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Oat Rolls Recipe

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4.2 from 7 reviews

These soft and slightly sweet oat rolls are made with a blend of all-purpose and whole wheat flours, oats, honey, and butter, resulting in warm, fluffy rolls perfect for any meal. The dough is gently kneaded, allowed to rise twice for a tender crumb, and baked to golden perfection. A honey-butter glaze adds a delicious finishing touch.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour (to 2 ¾ cups), divided
  • ¾ cup whole wheat flour
  • ½ cup old-fashioned oats
  • 2 packages active dry yeast (¼-ounce each)
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup water
  • ¼ cup honey
  • 4 tablespoons unsalted butter
  • 1 large egg (room temperature)

Finishing Glaze

  • 3 tablespoons unsalted butter (melted)
  • 3 tablespoons honey

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of the all-purpose flour, whole wheat flour, oats, active dry yeast, and salt. Mix thoroughly to evenly distribute the ingredients.
  2. Heat Wet Ingredients: In a small saucepan, gently heat the water, honey, and 4 tablespoons of unsalted butter until the mixture reaches 120°-130° F (49°-54° C). This ensures the butter melts but the temperature remains suitable for activating the yeast without killing it.
  3. Combine and Mix Dough: Pour the warm wet mixture into the dry ingredients. Beat on medium speed for about 2 minutes to combine, then add the egg and continue beating on high speed for another 2 minutes for aeration. Gradually stir in the remaining all-purpose flour as needed to produce a soft, sticky dough.
  4. Knead Dough: Turn the sticky dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. This develops the gluten structure critical for good texture.
  5. First Rise: Place the kneaded dough in a greased bowl, turning once to coat the top with oil. Cover with plastic wrap and leave in a warm place (such as inside a turned-off oven or microwave) for about 1 hour, or until the dough doubles in size.
  6. Shape Rolls: Punch down the risen dough to release excess air. Turn it onto a lightly floured surface and divide into 24 equal portions. For uniform size, weigh the dough and divide evenly. Shape each piece into a smooth ball and place them close together in a greased 13 x 9-inch baking pan.
  7. Second Rise: Cover the rolls with a kitchen towel and allow to rise in a warm environment for about 30 minutes or until doubled in size.
  8. Preheat Oven and Bake: Preheat the oven to 375° F (190° C). Bake the rolls for 20-22 minutes, or until the tops turn a lovely golden brown.
  9. Glaze and Serve: While the rolls bake, whisk together 3 tablespoons melted butter and 3 tablespoons honey. Immediately after removing the rolls from the oven, brush the honey-butter mixture generously over the tops. Transfer to a wire rack to cool slightly, then serve warm for best taste and texture.

Notes

  • For best roll size uniformity, weigh the total dough and divide by 24 for equal portions.
  • Make sure the water and melted butter mixture is not too hot to avoid killing the yeast.
  • Double rises ensure soft and fluffy rolls with good volume.
  • Use room temperature egg for better dough incorporation.
  • Store leftover rolls in an airtight container to maintain freshness.
  • These rolls freeze well; thaw and warm before serving.

Find it online: https://yumntasty.com/oat-rolls-recipe/