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Honey-Oat Pan Rolls

 Honey-Oat Pan Rolls
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
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 2 minutes longer. 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.