Honey Oatmeal Rolls are billowy, buttery bread rolls with a touch of sweetness from honey. This recipe can be shaped into dinner roll or sandwich roll sizes. They are perfect with a bowl of soup, or a homemade sandwich.
Fresh baked rolls are such a treat, with a bowl of homemade soup. This particular bread roll recipe inspired me because I had a LOT of oatmeal in my pantry.
King Arthur Flour is one of my most trusted sources for bread recipes (and more). My pantry is loaded with their flours, mixes and special ingredients. As I expected, these weren’t terribly difficult to make, and they were delicious! My stand mixer makes the kneading process super easy. If you’re old school, and prefer to use elbow grease– go for it! Once the dough has been mixed, cover and allow them to rest and rise (they won’t necessarily double in size). Cut into 16 pies and shape them into round “balls”. Place them in a 9-inch greased baking pan.
Cover and proof for about 40 minutes. Brush with an egg wash and sprinkle with oats.
Bake for about 30 minutes, until golden brown. (Instructions for baking smaller rolls, and using a sheet pan, rather than a dish is provided in the recipe card.) Voila! Lovely bread rolls are ready to devour.
TASTING NOTES: These were super easy to make. Honest! They were tender, with a subtle hint of honey. I loved the nuttiness of the oats. Slathered with honey, these were heavenly.
Honey Oatmeal Rolls
Ingredients
- 1 cup lukewarm water 227g
- 1/3 cup milk lukewarm; 74g
- 4 tablespoons butter, softened, 57g
- 2 tablespoons light brown sugar or dark brown sugar, packed 28g; packed
- 2 tablespoons honey 43g
- 1 cup rolled oats, old-fashioned or quick-cooking* 89g
- 2 1/2 teaspoons instant yeast or active dry yeast
- 1 1/2 teaspoons table salt 9g
- 3 cups Unbleached Bread Flour+ 2 tablespoons 388g; Recommended- King Arthur Brand
For the Topping:
- 1 large egg beaten with 1 tablespoon cold water
- oats for sprinkling
Instructions
- TIP: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.
- Place the dough in a lightly greased bowl and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
- Gently deflate the dough and transfer it to a lightly oiled work surface. Divide the dough into 16 pieces (about 56g each) for dinner rolls, or nine pieces (about 100g each) for larger sandwich rolls. Roll each piece into a smooth ball.
- Arrange the dinner rolls evenly on a parchment-lined baking sheet, or place the sandwich rolls in a 9″ square pan. (The sandwich rolls will touch one another once they’ve risen, creating soft-sided rolls.)
- Cover and let rise for 35 to 40 minutes, until noticeably puffy. While the rolls are rising, preheat the oven to 350°F.
- Brush the risen rolls with egg wash (the egg and water mixture) and sprinkle with oats.
- For smaller rolls on a baking sheet, bake for 21 to 24 minutes; for larger rolls in a square pan, bake for 30 to 32 minutes, until golden brown. Remove the rolls from the oven, and cool on a rack.
- Once they’re completely cooled, wrap the rolls airtight and store at room temperature for several days; freeze for longer storage.
Notes
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