Soup rolls

I am absolutely delighted to share this recipe with you all as it is part of a very special collaboration with one of my all time favourite products Brushwoods Oats and Olive Oil. As part of my role as recipe developer I get to work and develop recipes for some amazing companies that produce some wonderful products and Brushwoods is no exception. Their incredible products speak for themselves and I am so very excited to share the next delicious recipe in a series of recipes using Brushwoods products with you today.
“Brushwoods is a family operated Australian business bringing 100% Australian grown, processed and packaged products to you. They support local businesses and believe that reconnecting with food is important to the health of all Australians. Historically, the vast majority of people were either farmers themselves or knew many farmers, food was sourced directly from the grower and a true of appreciation of real food prevailed. By bringing Fresh Extra Virgin Olive Oil and Freshly Rolled Oats to the market they want people to experience fresh and real food that is natural and healthy. Brushwoods products will always be fresh and real. With no preservatives, no additives and no sneaky marketing ploys, you can be assured that you know exactly what you are buying (either for your home or for your business). They want you to be reassured that ethical food production is as important to them as it is to you” (exert taken from Brushwoods website).
Their products can be purchased directly from their website or alternatively you can check their website for a list of stockists. The website is
Now for the incredible recipe!

A quick dough recipe for some fast and easy bake at home rolls perfect for soup. Whip these up in the morning and be enjoying rolls with your soup for lunch.
Course: Main Course, Side Dish, Soup

Servings: 8 rolls 


4 cups sifted plain flour

1/4 cup BRUSHWOODS extra virgin olive oil

1 1/2 cup warm water

1 x 7g sachet of dry yeast

1 teaspoon dried marjoram

1/2 cup BRUSHWOODS fresh rolled oats

1 teaspoon salt

1 tablespoon extra BRUSHWOODS fresh rolled oats for topping


Mix water and yeast together and cover with plastic wrap and wait a few minutes until yeast bubbles a little and activates before using.

Add all dry ingredients to bowl (sift flour before adding) and mix together (save the second quantity of rolled oats to sprinkle on rolls).

When yeast is ready (this will take approximately 3-5 minutes) add to flour mixture with oil.

Mix well and knead for 5 minutes.

Put dough in a deep bowl and cover with plastic wrap. Cover this with a tea towel and leave in a warm place until dough has risen and doubled in size.

When ready remove dough from bowl and divide into 8-10 equal sized portions.

Form into roll sized balls and place onto a baking tray lined with baking paper.

Brush rolls with a little olive oil and sprinkle with some oats, marjoram and sea salt.

Press slightly and bake in a preheated oven at 175 degrees for 45 to 50 minutes until rolls are golden and sound hollow when you tap them.

Serve with your choice of a hearty warm soup and enjoy!!

Recipe Notes

Best enjoyed fresh but if there is any left the next day, cover and heat them in the oven to restore their freshness.

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