Honey Oat Dinner Rolls

Dinner rolls are quite delicious!  Everybody loves those King's Hawaiian Rolls.  You really just can't have one.  The only down side is that each of those King's Hawaiian roll has about 100 calories.  Now, I haven't actually calculated the calories count on my Honey Oat Dinner Roll, but I can tell you that they have nutritious value.  Plus it is homemade!

I really enjoying making bread these days (especially when I get an awesome rise). There is a difference when you have homemade bread versus the store bought bread.  Homemade bread taste fresh and your kitchen will smell amazing! I know exactly what went into what I will be consuming.

I decided to make dinner rolls because it is the perfect size for my turkey burgers.  The sandwich bread was always a little big for the patty.  So this was the perfect solution and we really like the bread to burger ratio. These are like sliders size more or less.

Dinner rolls make great burgers.

Dinner rolls also make great snacks. What I also like about these dinner rolls is I won't gorge on a ton of them; they contain oats which are are more filling and leaves me satisfied with just having one.  I brushed the top with melted butter to soften the crust, you can leave that out if you want a harder crust. 

Also, make sure that you use warm water around 110-115 degrees to activate the yeast.  If your water is hot you will kill the yeast.  If it is not warm enough, then you will not activate the yeast.  Here's what it looks like when your yeast has activated.  

This recipe is just like my Honey Oat Bread; I just made them into dinner rolls.  Enjoy!

Honey Oat Dinner Rolls Print

Yields: 12 rolls

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

3 cups bread flour

1 cup Old Fashioned Oats

1/3 cup milk powder

2 tsp salt

1 tbsp unsalted butter, melted (optional)

Directions:

1. Combine warm water, yeast, honey, and butter in a pyrex measuring cup and stir.  Let sit for 10 minutes to activate the yeast. (Make sure that the water is around 110-115 degrees Fahrenheit; if the water is too hot, you will kill the yeast and your bread will not proof.  Wuah Wuah)

2. Using a stand mixer bowl, add bread flour, milk powder, salt, and yeast mixture.

3. Using the dough hook attachment, knead the dough for 12 minutes on setting 6-8 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth even.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough.

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size.

7. Grease a 13X9” pan with some oil and set aside.

8. Divide the dough into 12 equal pieces. Roll each piece into the shape of a ball and pinch the seams together (if necessary) and place it in the greased pan seam side down. Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.

9. Preheat oven to 375 degrees and bake for about 20-25 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil.

10. When you tap on the bread and it sounds hollow, you know it is done. Brush the top with melted butter.  This will soften the crust. Allow it to cool completely.  (You can also dig in, but I would wait 5-10 minutes at least)