Hearty Honey-Oatmeal Rolls
Roll call! Friends and family request this recipe more than any other I make. The rolls are soft and chewy and go with any meal. They're good for sandwiches, too. —Callie Palen-Lowrie, Louisville, Colorado
Total TimePrep: 40 min. + standing Bake: 25 min.
Makes1-1/2 dozen (plus honey butter)
- 1 cup old-fashioned oats
- 1 cup water
- 4 to 4-1/2 cups all-purpose flour
- 1 package (1/4 ounce) active dry yeast
- 3/4 teaspoon salt
- 1 cup 2% milk
- 1/3 cup butter, cubed
- 3 tablespoons honey
- 1 large egg
- 1 large egg
- 1 tablespoon water
- 2 tablespoons old-fashioned oats
- HONEY BUTTER:
- 1/2 cup butter, softened
- 1/4 cup honey
- Dash salt
- In a small bowl, combine oats and water; let stand, covered, 2 hours. Drain.
- In a large bowl, mix 2 cups flour, yeast and salt. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg and drained oats; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
- Whisk egg with water. Brush over rolls; sprinkle with oats. Bake until golden brown, about 20 minutes. Remove from pan to a wire rack.
- Meanwhile, in a small bowl, beat honey butter ingredients until smooth. Serve with warm rolls.
Nutrition Facts1 roll with about 1-1/2 teaspoons honey butter: 236 calories, 10g fat (6g saturated fat), 44mg cholesterol, 263mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 5g protein.
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