Fluffy Honey Oat Dinner Rolls
User Reviews
4.5
Fluffy Honey Oat Dinner Rolls
Description
This bread recipe uses quick-cooking oats mixed with honey and butter in boiling water to soften the oats and add sweetness. After cooling slightly, yeast and flour are added, and the dough is kneaded until smooth and elastic. The dough rises until doubled, then divided and shaped into rolls. Baking produces light, fluffy rolls with a tender crumb and slightly chewy oat presence.
The oats contribute a mild nuttiness and softness to the texture, while honey adds subtle sweetness enhancing the flavor complexity. The dough's hydration and mixing method result in rolls that hold their shape and brown nicely.
These rolls are suited for dinner accompaniment, sandwiches, or to serve with spreads. Adjust roll size for more or fewer portions, which slightly affects baking time and texture density.
Using rolled oats chopped in a food processor can reduce oat texture if desired. Instant yeast is the default, but active dry yeast can work with a proofing step. Optionally, rolls can be brushed with melted butter after baking for a shiny, soft crust.
Ingredients
- 2 cups 7.5 ounces quick cooking oats (see note)
- ⅓ cup honey
- 4 tablespoons butter cut into pieces
- 2 ½ teaspoons salt
- 2 ½ cups water boiling
- 1 ½ tablespoons instant yeast see note for active dry yeast
- 4 to 5 to 5 cups all-purpose flour
- butter for brushing baked rolls (optional, melted
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the oats, honey, butter and salt. Add the boiling water and mix until combined. Let the oats soften and the mixture cool for 15-20 minutes until about 110 degrees (or lightly warm to the touch).
- Add the yeast and 2 cups of the flour. Mix until combined. With the mixer on low speed, continue adding flour, 1/2 cup at a time, until a soft dough forms that clears the sides of the bowl but is still soft and tacky to the touch (be careful not to overflour!). The exact amount of flour will depend on many factors, so don't worry if you have to add more or less than called for to achieve the right texture for the dough. Knead the dough for 4-5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl and cover with a clean towel or greased plastic wrap. Let the dough rise until doubled, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
- Punch down the dough and divide into 12 equal pieces (see note). Shape each piece into a round ball, pinching the bottom to seal.
- Grease a 9X13-inch baking pan and place the rolls in the pan. Cover and let the rolls rise until puffy and almost doubled in size, about an hour.
- Preheat the oven to 350 degrees F. Bake the rolls for 20-25 minutes until golden on top and baked through. Brush with melted butter, if desired.
Notes
- Old-fashioned rolled oats can substitute quick oats if pulsed coarsely to reduce texture.
- Active dry yeast may be used by proofing it with sugar and warm water before mixing.
- Adjust roll quantity for size preferences; more rolls produce smaller portions and vice versa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Rolls (12-20 depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 199kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 390mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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