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1-Hour Whole Grain Oat Rolls Recipe

1-Hour Whole Grain Oat Rolls

Soft, lightly sweet oat rolls made with whole-wheat flour, rolled oats, honey, and butter. The dough rises once, making these 12 dinner rolls ready for the table in about one hour.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Oat Mixture
  • 1 cup Old-fashioned rolled oats
  • 1 cup Boiling water
  • 2 tablespoons Unsalted butter
  • 1/4 cup Honey
  • 1 teaspoon Salt
Yeast Mixture
  • 2 1/4 teaspoons Active dry yeast
  • 1/2 cup Warm water, 105–110°F
Dough
  • 1 egg Large egg
  • 1 1/2 cups Whole-wheat flour
  • 1 1/2 cups All-purpose flour, approximately
Finishing
  • 1 tablespoon Melted butter, for brushing

Method
 

Step-by-Step
  1. Combine the rolled oats, boiling water, 2 tablespoons butter, honey, and salt. Stir until the butter melts, then let the mixture cool until warm rather than hot.
  2. Dissolve the active dry yeast in the warm water and let it stand for about 5 minutes, until foamy. If using instant yeast, it may be mixed directly into the flour instead.
  3. Stir the yeast mixture and egg into the warm oat mixture. Add the whole-wheat flour, followed gradually by enough all-purpose flour to create a soft, slightly tacky dough.
  4. Knead the dough by hand for 5–7 minutes, or use a mixer fitted with a dough hook. Stop adding flour when the dough feels soft and slightly tacky instead of stiff.
  5. Divide the dough into 12 equal portions and shape each portion into a ball. Arrange the balls in a greased 9-inch round pan or a greased 9-by-13-inch baking pan.
  6. Cover the pan and let the rolls rise in a warm place for approximately 20 minutes, until visibly puffy. While they rise, heat the oven to 375°F.
  7. Bake for 14–18 minutes, until the rolls are lightly browned and the centers are cooked through. Brush the hot rolls with 1 tablespoon melted butter and serve warm.

Notes

Cool the oat mixture to lukewarm before adding yeast so excessive heat does not kill it. Add all-purpose flour gradually because whole-wheat flour absorbs liquid as the dough rests. Store cooled rolls covered at room temperature for a short period, or freeze them for longer storage; rewarm gently before serving.