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…
Yogurt Fantans
Seeded Twirly Buns
PDF 
{ 12 comments… read them below or add one }
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)!
oh, I love oatmeal so much!
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.
YUM!!! I am definitely going to try and make these someday!
Another bread machine beauty from you! These oatmeal rolls look fabulous and I love the dripping honey idea!
Yum! Thank you for the whole milk substitution in the recipe too!
Hey, these sound so delicious! One problem, I don’t have a bread machine. Any helpful suggestions for the bread-machine-less?
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.
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!!
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.
I made these today in my bread machine and they’re great- thanks for the recipe!
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.