If you love delicious homemade bread, these Herbed Oatmeal Pan Rolls are soft, hearty, and wonderfully flavorful — the perfect companion to soups, stews, or any cozy meal. Made with a simple oat‑and‑flour dough and finished with a buttery herb topping, these rolls bake up tender and golden in a single pan.
Soft, wholesome, and full of homemade flavor. Made with oats, two flours, and a buttery herb topping, they bake into tender pull‑apart rolls that are perfect with soups, stews, or enjoyed warm with butter. They’re easy to make, beautifully rustic, and bring that comforting “from‑scratch” goodness to the table with very little effort.
I would be the first one to confess that I am not a great bread baker. My mother made beautiful loaves of bread . . . and my Aunt Thelma's Potato Rolls were the best I've ever eaten. I am afraid I missed out on the bread baking gene when it was being handed out.
That's why I really love this recipe for Herbed Pan Rolls. You don't have to be a bread expert to turn out really great rolls. They come out perfect each and every time.
These have a beautiful wholesome texture and a lovely herbed buttery flavor. Simple to make and they smell heavenly when they are baking.
Wonderfully rustic these are fabulous served with soups, stews or salads. They are even lovely all on their own with simply some butter and perhaps a few bits of your favorite cheese to enjoy on the side. Best eaten on the day, you can gently refresh them the next day by spritzing them with a bit of water and reheating them in a gentle oven.
Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
HERBED OATMEAL PAN ROLLS
Simple ingredients that are probably in every kitchen.
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
NOTES ON INGREDIENTS
- Be sure to use the proper oats for the best results. Large flake oats or quick oats are not suitable.
- I use salted butter as that is all I have in my home. If you are worried about salt, then decrease the amount of salt required.
- Strong bread flour is a high protein flour that is specifically designed to be used in making breads. It has a higher gluten content than regular flour.
- Multigrain flour is a nutritious blend of multiple grains such as wheat, oats, barley, and millet. Unlike refined flour, it combines the benefits of different whole grains. You can substitute whole wheat flour (whole meal) if that is all you have and will still end up with a delicious roll.
- Use yeast that is specifically meant to be used for quicker rises, or for use in the bread machine.
HOW TO MAKE
HERBED OATMEAL PAN ROLLS
As far as bread rolls go these are really quick and easy to make.
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding. (Make sure that the mixture is not too hot or you will kill your yeast. It should be blood temperature, just warm to the touch.)
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. (Be sure your egg is at room temperature.)
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. (Your dough should be soft and pliable.)
- Shape into a ball and cover with the bowl. Let rest for 20 minutes. (Don't forget to cover it to keep the air from getting to it and drying it out.)
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. (Punching it down helps to get all of the air bubbles out of it resulting in a nicer finish.)
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes. (Cut right down to the bottom. No need to separate the rolls.)
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. (Place on the center rack.)
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. (I use a soft pastry brush to do this.)
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Assemble all of your ingredients before you begin. This will help to alleviate any risk of leaving something out by accident.
- Use yeast that is fresh and within date. If you are unsure you can always prove it first by adding a tsp of it to a cup of water along with some sugar. If it bubbles and expands, then it is okay to use it.
- Have all of your ingredients at room temperature before beginning.
- If you think your dough is too sticky, add some additional bread flour, a bit at a time until you have the consistency you are looking for. It should be soft and pliable and not overly sticky.
- Preheat your oven properly before putting your rolls into the oven.
FREQUENTLY ASKED QUESTIONS
WHAT ARE ROLLED OATS?
Rolled Oats are steamed and flattened oat groats, quick to cook and versatile for various recipes. Do not use quick or instant oats for this recipe.
WHAT IS MULTI-GRAIN FLOUR?
CAN THIS RECIPE BE DOUBLED?
Yes, you can absolutely double this recipe. Simply double all of the ingredients and use either two 9-inch square pans or a 9 by 12-inch baking pan to bake them in.
CAN THESE BE FROZEN?
Yes, these freeze very well. Simply wrap tightly in some cling film, and then a layer of aluminum foil. Label, date and freeze. They will keep for up to 3 months frozen. Thaw in the refrigerator overnight and then warm gently in a warm oven when you are ready to serve them.
CAN I USE FRESH HERBS INSTEAD OF DRIED?
I have never used fresh herbs, but I don't see why you couldn't. You will need roughly twice the amount of fresh herbs as you would dried.
