Oat Rolls Kissed with Honey To Make Dinner Special (Bread Machine)

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Sneak Preview: Oat Rolls kissed with honey are mixed up with a bread machine, shaped by hand, and baked in the oven for the best of all worlds.

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Wait until you smell these homemade Oat Rolls with honey baking in your kitchen! The heady fragrance of yeast will make your mouth water. Bite into them and you’ll find a fluffy roll with chewy bits of oatmeal and the sweetness of honey.

The directions given are for a bread machine because it produces the best bread in my opinion. But you can make it with a stand mixer or by hand if you prefer. See the recipe notes for details.

Why you should try these Oat Rolls:

Some would call this an “enriched” dough with eggs, sugar, and plenty of butter.

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You can see that the texture is rather close and uniform but soft. These rolls make good buns for something like chicken salad, sloppy joes. or my favorite, a BLT. Make them smaller for slider buns.

BLT on Honey and Oat Dinner Roll

The crust is rustic because of the oatmeal bits, but the shiny egg glaze adds sophistication. I like the markings on top. If you want deeper indentations, use the handle of a small wooden spoon to press down the dough in a decorative design.



Ingredients and substitutions:

  • FLOUR: Substitute unbleached all-purpose flour if you don’t have bread flour. If you do that, I highly recommend adding vital wheat gluten.
  • VITAL WHEAT GLUTEN: These rolls can be slow-risers. Adding 1 tablespoon of vital wheat gluten will speed up the rising process and also make them a bit softer and lighter in texture. You can leave this out but allow extra time for the rolls to rise.
  • OATMEAL: Old-fashioned rolled oats are better in this recipe. They add some chew. You could substitute the quick-cooking variety if you prefer. One way to intensify the sweet and nutty flavor of oatmeal is to toast it first. Do this before adding it to the bread machine pan.
  • YEAST: Instant yeast or bread-machine yeast works best in a bread machine. You can substitute active-dry yeast, see the recipe notes for details.
  • HONEY: The recipe specifies 1/4 cup, but you could cut the amount in half if you don’t want as much sweetness in your dinner rolls.
oatmeal roll with honey
This is an old picture. I no longer sprinkle the oatmeal on top. The grandkids were not crazy about it.

Frequently asked questions about Oat Rolls:

How long will these rolls stay fresh?

Because they have no preservatives, these rolls will only stay fresh 2-3 days. However, oatmeal has an antioxidant that helps.

Breads containing oats stay fresher longer due to the natural antioxidant found in the oat’s endosperm.”The Bread Machine Magic Book of Helpful Hints

What is the best way to store oatmeal rolls?

A bread box is good. A plastic bag is better than a paper bag.

How can I intensify the oatmeal flavor?

Toast your oatmeal before adding it to the other ingredients in the bread machine pan.

Why don’t you use quick oatmeal in this recipe?

Quick oatmeal will dissolve faster than old-fashioned oats. I avoid it because I don’t want any gooey clumps of oatmeal in my rolls.

Why is the time to make any bread only an estimate?

The ambient temperature of the room where the bread is rising makes a huge difference. If your kitchen is quite cool, it can take a lot longer for your dough to proof.

Substitutions like the type of flour you use can also affect the time needed.

Give yourself plenty of time to make bread–any bread really. Unless you’ve used a recipe many times, don’t put yourself in a tight box until you’ve got some experience under your belt.

Kitchen Tips:

  1. This is really not a big deal. But since I had a picture, I wanted you to see what happens when you get slap-happy with the glaze.

The roll on the right had some excess glaze that dripped and gathered around the bottom. Not all that appealing. However, it didn’t keep me from eating that roll.

2. Apply the glaze after making the design on top of the rolls if you want it to be more prominent.

honey-oat rolls that were glazed after the designed was pressed in on top

How to shape Oatmeal Buns:

pulling dough out of the bread machine pan onto a floured surface

Pull the dough out of the bread machine at the end of the DOUGH cycle when it has almost doubled in size.

