These rolls make great sandwich rolls, or are a great pairing with anything you need some hearty fresh bread with. I like them cut in half and smeared with butter, my kids love them with jam.
If you don’t have a mixer, you can still make these rolls. Don’t be afraid! My rule of thumb when hand-kneading dough is to knead, knead, and then when you think you’re done, knead some more. It’s VERY hard to over-knead when doing it by hand.
I love these rolls. They were perfect. Soft, chewy, sweet, with great texture. A little butter, a shake of salt, and I could make a meal out of these.
Start by placing the water, yeast, oil, egg, honey, & salt into your mixer.
Mix for a little bit until the egg is lightly beaten. Add in the oatmeal and whole wheat flour, and mix for 2 minutes on medium. Start adding in the white flour and keep adding until a soft, smooth dough forms and cleans the side of your mixer. Mix on medium for 2-3 more minutes.
Turn dough out and form into a large ball. Place in a lightly oiled bowl and turn to coat.
Cover and let rise until doubled, or about an hour. Form into small dough balls and place on a prepped baking sheet.
Cover and let rise again until the rolls are doubled, or about 30 minutes.
Bake at 350 for 15-20 minutes, or until golden brown. Rub cold butter over the top of the hot rolls right out of the oven if desired.
- 2 cups warm water
- 1/2 cup honey
- 1 1/2 TBSP yeast
- 1 1/2 tsp salt
- 1/4 cup canola oil
- 1 egg, lightly beaten
- 2 cups whole wheat flour
- 1 1/2 cups oatmeal
- 3-4 cups all purpose flour
- Place water, honey, yeast, salt, oil and egg into your mixer. Mix until egg is lightly beaten.
- Add whole wheat flour and oatmeal and mix on medium 2 minutes. Start adding all-purpose flour slowly while mixer is running until the dough is soft but not sticky, and cleans the sides of the mixer. Mix additional 2-3 minutes.
- Form dough into a large ball and place in a large bowl lightly coated with oil. Turn the dough to coat and let rise, covered, until doubled; approximately 1 hour.
- Form into small balls and set on a prepared pan to rise again, covered, until doubled; approximately 30 minutes.
- Bake at 350 for 15-20 minutes, or until lightly golden brown.
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