Honey Oatmeal Rolls: Worth Getting Out Your Bread Machine

Sneak Preview: These Honey Oatmeal Rolls are worth the trouble to dig out your bread machine. Mix them on the DOUGH cycle, shape them by hand, and bake them in your oven for the best texture, crust, and taste.

Honey-Kissed Oatmeal Rolls in a basket with honey on the side.Pin

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Wait until you smell these homemade Honey Oatmeal Rolls (aka Oat Rolls) with honey baking in your kitchen! The heady fragrance of yeast will make your mouth water.

Five Reasons Why These Rolls Are Worth the Trouble

  1. When you bite into them, you’ll get a fluffy roll with chewy bits of oatmeal and the sweetness of honey.
  2. The texture is rather close and uniform but soft.
  3. The crust is rustic because of the oatmeal bits, but the shiny egg glaze adds sophistication.
  4. These rolls make good buns for chicken salad, sloppy joes, or, my favorite, a BLT. Make them smaller for slider buns.
  5. The directions are for a bread machine because it produces the best bread. But you can make it with a stand mixer or by hand. See the recipe notes for details.

Happy Bakers Speak Up

“Love these. I made them two days ago with maple syrup instead of honey. They are still soft. Thank you for this recipe. It’s a keeper. I tried to give it 5 stars ⭐️!”LOIS

BLT on Honey and Oat Dinner RollPin

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 one tablespoon of vital wheat gluten will speed up the rising process and 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 oatmeal’s sweet and nutty flavor 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.

📌Kitchen Tips📌

  1. This is not a big deal. But I wanted you to see what happens when you get slap-happy with the glaze since I had a picture.
comparing bun that had drippy glaze to one that did not.Pin

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 topPin

How To Shape Honey Oatmeal Dinner Rolls

pulling dough out of the bread machine pan onto a floured surfacePin
Pull the dough from the bread machine pan onto a lightly floured surface.
Portioning the dough for rolls with a bench scraperPin
For dinner rolls, cut the dough into 14 pieces. If you want to use these as a larger bun, I would make 7-8 balls.
shaping the dough into ballsPin
Form each piece into a ball. (See the video.)
balls of dough arranged on a cookie sheetPin
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 glazePin
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 rollsPin
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.
baked rolls right after coming out of the oven.Pin
Bake at 350˚F (180˚C) for 12-15 minutes or until golden brown.

Frequently Asked Questions About Oat Rolls

How long will these rolls stay fresh?

Because they have no preservatives, these rolls will only stay fresh for 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 (paid link)

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 room’s ambient temperature, where the bread rises, makes a huge difference. If your kitchen is quite cool, your dough can take much longer to proof.
Substitutions like the type of flour you use can also affect the time needed.

Parting Thoughts: The picture below is an old one taken when I first published this recipe. I no longer sprinkle the rolls with oatmeal because my grandkids didn’t take to the idea very well. I like it because it’s pretty and gives you a clue about the flavors and what’s to come. Suit yourself.

oatmeal roll sitting next to a bowl of honey.Pin
This is an old picture. I no longer sprinkle the oatmeal on top. The grandkids were not crazy about it, even though I liked it.

What Would You Like To Read Next?

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

baked honey oatmeal rolls in a basketPin
Yield: 14 rolls

Honey Oatmeal Rolls (Bread Machine Recipe)

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.

Rate this recipe

(5 stars if you loved it)

5 from 7 votes


Prep time: 2 hours 30 minutes
Cook time: 15 minutes
Total time: 2 hours 45 minutes


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


  • 1 (50 g) egg
  • 1 tablespoon water


  • Add all dough ingredients to the bread machine pan in the order listed: 3/4 cup (170 g) milk, 1/4 cup (84 g) honey, 1 large (50 g) egg, 1 teaspoon salt, 1/4 cup (57 g) unsalted butter, 2/3 cup (60 g) old-fashioned oats, 2 1/2 cups (300 g) bread flour, 1 tablespoon vital wheat gluten, and 2 1/4 teaspoons (2 ¼ teaspoons) bread-machine yeast or instant yeast,
  • 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 your fingers to make each portion into a smooth ball.
  • Place dough balls onto a greased cookie sheet. Allow to rise until almost double.
  • Preheat the oven to 350˚F (180˚C) 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.


  • Whisk 1 (50 g) egg and 1 tablespoon water together for glaze and gently coat rolls.
  • Bake at 350˚F (180˚C) 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.


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.


Serving: 1roll | Calories: 167kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 184mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. I have these so many times that I have lost count!
    Today I made half of the Dough into cinnamon buns and the other half into the regular ones.
    Love this recipe ❤️

  2. Could you use this recipe for a loaf of bread?

    1. Hi Julie,

      Great to hear from you. I haven’t tried this as a loaf, but my guess would be yes. The oatmeal lends some structure. Worth a try.

  3. 5 stars
    Yummmm! Absolutely delicious! Thank you for this recipe!

  4. Love these. I made them two days ago with maple syrup instead of honey. They are still soft. Thank you for this recipe. It’s a keeper. I tried to give it 5 stars ⭐️!

    1. Thanks, Lois. Maple syrup is a good substitute for honey. I hope you enjoy the recipe for years to come.

  5. 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.

  6. 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.

  7. 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!!

  8. 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.

  9. 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.

  10. 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.

  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. Betty @ scrambled hen fruit says:

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

  13. 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.

  14. 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?


  15. 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.

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

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

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

  19. 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.

  20. oh, I love oatmeal so much!

  21. 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)!