A FEW OTHER BREAD ROLL RECIPES TO ENJOY
Nothing can round out a simple meal or make a holiday dinner better than having a delicious bread roll to enjoy. Here are a few more delicious recipes for bread rolls that we love!
OLD FASHIONED PULL-APARTS - Soft, fluffy and pure comfort, these old fashioned rolls are everything a homemade dinner roll should be: soft, tender, buttery and beautifully golden brown on top. They're wonderfully simple to make. Just basic pantry ingredients: strong bread flour, yeast, milk powder, sugar, butter, milk, and water. These come together to create a dough that rises into the lightest fluffiest rolls. Once baked, they pull apart into perfect little clouds, each one being brushed with melted butter so they're glossy, warm, and impossible to resist.
LION HOUSE DINNER ROLLS - Inspired by my visit to the Lion House Pantry in Salt Lake City this half‑batch version brings that same bakery‑style magic right into a home kitchen. The dough is beautifully simple: warm water and milk to wake up the yeast, a touch of sugar, softened butter, an egg, and enough flour to create a soft, supple dough that pulls cleanly from the bowl. After a gentle rise, the dough is rolled into a long rectangle, cut into strips, and shaped into the signature Lion House spirals before rising into pillowy perfection. Once baked, the rolls emerge golden, tender, and impossibly fluffy — the kind you “inhale” straight from the oven. They’re soft on the inside, lightly buttery on the outside, and truly everything a perfect dinner roll should be.
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Yield: Makes 9 rolls
Herbed Oatmeal Pan Rolls
Prep time: 1 HourCook time: 25 MinTotal time: 1 H & 25 M
Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.
Ingredients
For the Rolls:
- 1 cup (240ml) boiling water
- 1/2 cup (40g) rolled oats (not old fashioned)
- 2 TBS butter
- 2 cups (250g) strong white bread flour
- 1/2 cup (65g) multigrain granary bread flour
- 2 TBS sugar
- 1 tsp fine sea salt
- 1 TBS easy bake yeast (bread machine, quick rise)
- 1 large egg, at room temperature
For the herby topping:
- 2 TBS butter, melted
- 1/4 tsp dried basil leaves
- 1/4 tsp dried oregano leaves
- 1/8 tsp garlic powder
- 2 tsp finely grated Parmesan Cheese
Instructions
- Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.
- Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast.
- Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated.
- Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed.
- Shape into a ball and cover with the bowl. Let rest for 20 minutes.
- Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners.
- Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.
- Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes.
- While they are baking, stir together all the ingredients for the herby topping.
- At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping.
- Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers.
- Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re craving classic comfort food, these Country Meatballs & Gravy are everything you want in a cozy, home‑cooked meal. Tender, well‑seasoned meatballs simmer in a rich, savory gravy that tastes like something straight out of a farmhouse kitchen.
This is simple, satisfying, old‑fashioned cooking — the kind of dish that fills the house with warmth and makes everyone eager to sit down at the table. Perfect for busy weeknights or a comforting weekend supper, this recipe is hearty, budget‑friendly, and wonderfully delicious.
This recipe I am sharing with you today comes from my Big Blue Binder. This is a recipe binder that I have had since I was at school. It is loaded with recipes shared with me by family and friends, handwritten recipes that I liked, copied from out of cookbooks I took out of the library way back when, newspaper clippings and magazine clippings. It is a treasure trove of deliciousness and has travelled back and forth across Canada with me as well as across the Atlantic to the U.K. and back again.
This is a very simple meatball recipe, with simple ordinary ingredients and a simple cooking method. Shaped into walnut sized balls a tasty ground beef mixture is browned before placing in a casserole dish to be baked in a tasty homemade gravy.
The gravy on these is the best tasting gravy. Lemon zest and horseradish add a tasty flavor twist. Subtle flavorings, not overpowering, they will have your family licking their chops and wondering why it is that your gravy is so delicious! What is your secret ingredient! Shh . . . it can be our little secret if you wish.
Delicious served with mashed potatoes, rice, noodles, or as I have done here today with baked potatoes, gently broken open and buttered. A simple supper with some green beans on the side that went down a real treat with the both of us!
INGREDIENTS NEEDED
TO MAKE
COUNTRY MEATBALLS AND GRAVY
There is absolutely nothing complicated about this simple recipe. Simple ingredients put together in a simple way with delicious results!
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
NOTES ON INGREDIENTS
- I use a lean, locally grown and produced grass-fed ground beef.
