Oatmeal Rolls with Honey Butter

  4.0 – 1 reviews  • Rolls and Buns

Easy and simple creamy buttermilk coleslaw.

Prep Time: 30 mins
Cook Time: 20 mins
Additional Time: 1 hr 40 mins
Total Time: 2 hrs 30 mins
Servings: 24
Yield: 24 rolls

Ingredients

  1. 4 cups boiling water
  2. 2 cups rolled oats
  3. 1 ⅓ cups brown sugar
  4. 6 tablespoons vegetable oil
  5. 2 (.25 ounce) packages active dry yeast
  6. ⅔ cup lukewarm water
  7. 4 teaspoons salt
  8. 8 cups all-purpose flour, or more as needed
  9. 1 cup butter, softened
  10. 3 tablespoons honey
  11. ⅛ teaspoon ground cinnamon

Instructions

  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.

Nutrition Facts

Calories 316 kcal
Carbohydrate 47 g
Cholesterol 20 mg
Dietary Fiber 2 g
Protein 6 g
Saturated Fat 6 g
Sodium 447 mg
Sugars 10 g
Fat 12 g
Unsaturated Fat 0 g

Reviews

Robert Lucero
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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