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Oatmeal Whole Wheat Malt Syrup Pan Rolls

I am always interested in trying new products.  When I was in a gourmet kitchen store recently I saw Malt Syrup which is made from Barley extract.  I used it in this recipe but you could easily substitute honey as well.  The buns can be put close together in a springform pan for a table presentation or can be baked on a cookie sheet.  The result is a nice soft good for you bun.
  • 2 tablespoons active dry yeast
  • 1/2 cup sour cream
  • 1/3 cup canola oil
  • 3 tablespoons malt syrup (or honey)
  • 1 egg
  • 1 teaspoon salt
  • 2 cups warm water
  • 3 cups whole wheat flour
  • 1 1/2 cups large flake oatmeal (do not use instant oatmeal.  the kind you pour water over and let sit.  I think that quick cooking oatmeal would be fine but not as distinct looking as the topping when it is baked)
  • 2 cups white flour (approximately)
  • (1 cup additional oatmeal for the bun topping)
  1. Combine the wet ingredients  and the salt in a large mixing bowl.
  2. Sprinkle the yeast over the wet ingredients and stir and then allow to rest 10 minutes.
  3. Add the whole wheat flour and the oatmeal and stir well.
  4. Add enough additional white flour to make a soft dough. 
  5. Knead a few minutes and then allow to rest 10 minutes.
  6. Knead another 5 minutes and then cover the bowl and let rise until doubled in bulk. .about an hour.
  7. Form into small egg sized buns and dip the smooth tops in water and then press into oatmeal.
  8. Allow rising until doubled in bulk.
  9. Preheat oven to 375 F.
  10. Put a loaf pan in the bottom rack of the oven and pour boiling water up to a half inch from the top.
  11. On the rack directly above the loaf pan with boiling water bake the buns for 15 minutes or until golden brown.
  12. Remove loaf pan from oven once your oven has cooled completely to avoid scalds.


  1. Delicioso!Danke fürs Rezept.Schöne Grüsse aus Germany.Luciene.

  2. Lovella for all the viewers can you please explain what is meant when you say "do not use instant oatmeal"
    does that mean do not use quick cooking, or does that mean not the little instant packages. I am thinking you used large flake oatmeal, but would quick cooking be fine to use?

  3. Just yesterday I saw another recipe (for Cinnamon Raisin bagels) using malt powder/syrup... now I MUST add that to my shopping list... would like to know the taste difference between using that and honey...

  4. Thanks you for the oatmeal question. I did use large flake and would recommend using that but I think quick cooking would be fine. I would not use the kind in small package where you just add water and let it sit.

  5. Those look sooo good! I just HAVE to try them!

  6. Rolls baked in a spring form pan look great. I'll have to give that a try.

  7. There's just nothing like the smell of fresh bread baking...
    These look great Lovella!

  8. When you add the water to a loaf pan, is that in a different pan, or in with the buns?

    Looks good.

  9. My husband's cousin made these pan rolls (or one very similar) for our wedding reception, and they are very good! Cousin made 15 dozen rolls as her wedding gift to us, one that was cherished by us and enjoyed by everyone else. :) These buns are very tasty, so flavorful. The pan of water above the buns keep them soft and from becoming too crusty.

  10. I will be making these this Thank you for sharing!

  11. I have these in first rise right now...I can't wait to get them baking and smelling up the house :)

    My family is resistant to whole wheat home baked bread...they think it should be all white, all the time! Funny enough, I only buy whole wheat at the store, and they never complain.

  12. The aroma and texture were lovely. The kids loved the oats on top (I made some oat-less also).

    Next time I will add some salt. It was the only thing missing.

  13. Sandra. .you are right ..I forgot to add the salt to the recipe. Thanks so much. .and sorry to have missed it.


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