- I like to grate the onion. Doing so helps them to hold together better. Just use a cooking onion.
- I remove the crusts from the bread. Not totally necessary, but makes for a nicer meatball and breaks down better in the milk.
- You can leave the nutmeg out if you wish, but it does add a nice hint of additional flavor.
- I used a bit of sunflower oil to brown them in.
- I did not use drippings for the gravy. I used butter.
- For stock I used reconstituted Better than Bullion Beef Stock concentrate
- I used whole milk.
- You can make your own creamed horseradish. There is an excellent recipe to be found here.
HOW TO MAKE
COUNTRY MEATBALLS AND GRAVY
This is an incredibly easy and delicious supper dish to make that is economical and very family friendly!
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed. (Don't overhandle or you risk toughening the meatballs.)
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over. (No need to cook all the way through as they will be cooking further in the oven.)
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest. (Alternately you can use butter or oil.)
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute. (This helps to cook out any flour flavor.)
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish. (I use a wire whisk to ensure a smooth finish.)
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed. (Don't be in a rush. Do stir constantly to ensure a smooth lump free gravy.)
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top. (The gravy should cover the meatballs completely.)
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times to familiarize yourself with any ingredients or equipment needed, also timings.
- Assemble everything you need to make the recipe before beginning. That way you are less likely to accidentally leave something out.
- Follow the instructions as written. If you fail to do so I cannot be held responsible for the recipe not turning out.
- Don't over-handle the meat ball mixture. Over-handling it can toughen the meatballs and create a less than superior meatball.
- No need to cook them through when you are browning them as they will be cooking further in the oven.
- Whisk the gravy mixture carefully so as to create a nice smooth gravy.
- If you want a darker gravy you can add 1/2 tsp of gravy browning to the gravy when cooking.
- Don't over season.
- Bake uncovered for a nicer color.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE GROUND BEEF?
Not at all. I think the gravy would work well with pork, lamb or even chicken.
CAN I DOUBLE THIS RECIPE?
Absolutely. Simply multiply everything by two. It should not take any longer to bake them than the original recipe, but I would check them at the designated time and if you think you need longer then add 10 minutes to the time.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly shape the meatballs ahead of time. Mix, shape and refrigerate, covered, ready to fry when you are wanting to prepare your supper.
CAN THE FINISHED DISH BE FROZEN?
Yes, this is a dish that freezes exceptionally well. Simply pack into an airtight freezer container, label and date. They will keep frozen for up to three months. When you are ready to eat them, thaw in the refrigerator overnight. You can reheat in a saucepan or skillet over medium heat until thoroughly heated through.
WHAT IS THE DIFFERENCE BETWEEN REGULAR AND CREAMED HORSERADISH?
A FEW OTHER
MEATBALL RECIPES TO ENJOY
We love meatballs in this house. Here are a few other tasty options that you might also enjoy!
TURKEY PARMESAN MEATBALLS - These meatballs are everything a great meatball should be: tender, flavor‑packed, and baked until golden before being smothered in rich marinara and plenty of cheese. They’re made with ground turkey that includes a bit of thigh meat for extra moisture, then mixed with milk‑soaked bread, Parmesan, herbs, and gentle seasonings like onion and garlic powder to keep the texture beautifully soft. Serve them with pasta, rice, or even tucked into crusty rolls for the most incredible meatball subs. They’re simple, hearty, and absolutely delicious — a true family‑pleasing supper.
BBQ PORCUPINE MEATBALLS - These tasty meatballs take a beloved vintage classic and give it a bold, modern upgrade. Instead of the traditional tomato‑soup sauce our mothers and grandmothers used, these beauties bake in a glossy, sweet‑tangy homemade BBQ sauce that clings to every nook and cranny — and the results are absolutely flipping delicious. As they bake, the rice swells in them swells and pokes through the surface, giving them their adorable “porcupine” look. Coated in a simple, yet flavorful sauce, they emerge from the oven — lightly caramelized, tender, and infused with that sweet‑smoky sauce — you’ll understand why you declared them better than the original.
Pin this recipe to your Main Dish, Meatball or Ground Beef boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Serves 4
Country Meatballs & Gravy
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender and juicy meatballs in a lovely well flavored gravy. These make a delicious midweek supper option. Serve with potatoes, rice, noodles, etc.
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
Instructions
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed.
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over.
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest.
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute.
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish.
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed.
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top.
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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