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Oatmeal Dinner Rolls

Yield 24 rolls (serving size: 1 roll)
Store leftover rolls in an airtight container for up to three days, or freeze them for up to a month.


  • 1 cup 2% reduced-fat milk
  • 3/4 cup water
  • 1/4 cup honey
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • 4 1/4 cups all-purpose flour (about 19 ounces), divided
  • 1 cup regular oats
  • 1 1/2 teaspoons salt
  • Cooking spray

Nutrition Information

  • calories 131
  • caloriesfromfat 16 %
  • fat 2.4 g
  • satfat 1.2 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 3.7 g
  • carbohydrate 23.6 g
  • fiber 1.2 g
  • cholesterol 13 mg
  • iron 1.3 mg
  • sodium 167 mg
  • calcium 22 mg

How to Make It

  1. Combine milk, 3/4 cup water, and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110°; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, oats, and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  3. Place dough in a large bowl coated with cooking spray, and turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  4. Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.

  5. Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times; let rest 5 minutes. Divide mixture into 24 equal portions; shape each portion into a ball. Place balls 1 inch apart on a jelly-roll pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

  6. Preheat oven to 425°.

  7. Bake rolls at 425° for 12 minutes or until browned. Remove rolls from pan; cool on a wire rack.