Honey-Oat Pan Rolls
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min.
YIELD: 2 dozen.
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
Ingredients
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2-1/2 to 2-3/4 cups all-purpose flour
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3/4 cup whole wheat flour
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1/2 cup old-fashioned oats
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2 packages (1/4 ounce each) active dry yeast
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1 teaspoon salt
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1 cup water
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1/4 cup honey
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5 tablespoons butter, divided
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1 large egg, room temperature
Directions
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1.
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).
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2.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
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 30 minutes.
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4.
Preheat oven to 375°. Bake until golden brown, 20-22 minutes. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Nutrition Facts
1 roll: 103 calories, 3g fat (2g saturated fat), 15mg cholesterol, 126mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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