Honey and Oat Rolls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These honey and oat rolls are one of my go to recipes when I want something wholesome and delicious without spending hours in the kitchen. The beauty of this recipe is how quick it comes together, ready in just 45 minutes from start to finish. I love that oats add wonderful texture and nutrition, packed with fiber to keep you satisfied longer. The honey brings natural sweetness and a lovely golden color to these soft, pillowy rolls. They're perfect for breakfast, a light lunch, or whenever you're craving something homemade that tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 400 gall-purpose flour
- 150 grolled oats(plus 30g for topping)
- 60 mlhoney
- 240 mlwarm milk
- 7 ginstant yeast
- 40 gbutter(softened)
- 5 gsalt
- 1eggs(beaten)
- 5 mlvanilla extract
Detail level
Instructions
- 1
Toast 150g of rolled oats in a dry pan over medium heat for 3-4 minutes until fragrant, then set aside to cool slightly.
Tip: Toasting the oats brings out their natural nutty flavour and adds depth to your rolls.
- 2
Combine warm milk, honey, and yeast in a large bowl, stirring gently. Let sit for 5 minutes until foamy.
Tip: The foamy mixture indicates the yeast is active and ready to work.
- 3
Add flour, softened butter, salt, vanilla extract, and cooled toasted oats to the yeast mixture. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes until smooth and elastic.
Tip: Knead until the dough is no longer sticky and springs back when poked.
- 4
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes until doubled in size.
Tip: A warm kitchen corner or turned-off oven works perfectly for rising.
- 5
Divide the dough into 8 equal pieces and shape each into a smooth ball. Arrange on a lined baking tray, spacing them 5cm apart.
Tip: Roll each piece between your palms using gentle pressure to create tension on the surface.
- 6
Brush the tops of each roll with beaten egg, then sprinkle with the remaining 30g of oats, pressing gently to help them stick.
Tip: The egg wash gives the rolls a beautiful golden sheen.
- 7
Cover the tray loosely with a cloth and let the rolls rise for 30 minutes until puffy and touching slightly.
Tip: They should look light and airy when ready to bake.
- 8
Bake at 200°C for 22-25 minutes until golden brown on top. Transfer to a wire rack to cool for 5 minutes before serving.
Tip: The rolls should sound hollow when tapped underneath if fully baked.
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