Soft & Fluffy Honey Oat Dinner Rolls: The Perfect Side for Any Meal
These soft and slightly sweet oat bread rolls are made with a combination of honey, oats, and butter, creating a flavorful and tender texture. Perfect for any meal, these rolls are soft, warm, and delightful.
Ingredients
- 2 ¼ teaspoons active dry yeast or 1 packet
- ½ cup warm milk about 110°F
- 3 tablespoons honey use pure honey for the best flavor
- 2 tablespoons unsalted butter melted
- 1 cup old-fashioned rolled oats
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg for egg wash
- Extra butter for brushing on top
Instructions
Activate the Yeast
- Start by activating the yeast. In a small bowl, combine the warm milk and honey. Sprinkle the active dry yeast on top and stir until dissolved. Let it sit for 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
Prepare the Dry Ingredients
- In a large mixing bowl, combine the flour, oats, and salt. Stir until everything is evenly mixed. The oats will add a wonderful texture to the dough.
Make the Dough
- Once the yeast mixture is ready, pour it into the dry ingredients along with the melted butter. Mix everything together until the dough begins to form. You may need to add a bit more flour if the dough is too sticky, but be careful not to add too much. The dough should be soft but not overly sticky.
Knead the Dough
- Turn the dough onto a floured surface and knead for about 6-8 minutes. The goal is to develop the gluten, which will help your rolls become light and fluffy. If you have a stand mixer with a dough hook, you can knead the dough in there for about 4-5 minutes.
Let the Dough Rise
- Once kneaded, place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. This is the perfect time to preheat your oven to 375°F (190°C).
Shape the Rolls
- Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal pieces. Shape each piece into a ball and place them in a greased 9x13-inch baking dish, arranging them close together for soft, pull-apart rolls. If you prefer a more spaced-out roll, you can place them in separate muffin tins.
Second Rise
- Cover the shaped rolls with a kitchen towel and allow them to rise for another 30-45 minutes. They should puff up nicely during this time.
Egg Wash and Bake
- Before baking, brush the tops of the rolls with a beaten egg for a golden, glossy finish. Place the rolls in the preheated oven and bake for 18-20 minutes, or until they’re golden brown on top.
Brush with Butter
- Once out of the oven, brush the tops of the rolls with a little more melted butter for extra flavor and shine. Let them cool for a few minutes before serving.
Notes
Don’t Overknead: Kneading is essential, but overworking the dough can result in dense rolls. Just knead until the dough is smooth and elastic.
Use Warm Milk: The milk should be warm but not hot. If it’s too hot, it could kill the yeast. A temperature around 110°F is perfect.
Allow Proper Rising Time: Give the dough enough time to rise. If you rush this step, your rolls won’t be as soft and fluffy.
Make Ahead: You can prepare the dough the night before. After the first rise, cover the bowl with plastic wrap and refrigerate overnight. The next day, shape, let rise, and bake as directed.
Serve Fresh: These rolls are best when served fresh out of the oven. However, they can be stored in an airtight container for up to 3 days or frozen for longer storage.