Walnut Oat Rolls

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These buns are so gosh-darn delicious that I made them twice in one week. And now thinking about them, I think I’m going to make another batch. I think I’m like others in saying that generally speaking, I avoid making yeast-breads, mainly because they take so long and let’s face it– I’m a really impatient person. So I don’t like to wait a few hours here and there just wait for my bread to rise.

That’s why this recipe is so great– it rises overnight. So instead of lolly-gagging around, waiting for your bread to rise, you can get in some good z’s while the dough does its magic. Oh, not to mention that these rolls are almost guaranteed to be healthier than anything you can get in a store. No preservatives, no enriched wheat flour (which by the way, is just another term for white flour), and minimal oil. And as far as taste goes, nothing beats freshly homemade bread.

Walnut Oat Rolls
Makes 10-12 rolls

  • 1 cup whole wheat pastry flour + 1 cup spelt flour (or 2 cups whole wheat pastry flour)*
  • 2 cup oat flour
  • 1/2 tablespoon sea salt
  • 2 cups cold water
  • 1 teaspoon honey
  • 3/4 teaspoon dry active yeast (20 grams)
  • 2 teaspoons olive oil
  • 1/3 cup chopped walnuts
  • a handful each of pumpkin seeds, sesame seeds, whole oats, and chopped walnuts (for toppings)

*You can use regular whole-wheat flour, although the pastry flour will make these rolls a little less dense and a bit more soft and airy.

Combine first set of ingredients (flours and salt) in a food processor and process until well mixed. Then, in a small bowl, mix water, honey, and yeast. Let sit for a minute or two, and then add in the yeast mixture and olive oil into the food processor, with the food processor running. The dough will begin to stick together in a big blob. Don’t worry, it should be sticky!

Take out dough and put on a well-floured surface. Add in walnuts and gently knead for a minute or two. If the dough is still super sticky, to the point of being unmanageable, add flour one tablespoon at a time. Then, roll it into a ball-sized blob, put in a large bowl (that’s at least twice it’s size) and cover with a dish towel. Let it rest like this overnight.


In the morning, preheat the oven to 400. Take out the dough and lightly knead for one minute. Then separate into small blobs. I made about 16, but it all depends on how big you want the rolls. They will rise a bit, but won’t get that much bigger while in the oven.

Sprinkle pumpkin seeds, oats, sesame seeds, and walnuts on top of the rolls. Then put in oven for about 30 minutes, until just turning golden on the bottom.


These babies are best served fresh out of the oven–they’ll be softest, warmest, and the most flavorful right then. However, they can also stay up to a week in an airtight container. I’d suggest microwaving them after they get to room temperature, as this will soften them a bit.

Enjoy plain, with butter, or my favorite–almond butter. Yum…


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