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Oatmeal Rolls with Honey Butter

Oatmeal Rolls with Honey Butter

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
trish1870

trish1870

This is a homemade roll recipe from my sister's mother-in-law. I make these for every holiday or special meal and my family wouldn't have it any other way! They are the best served with the honey butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
  2. Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
  3. Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
  4. Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
  7. Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.
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Reviews

BigShotsMom
1

BigShotsMom

11/1/2013

I halved the recipe. The rolls I ended up with are really good, but I had to adjust the recipe to make it work. I used a stand mixer. So I proofed my yeast in the bowl and added the oatmeal mixture ( which required over half an hour to cool enough to not kill the yeast ) Just reading the recipe I knew there was too much sugar for our tastes, so I reduced that to 1/2 cup for half the recipe. After adding all the flour the dough was still far too wet and I lost track of how much more I had to add. The final result was worth it, yielding 15 generous size rolls with just the right degree of sweetness.

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