Honey Oatmeal Rolls

Honey Oatmeal Bread 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.

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.

Course Bread

Cuisine American

Keyword Dinner Rolls, Honey Oatmeal Rolls

Prep Time 20

Cook Time 23

Proofing Time 2

Total Time 2 43

Servings rolls

Calories 193kcal

Author Debby - www.AFeastfortheEyes.net

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

Recipe source: King Arthur Flour.com

Nutrition