Total Time
1hr 35mins
Prep 1 hr 15 mins
Cook 20 mins

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

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.


Most Helpful

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!

Cindy Lynn February 18, 2003

Love these quick rolls!!! Everyone requests these rolls. Super easy and one pan.

yacookindog September 09, 2013

These turned out great, I made mine in my breadman then followed directions to shape and let rise. I halved recipe and got 12 regular sized rolls. I wanted a great tasting dinner roll that didn't use all white flour. Thanks

gefox3 February 15, 2011

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