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Baking recipe · from the recipe book

Buttermilk Oat Spelt Rolls with Garlic Scallions

Tender, tangy buttermilk rolls with a toasty oat-flour crumb, flecks of garlic, scallion and dill, and a crunchy rolled-oat top.

Buttermilk Oat Spelt Rolls with Garlic Scallions

Ingredients

  • 1 lb450 gWhole spelt flour
  • 1 cup90 gOld-fashioned rolled oatsdivided: 60 g toasted and ground into flour, 30 g whole for the topping
  • 1¼ cups (300 ml)300 gButtermilk, low-fatlukewarm, divided: 285 g for the dough, 15 g for brushing
  • ½ cup120 gCottage cheese, 2%room temperature
  • 1 large50 gEggsbeaten
  • 3 tbsp40 gUnsalted buttermelted, divided: 25 g for the dough, 15 g for brushing
  • 1 tbsp20 gMaple syrup
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt
  • 4 cloves12 gGarlicminced
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup sprigs6 gFresh dillfinely chopped

Steps

  1. Toast 60 g of the oats in a dry skillet over medium heat for 4 to 5 minutes until golden; cool, then grind to a fine flour in a blender. Keep the remaining 30 g of oats whole for the topping.
  2. In a large bowl, whisk 285 g of the buttermilk with the cottage cheese, egg, 25 g of the melted butter and the maple syrup. Keep the remaining 15 g of buttermilk and 15 g of butter aside.
  3. Stir in the garlic, green onion and dill.
  4. Add the spelt flour, ground toasted oats, yeast and salt. Mix into a soft dough and knead gently for 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked. The dough is about 55% hydration from the buttermilk's water alone (higher counting the cottage cheese and egg) and about 2% salt.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Grease a 9x13-inch pan with a little of the reserved melted butter. Divide the dough into 12 equal pieces, shape each into a tight ball and set them in the pan.
  7. Brush the tops with the reserved buttermilk and sprinkle with the reserved whole oats, pressing lightly so they stick.
  8. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  9. Bake 20 to 24 minutes, until golden and the center of a roll reads 190°F (88°C).
  10. Brush the hot rolls with the rest of the reserved melted butter, then cool on a rack for at least 20 minutes before pulling apart.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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