Showing posts with label Quick and Easy. Show all posts
Showing posts with label Quick and Easy. Show all posts
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.
Pin this recipe to your Bread, Bread Roll or Side Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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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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One of my favorite Nigel Slater cookbooks is called "EAT". You all know how I love Nigel and his way of cooking and eating. That man could make anything look and sound tasty and he is the master as creating delicious and fast food out of just about anything you can get your hands on. He has one whole chapter in this book devoted to sandwiches and the like. My kind of guy. My kind of cooking.
I think the British love sandwiches more than anyone else in the world. Walk into any shop, and I do mean any . . . and you are sure to find a variety of them, ready made, wrapped and for sale to anyone who feels in the need for a portable sustenance of the this kind. AND, they come in varieties which are suitable for any meal of the day . . . breakfast, lunch, dinner or snack!
This delicious recipe I am sharing with you today combines all of my loves. Sandwiches, Nigel Slater, and making good use of leftovers. I was inspired by one of the recipes in his book.
This was a sandwich he created using crusty bread, beef drippings and leftover roast from the Sunday dinner. Reading about it . . . made me want one, and reading about it . . . inspired me to create my own version. I got to thinking hash . . . roast beef hash . . . in a bun.
And so that is what I did. I made some hash using chopped potatoes, chopped onions, chopped cabbage and some of the leftover roast from yesterday's pot roast. I seasoned it lightly with some salt and cracked black pepper.
Added a touch of herbs . . . in the way of summer savory, and a hint of snap by using some Worcestershire Sauce and a dash of brown sauce. (steak sauce to you North Americans) I cooked that all together until the potatoes and onions and cabbage were gilded with little caramelized edges, all golden brown and sweet . . . and the meat was falling apart once more.
And then I sandwiched it between two halves of a crisp warm ciabatta roll . . . the bottom spread with just a touch of creamed horseradish sauce . . . a slice of cheese layered on top of the hot hash, so it melted down into all those gilded crevices, and topped by that crisp roll-top . . . all that goodness tucked into a tasty and lightly crisped ciabatta suitcase and just waiting for me to tuck in.
Simply put, this was phenomenal
INGREDIENTS NEEDED
TO MAKE
HASH ON A BUN
Leftovers put together in the most delicious way.
- 1 medium onion, peeled and chopped coarsely
- a handful of chopped cabbage
- two medium potatoes, peeled and chopped coarsely
- 1 small clove of garlic, peeled and minced
- 2 TBS hot beef stock or water
- an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
- 1 TBS vegetable oil
- 1 TBS butter
- fine sea salt and black pepper
- 1 tsp of either dried thyme or summer savory
- 1 TBS Worcestershire Sauce
- Brown Sauce to taste
To finish:
- 4 warmed ciabatta rolls
- Creamed Horseradish sauce
- 4 slices of processed cheese
Feel free to vary the vegetables and protein used in this sandwich. You can use leftover cooked beef, pork, lamb, chicken or turkey. The vegetables you decide to use will vary according to the protein used.
You can also use ground meat which has been browned. The important thing to remember is to keep the proportions correct. You want roughly the same amount of protein as you have potato.
If you are using chicken or turkey feel free to add some leftover stuffing.
I have used cabbage and onion here, but you could also use leftover cooked sprouts, carrots, parsnips, etc. This is meant to be a way to use up your leftovers!
Brown sauce is what is known as steak sauce in North America. HP sauce.
HOW TO MAKE
HASH ON A BUN SANDWICHES
This really is not all that hard to do. The end result is a very delicious sandwich!
- Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
- Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic. (You really want them to begin to caramelize as this will help to enhance the flavors.)
- Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch. At the end of that time they should be knife tender.
- Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown. (I like to make sure that the beef browns a bit as well.)
- Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
- To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
- Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired. (The heat from the hash should melt the cheese.)
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning. This will help to familiarize you with any ingredients needed, etc.
- Assemble everything together before you begin. This will help to prevent you from leaving anything necessary out of the recipe by mistake.
- Use the freshest buns and other ingredients.
- Cut everything into bite sized pieces so that it will be easier to eat.
- Make sure you let everything caramelize to perfection. This makes the difference between a ho-hum sandwich and a fabulous sandwich!
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make the hash up ahead of time, ready to reheat and then stuff the sandwiches with.
CAN THIS BE MADE WITH ANYTHING OTHER THAN ROAST BEEF?
You could make a hash of any kind of cooked meat you wish. You could also use browned ground beef in the equivalent amount if you wish.
DO I NEED TO USE HORSERADISH SAUCE?
Not at all. We use this because we enjoy it. You could use Arby's sauce, or a spicy or garlic mayonnaise, Aioli, etc. You use whichever sauce it is that you enjoy and that you think will go well with the other ingredients.
CAN I USE ANY OTHER KIND OF BUN?
The only pre-requisite is that the bun be fresh and sturdy enough to stand up to the weight of the hash.
HOW LONG WILL THE FILLING KEEP?
I would not keep the filling any longer than two to three days.
CAN THIS BE CUT IN HALF?
Absolutely. Simply divide the amounts of everything in half. The cook times will remain the same.
A FEW MORE
HOT SANDWICHES YOU MIGHT ALSO ENJOY
We love hot sandwiches here in the English Kitchen. here are a few more favorites that we really love that we think you might also enjoy!
CHILI CHEESE DOG BOATS - A cheesy, saucy, chili‑smothered hot dog experience that’s messy in the best possible way. They’re fun, filling, and guaranteed to be a hit with kids, teens, and anyone who loves a good retro‑style comfort meal. Perfect for game nights, casual dinners, or those evenings when you just want something indulgent and delicious.
CROISSANT REUBEN SANDWICHES - Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese. This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!
Pin this recipe to your Main Dish, Sandwich or Leftover Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Roast Beef Hash Buns
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A delicious way to stretch the leftovers from Sunday lunch even further.
Ingredients
- 1 medium onion, peeled and chopped coarsely
- a handful of chopped cabbage
- two medium potatoes, peeled and chopped coarsely
- 1 small clove of garlic, peeled and minced
- 2 TBS hot beef stock or water
- an amount of leftover cooked roast, cubes (equal to the amount of potatoes)
- 1 TBS vegetable oil
- 1 TBS butter
- fine sea salt and black pepper
- 1 tsp of either dried thyme or summer savory
- 1 TBS Worcestershire Sauce
- Brown Sauce to taste
To finish:
- 4 warmed ciabatta rolls
- Creamed Horseradish sauce
- 4 slices of processed cheese
Instructions
- Heat the oil along with the butter in a large skillet. Toss in the onions, cabbage and potatoes.
- Cook stirring until they begin to turn golden brown. Add about 2 TBS stock or hot water, a bit of seasoning, the Worcestershire sauce, brown sauce, summer savory, and the garlic.
- Turn the heat to very low, pop a lid on and cook for about 15 minutes, checking every so often to make sure they don't catch. At the end of that time they should be knife tender.
- Uncover and toss in the beef. Cook and stir over medium heat, frequently turning it over until the meat is heated through and all is golden brown.
- Taste and adjust seasoning as required. While you are doing this, pop the ciabatta into a hot oven to heat through.
- To serve, slice each hot ciabatta roll in half. Spread the bottoms with some horseradish sauce (if desired) and then pile an equal amount of the hot hash on top.
- Top the hot hash with a slice of cheese and then the top of the rolls. Serve immediately. Pass the brown sauce or ketchup if desired.
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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