefer a ready-to-prepare mix, order my pre-mixed Oats & Flax Rolls mix at WellPreservedShop. Each package makes 8 rolls for $4.25, or 2 packages / $8.

Published by jilldutton

Evolving Magazine publisher and travel writer, Jill Dutton, caught the train travel bug when she spent three months in Europe with a Eurail pass. Now, she enjoys traveling–and writing about–the U.S. and Canada by rail. Freelance Writer Jill has worked as a freelance writer for more than 20 years. She is the author of, The Joyous Journey: Living Life on Purpose, with Purpose. In January 2015, Jill departed on the first of several trips traveling the United States writing feature articles, blog posts, and an eventual series of books on train travel. Follow Jill on her travel blog at www.USAbyRail.blog. Magazine Publisher Jill Dutton has created three publications over the past 21 years. She published Evolving Woman magazine from 1994-2000, then started Evolving magazine in 2009 and Eating Well in Kansas City in 2010. Read Evolving Magazine at www.EvolvingMagazine.com.

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