Portioning the dough for rolls with a bench scraper

For dinner rolls, cut dough into 14 pieces. If you want to use these as a larger bun, I would make 7-8 balls.

shaping the dough into balls

Form each piece into a ball. (See the video.)

balls of dough arranged on a cookie sheet

Arrange on a cookie sheet covered with a silicone baking mat or parchment paper. Cover with a tea towel and set aside to proof.

brushing rolls with glaze

Carefully brush glaze over each roll. NOTE: Brush the glaze on AFTER making the design if you want it to be more prominent.

using a wooden pick to make lines across the top of honey oat rolls

Optional: Use a long, thin, wooden, or metal stick (k-bob holder?) to make designs over the top. I did not press down very hard, so the design is subtle after the rolls are baked. Press almost to the tray if you want the design to be more prominent.

Bake at 350˚F for 12-15 minutes or until golden brown.


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If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula


Oat Rolls with Honey Recipe (Bread Machine)

These Oatmeal Rolls are soft, light, and fluffy with just enough oatmeal to give a little chew and make them interesting. Honey adds the right amount of sweetness.
5 from 5 votes
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins
Course Savory Bread Machine Loaves and Yeast Rolls
Servings 14 rolls

Video

Ingredients

  • ¾ cup milk - lukewarm (170 gr)
  • ¼ cup honey - 84 gr
  • 1 large egg - 50 gr
  • 1 teaspoon salt - 6 gr
  • ¼ cup unsalted butter - 57 gr
  • cup old-fashioned oats - 60 gr
  • 2 ½ cups bread flour - 300 grams
  • 1 tablespoon vital wheat gluten - optional (see note in the post) (9 gr)
  • 2 ¼ teaspoons bread-machine yeast or instant yeast - 7 gr

Glaze:

  • 1 egg - 50 gr
  • 1 tablespoon water - 14 gr

Instructions
 

  • Add all dough ingredients to the bread machine pan in the order listed.
  • Set your bread maker on the DOUGH cycle and start.
  • Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the dough cycle completes, turn the dough out onto a floured surface. Divide dough in half. Divide each half into 7 rolls for a total of 14. Use fingers to make each portion into a smooth ball.
  • Place dough balls onto a greased cookie sheet. Allow to rise until almost double.
  • Turn on the oven about 15 minutes before you anticipate the rolls will be ready to bake. Use the dull side of a thin knife or a wooden skewer to gently press down 1-3 times in the middle of each roll to make a decorative pattern.

Glaze:

  • Whisk eggs and water together for glaze and gently coat rolls.
  • Bake at 350˚F for 10-13 minutes. Allow to cool on a rack for a few minutes or eat as soon as they don't burn your fingers.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Oat Rolls with Honey Recipe (Bread Machine)
Serving Size
 
1 roll
Amount per Serving
Calories
 
167
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
33
mg
11
%
Sodium
 
184
mg
8
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Savory Bread Machine Loaves and Yeast Rolls
Cuisine: American
Keywords: bread machine recipedinner rollsholidayshoneyoatmeal
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24 Comments

  1. Gorgeous rolls! – and the oats make them so unique. I’m into oats theses days (muffins, cookies, bars) – so this will fit right in. Love the skewer technique as well – and a “little” honey is never enough (I agree)!

  2. oh, I love oatmeal so much!

  3. TheKitchenWitch says:

    My mom used to make this oatmeal bread that I loved; she toasted it, buttered it and then topped it with a smear of cinnamon applesauce. It was divine. These rolls remind me of that bread. Thanks for taking me back.

  4. YUM!!! I am definitely going to try and make these someday!

  5. Another bread machine beauty from you! These oatmeal rolls look fabulous and I love the dripping honey idea!

  6. Yum! Thank you for the whole milk substitution in the recipe too!

  7. Hey, these sound so delicious! One problem, I don’t have a bread machine. Any helpful suggestions for the bread-machine-less?

    1. Naomi,
      There is a link right above the recipe where you can see general directions for making these rolls without a bread machine. Hope that helps.

