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.

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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.
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.






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?
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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.