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Hearty Honey-Oatmeal Rolls

Roll call! Friends and family request this recipe more than any other I make. The rolls are soft and chewy and go with any meal. They're good for sandwiches, too. —Callie Palen-Lowrie, Louisville, Colorado
  • Total Time
    Prep: 40 min. + standing Bake: 25 min.
  • Makes
    1-1/2 dozen (plus honey butter)


  • 1 cup old-fashioned oats
  • 1 cup water
  • 4 to 4-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 teaspoon salt
  • 1 cup 2% milk
  • 1/3 cup butter, cubed
  • 3 tablespoons honey
  • 1 large egg
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons old-fashioned oats
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • Dash salt


  • In a small bowl, combine oats and water; let stand, covered, 2 hours. Drain.
  • In a large bowl, mix 2 cups flour, yeast and salt. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg and drained oats; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  • Whisk egg with water. Brush over rolls; sprinkle with oats. Bake until golden brown, about 20 minutes. Remove from pan to a wire rack.
  • Meanwhile, in a small bowl, beat honey butter ingredients until smooth. Serve with warm rolls.
Nutrition Facts
1 roll with about 1-1/2 teaspoons honey butter: 236 calories, 10g fat (6g saturated fat), 44mg cholesterol, 263mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 5g protein.

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