Wait until you smell these homemade rolls baking in your kitchen! Not only is the heady fragrance of yeast going to make your mouth water but the oatmeal topping gives the slightest suggestion of cookies as the rolls bake. I think you’ll love these rolls–soft, light and fluffy with just enough oatmeal to give a little chew and make them interesting. Although they have some honey in them, they aren’t overly sweet so my husband insists they be eaten dripping with honey and I agree.
For the record, I tried substituting 1/2 cup of whole wheat flour for 1/2 cup of white flour. The result was not so good, producing rolls that were somewhat heavy and dry. If you go this route and it turns out well, let me know the proportions you used. I think there are possibilities, I just haven’t figured them out yet.
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 (general directions here) or by hand if you prefer.
- ½ cup milk (I don’t keep whole milk in the house so I use 1 tablespoon whipping cream and add skim milk for the rest)
- ½ cup water
- 1 tablespoon butter
- 1 tablespoon shortening (may sub butter if preferred, but a little shortening makes them fluffier)
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon salt
- 2½ -3/4 cups all-purpose, unbleached flour
- ½ cup quick oats + extra for sprinkling on top of rolls
- 2¼ teaspoons bread machine yeast or instant yeast
- 1 egg
- 1 tablespoon water
- Combine milk, water, butter and shortening in glass cup and microwave on HIGH for 1 minute. Add to bowl of bread machine followed by remainder of ingredients in order listed. (Regarding the flour: start with the smaller amount. Add more flour 1 tablespoon at a time, if necessary, after machine has started to bring dough to right consistency.) Set machine on dough cycle and start. If you are new to using bread machines see this post for a quick picture tutorial on getting your dough to the right consistency.
- When dough cycle is complete, turn dough out onto a floured surface. Divide dough in half. Divide each half into 8 rolls for a total of 16. Use fingers to make each portion into a smooth ball. Place on a greased cookie sheet. Allow to rise until almost double.
- Turn on oven about 15 minutes before you are anticipating rolls will be ready to bake. Use the dull side of a thin knife or a wooden skewer to gently press down in the middle of each roll. Dipping your knife or wooden stick in flour makes it easier.
- Whisk eggs and water together for glaze and gently coat rolls. Sprinkle a few quick oats on top of each roll before the glaze dries.
- Bake at 350 for 10-13 minutes. Allow to cool on a rack for a few minutes or eat as soon as they are cool enough to eat.
If you enjoy making or eating dinner rolls…