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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.


  • 2-1/2 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup King Arthur Premium 100% 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


  • In a large bowl, combine 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 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 13x9-in. baking
  • pan. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375°. Bake 20-22 minutes or until golden brown.

2 of 2

Honey-Oat Pan Rolls (continued)

Directions (continued)

  • 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.