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.

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.

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.

“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

💡Kitchen Tips that Make a Difference

  1. To intensify the sweet and nutty flavor of oatmeal, toast the oats before adding them to the dough.
  2. 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.
  3. 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.
  4. Apply the glaze after making the design on top of the rolls if you want it to be more prominent.
  5. 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

Add Ingredients: Layer water, butter, honey, salt, flour, oats, yeast, and gluten into the bread machine pan.
Start DOUGH Cycle: Check paddles after 1 minute. At 15–18 minutes, adjust dough if too wet or dry.
Shape Rolls: Divide dough into 12 balls. Pinch smooth, score tops if desired.
Final Rise: Place on baking sheet, cover, and let rise until puffy.
Bake: Brush with egg wash and score the top. Bake at 350°F until golden and 190–200°F inside.
Cool: Cool on rack. Serve warm or at room temp.


baked honey oatmeal rolls in a basketPin
Yield: 14 rolls

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.
5 from 8 votes
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Video

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

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
  • 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.

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!

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.

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4.75 from 8 votes (6 ratings without comment)

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32 Comments

  1. 5 stars
    This is my new favorite!!! Thanks for sharing!!! I mean wowzahhh!

    1. Hi Mika,
      Glad they turned out good for you. Thank you for the 5-star rating and taking the time to leave a comment.

  2. 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 ❤️

  3. 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.

  4. 5 stars
    Yummmm! Absolutely delicious! Thank you for this recipe!

  5. 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.

  6. 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.

  7. 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.

  8. 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!!

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. Betty @ scrambled hen fruit says:

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

  14. 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.

  15. 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!!

  16. 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.

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

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

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

  20. 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.

  21. oh, I love oatmeal so much!

  22. 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)!