Honey Oatmeal Rolls

Recipe by Kye Ameden

Oatmeal bread isn't just for toast — it makes lovely rolls, too. Butter adds richness while a touch of honey makes these rolls subtly sweet. The addition of oats gives them toothsome texture and creates a rustic appearance. Make rolls small enough to be served alongside a meal, or opt for the sandwich-bun size and stuff it with the fillings of your choice for a meal in itself.

20 mins
21 to 24 mins
2 hrs 25 mins
16 rolls
Honey Oatmeal Rolls - select to zoom
Honey Oatmeal Rolls - select to zoom
Honey Oatmeal Rolls - select to zoom


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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

  2. In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.

  3. Place the dough in a lightly greased bowl and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

  4. Gently deflate the dough and transfer it to a lightly oiled work surface. Divide the dough into 16 pieces (about 56g each) for dinner rolls, or nine pieces (about 100g each) for larger sandwich rolls. Roll each piece into a smooth ball.

  5. Arrange the dinner rolls evenly on a parchment-lined baking sheet, or place the sandwich rolls in a 9" square pan. (The sandwich rolls will touch one another once they've risen, creating soft-sided rolls.)

  6. Cover and let rise for 35 to 40 minutes, until noticeably puffy. While the rolls are rising, preheat the oven to 350°F.

  7. Brush the risen rolls with egg wash (the egg and water mixture) and sprinkle with oats.

  8. For smaller rolls on a baking sheet, bake for 21 to 24 minutes; for larger rolls in a square pan, bake for 30 to 32 minutes, until golden brown. Remove the rolls from the oven, and cool on a rack.

  9. Once they're completely cooled, wrap the rolls airtight and store at room temperature for several days; freeze for longer storage.