Honey Oatmeal Dinner Rolls: Bread Machine Dough
Sneak Preview: These honey oatmeal dinner rolls are soft, slightly chewy, and subtly sweet. The dough is mixed and kneaded in a bread machine, then shaped by hand and baked in the oven for homemade rolls that outshine anything store-bought.
As an Amazon Associate, I earn from qualifying purchases.
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.
What Makes This One Worth Sharing
- Chewy Oat Texture: Rolled oats add a soft chew without making the rolls heavy.
- Honey-Sweetened: Naturally sweet, with no extra sugar needed.
- Bread Machine Convenience: Mix and knead hands-free, shape and bake for bakery-style rolls.
- Freezer-Friendly: Perfect for making ahead and pulling out as needed.
Shared & Loved
“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
💡Kitchen Tips that Make a Difference
- To intensify the sweet and nutty flavor of oatmeal, toast the oats before adding them to the dough.
- If you want deeper indentations on the top, use the handle of a small wooden spoon to press down the dough in a decorative design.
- Adding one tablespoon of vital wheat gluten can speed up the rising process and make the rolls a bit softer and lighter in texture. Completely optional.
- Apply the glaze after making the design on top of the rolls if you want it to be more prominent.
- Too much glaze can spoil the appearance as seen in the picture below on the right.
Ingredients and Substitutions
- WATER: Can substitute milk for a slightly richer flavor.
- BUTTER: Swap for oil or plant-based butter if preferred.
- HONEY: For less sweetness, use less honey. Maple syrup or agave nectar work as alternatives.
- SALT: Table salt or sea salt—adjust to taste.
- BREAD FLOUR: All-purpose flour can be used, but rolls may be slightly less chewy.
- OLD-FASHIONED OATS: Quick oats are acceptable; avoid instant oats.
- INSTANT YEAST: Instant yeast works best. Use active dry yeast with a slightly longer rise time.
- VITAL WHEAT GLUTEN: Optional, but improves softness and rise—especially helpful if using all-purpose flour.
- EGG (for glaze): Mix with water or milk for a shiny finish.
Step-by-Step for Making Honey Oatmeal Dinner Rolls
➊ Add Ingredients: Layer water, butter, honey, salt, flour, oats, yeast, and gluten into the bread machine pan.
➋ Start DOUGH Cycle: Check paddles after 1 minute. At 15–18 minutes, adjust dough if too wet or dry.
➌ Shape Rolls: Divide dough into 12 balls. Pinch smooth, score tops if desired.
➍ Final Rise: Place on baking sheet, cover, and let rise until puffy.
➎ Bake: Brush with egg wash and score the top. Bake at 350°F until golden and 190–200°F inside.
➏ Cool: Cool on rack. Serve warm or at room temp.
Honey Oatmeal Dinner Rolls (Bread Machine Dough)
These Honey-Oatmeal Dinner 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.
PRINT RECIPE
PIN RECIPE
SHARE BY EMAIL
Video
Ingredients
- 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
- ⅔ cup (60 g) old-fashioned oats
- 2 ½ cups (300 g) bread flour
- 1 tablespoon vital wheat gluten (optional)
- 2 ¼ teaspoons bread-machine yeast or instant yeast
Glaze:
- 1 (50 g) egg
- 1 tablespoon water
Instructions
- Load the bread machine pan: Add 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 press START.
- Check the dough: Look 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.
- After the DOUGH cycle ends: 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.
- Glaze: Whisk 1 (50 g) egg and 1 tablespoon water together. Brush the tops of the rolls carefully so it doesn’t trip and glue the rolls to the baking sheet.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.
- Bake and cool: 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.
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.
Equipment
Nutrition
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
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
Frequently Asked Questions About Oat Rolls
- Can I bake these rolls in my bread machine?
- Technically yes, but baking in the oven gives a softer texture and better crust. I recommend using the bread machine for dough only.
- Do I have to use vital wheat gluten?
- No, but it helps the rolls rise higher and stay soft, especially if using all-purpose flour.
- Can I freeze these rolls?
- Yes. Freeze baked rolls once cooled. Reheat briefly in the oven for fresh-baked taste.
- What’s the best substitute for honey?
- Maple syrup or agave nectar will work, but honey adds the best flavor for these rolls.
- Why do you recommend checking the dough mid-cycle?
- To catch common issues early—too wet, too dry, or paddles not engaged. A quick fix now saves disappointment later.
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.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
What Would You Like To Read Next?
- Oatmeal-Sunflower Bread Recipe
- Double Chocolate Oatmeal Refrigerator Cookies
- Homemade Brown Sugar-Cinnamon Oatmeal Pop-Tarts
- 6 Bread Machine Secrets You Need To Know
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.