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Honey-Oat Pan Rolls

 Honey-Oat Pan Rolls
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
24 ServingsPrep: 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, mix 1 cup all-purpose flour, whole wheat flour,
  • oats, yeast and salt. In a small saucepan, heat water, honey and 4
  • tablespoons butter to 120°-130°. Add to dry ingredients;
  • beat on medium speed 2 minutes. Add egg; beat on high 2 minutes.
  • Stir in enough remaining all-purpose flour to form a soft dough
  • (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • the top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and
  • shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover
  • with a kitchen towel; let rise in a warm place until doubled, about

2 of 2

Honey-Oat Pan Rolls (continued)

Directions (continued)

  • 30 minutes.
  • Preheat oven to 375°. Bake 20-22 minutes or until golden brown.
  • Melt remaining butter; brush over rolls. Remove from pan to a wire
  • rack. Yield: 2 dozen.
Nutritional Facts: 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.