Recipe for Whole Grain Bread Rolls with Porridge Oats and Seeds

My Mum makes these great Whole Grain Bread Rolls. The addition of porridge oats and seeds make them a healthy alternative to shop bought versions. They are easy to master and are ready in about 40 minutes.

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  • 4oz plain flour
  • 4oz porridge oats
  • 8oz wholemeal flour
  • 1oz butter
  • Level teaspoon bread soda
  • 1 egg
  • 12fl oz buttermilk
  • Pinch each of salt and sugar
  • 3oz mixed seeds – you can use any including pumpkin, sesame, sunflower, linseed, chia etc.
  • Handful of finely chopped chives, if you wish.


  • Bread Roll MixtureHeat the over to 200c
  • Mix all the dry ingredients together.
  • Make a well in the centre and add the wet ingredients and the chives, if using.
  • Mix well using a wooden spoon. The mixture will seem very wet, this is normal.
  • Place the mix onto a floured surface and flatten gently with your hand.
  • Use a cookie cutter or the top of a glass dipped in flour to cut the rolls into rounds.
  • Place the rolls on a greased baking tray and bake for 30 to 40 minutes. Test with a skewer after 30 minutes and if it comes out clean they are ready, if not leave them another 5 minutes and test again. Don’t over cook them or they will go hard.

These rolls freeze well so if you make too many, just pop them in a freezer bag once they have cooled and freeze them until needed.

Do you have a good recipe using oats? Please let us know in the comments box below.

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