Taste of Home's Honey-Oat Pan Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/2 to 2 3/4 Cup All-Purpose Flour3/4 Cup Whole Wheat Flour1/2 Cup Old-Fashioned Oats2 Packages or 3 tsp of Yeast - Active1 Pinch of Salt1 cup Water1/4 cup Honey4 Tbsp Butter1 Egg1 Tbsp butter, melted to go on top of rolls when they come out of the oven.Flour for the surface you will be kneading the dough on.
In a large mixing bowl, combine 1 cup of the flour, all the whole wheat flour, oats, and salt.
NOTE: It is very important do completely mix these up before you add the yeast, otherwise the salt will not allow the yeast to work properly.
Add the yeast. Set aside. In a small pot, bring the water, honey, and 4 Tbsp of butter to a simmer until all is melted and combined.
Add this mixture to the dry ingredients in the bowl; mix until moistened. Stir in the remaining flour to form a soft dough.
Note:
It is also important to knead the dough for at least 5 minutes; I used an egg timer.
Knead the dough until smooth and elastic. Place in a greased bowl, turning one to grease the top.
Cover and let rise for an hour in a warm place.
Punch dough down. Turn onto lightly floured surface; divide into 24 peices.
Shape each into a ball, then place them in a 13 in x 9 in x 2 in baking pan. Cover and let rise again until doubled; about 30 minutes.
Bake at 375 degrees for 20 - 22 minute or until golden brown.
Brush rolls with the remaining butter. Remove from pant to a wire rack to cool.
Yeild: 24 baseball size rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user PUGLEOWNER.
NOTE: It is very important do completely mix these up before you add the yeast, otherwise the salt will not allow the yeast to work properly.
Add the yeast. Set aside. In a small pot, bring the water, honey, and 4 Tbsp of butter to a simmer until all is melted and combined.
Add this mixture to the dry ingredients in the bowl; mix until moistened. Stir in the remaining flour to form a soft dough.
Note:
It is also important to knead the dough for at least 5 minutes; I used an egg timer.
Knead the dough until smooth and elastic. Place in a greased bowl, turning one to grease the top.
Cover and let rise for an hour in a warm place.
Punch dough down. Turn onto lightly floured surface; divide into 24 peices.
Shape each into a ball, then place them in a 13 in x 9 in x 2 in baking pan. Cover and let rise again until doubled; about 30 minutes.
Bake at 375 degrees for 20 - 22 minute or until golden brown.
Brush rolls with the remaining butter. Remove from pant to a wire rack to cool.
Yeild: 24 baseball size rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user PUGLEOWNER.
Nutritional Info Amount Per Serving
- Calories: 99.8
- Total Fat: 1.5 g
- Cholesterol: 8.8 mg
- Sodium: 17.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.8 g
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