Whole Grain Pan Rolls

READY IN: 1hr 35mins
Recipe by Sharon123

These are real tasty and also healthy! Prep time includes rising time.

Top Review by Cindy Lynn

I made these to serve with Charlotte J's Beef Lentil Soup recipe #12596 and they went really well together. These were quick and easy to make, in fact, I didn't begin mix them up until I had the soup coming to a boil to be reduced to simmer for an hour. Once the soup was done, I covered it and allowed to cool enough to serve while these baked for their required 20 minutes. Timing was perfect! Thank you for sharing a really nutritious roll recipe, as well a delightfully flavored and textured Sharon!!! I will certainly be making these again!

Ingredients Nutrition


  1. Combine water, honey, and butter in a small saucepan; heat until butter melts.
  2. Cool to 120°F (really warm but not too hot).
  3. Combine wheat flour, oats, yeast, and salt in a large mixing bowl; stir well.
  4. Gradually add hot liquid mixture, beating at low speed of an electric mixer 1 minute.
  5. Add egg,and beat an additional 2 minutes at medium speed.
  6. Gradually add flour to make a soft dough.
  7. Turn dough out onto a heavily floured surface, and knead until smooth and elastic (about 8 minutes).
  8. Shape dough into 24 balls; place in a lightly greased 13x9x2-inch pan.
  9. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
  10. Bake at 375°F for 20 minutes or until lightly browned.

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