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Honey-Oat Pan Rolls Recipe

Photo by: Taste of Home

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Since these tender rolls require only one rising, they are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—;Arlene Butler, Ogden, Utah

This recipe is:

Healthy

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24 Servings
Prep: 45 min. + rising Bake: 20 min.

Ingredients

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg

Directions

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen.

Nutritional Analysis: 1 roll equals 103 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 126 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Honey-Oat Pan Rolls published in Taste of Home April/May 2006, p33