Honey-Oat Pan Rolls

By 1For_Him

Ingredients

• 2-1/2 * 2-1/2 to 2-3/4 cups all-purpose flour
• 3/4 * 3/4 cup whole wheat flour
• 1/2 * 1/2 cup old-fashioned oats
• 2 * 2 packages (1/4 ounce each) active dry yeast
• 1 * 1 teaspoon salt
• 1 * 1 cup water
• 1/4 * 1/4 cup honey
• 5 * 5 tablespoons butter, divided
• 1 * 1 egg

Details

Servings 24

Preparation

Step 1

Prep: 45 min. + rising Bake: 20 min.

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen.


Nutritional Analysis: 1 roll equals 103 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 126 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Honey-Oat Pan Rolls published in Taste of Home April/May 2006, p33