  8. These look amazing! I want to make these for Thanksgiving but would be best with my schedule to make a head of time. What do you think the best thing to do would be? Make the dough and have ready to go in oven but freeze and bake that day, or bake then freeze and warm up in oven so they are warm when being served?

    Yummy!!

  9. Kristen, I would do the first. Freeze after you shape the rolls but before they rise. Allow at least a couple hours for rolls to thaw and rise before time to bake them. Hope you love them as much as we do.

  10. Betty @ scrambled hen fruit says:

    I made these today in my bread machine and they’re great- thanks for the recipe! 🙂

  11. Hello again!

    I made a wheat version of these today that came out VERY nice 🙂 I substituted 1 cup of the AP flour for wheat flour. I used King Arthur flours, which I do think are better than average quality – nice, light, fluffy rolls. I also didn’t have milk in the house so I used 1/2 and 1/2 instead. The extra fat probably helped keep them from being dry.

    The only thing I would do is maybe add more oatmeal into the rolls themselves as I enjoyed the texture it gave the rolls, but wanted more 🙂

    I made a whipped honey sea salt butter to go with them, and it was a FANTASTIC combination. For the butter, whip 1 stick unsalted butter until light and fluffy. Add 2-3 tablespoons of honey and 1/2 a teaspoon of coarse sea salt and whip until incorporated. The salt gives the butter a slight salty crunch and balances the sweetness of the honey.

    Obviously I’m going to have to go through and try all your bread recipes as they keep turning up winners.

  12. Barbara @ Barbara Bakes says:

    I made a sweet roll version of your rolls last week. Such a fun way to get a little oatmeal in the morning. I’ll have to try the dinner rolls soon too. Thanks for sharing.

  13. I don’t understand amount of flour is it 2 and 1/2 cups then add 3/4 cup as necessary?

    1. Hi Debbie,
      I just looked at the recipe and changed it to hopefully make it clearer. You guessed right. Add 2 1/2 cups to start with. Then add 3/4 cup as needed. The amount you need can really vary according to the humidity.

  14. I usually don’t comment about recipes unless it is either very good or very bad, mostly because people leave so much excessive praise for recipes on food blogs when often the recipes are not very good.

    This recipe, however, is pretty excellent. I am not an inexperienced baker, but often new recipes don’t always turn out perfectly. These rolls turned out perfect the first time I made them, and the rolls were extremely soft and delicious.

    The oats on top don’t do much to flavor the rolls – it’s a very light hint of oat. So, if you’re looking for a very “oaty” roll, this is not it. However, the light oat taste is a nice compliment to the faint taste of honey.

    I have definitely saved this to my personal archive of recipes to hang on to!

    1. As a follow up, I *did* make the rolls smaller than pictured. I think they’d bake equally well if made larger, though think I will continue to make them on the smaller side to assure a certain kind of very round, ball-shaped rise.

  15. This recipe is great! I just made them, and they are so light, and so so good. I made a few substitutions, but stuck to the proportions for the most part. Thank you!!

  16. I read your comment on using whole wheat flour… so I added 3 tbsp of those when the initial dough was too wet;
    Result — the dough balls had rough surface, and they won’t brown after 18 mins of baking. And I didn’t get them to be as nice as yours ???

    1. Sounds similar to what I experienced when I added whole wheat flour. It was not an improvement.

      1. I’ll give them another go… this time not adding the whole wheat flour ?

        1. Hey Ju,
          If you want to add whole wheat flour to the Honey Oatmeal Dinner Rolls recipe, you might try adding some Vital Wheat Gluten to help it rise. This recipe is a slow-riser anyway. Whole wheat would really slow it down.

  17. Love your expertise in bread making. I have always loved homemade bread. The Oat Rolls came out perfect! And I too love using the bread machine to do all the hard work. I made the bigger rolls for our hamburgers. Yum!!! Oh, used a wood skewer for pressing into the dough. Turned out great!

    1. Lynn,

      So kind of you to come back to say so. Glad the rolls worked out for you. Look forward to hearing from you again soon.