Honey and Oatmeal Rolls

Bread

How to make delicious Honey and oatmeal rolls, simple step by step instructions, from start to finish

Watch here

1 In a small saucepan put the water on the stove and bring to a boil.

2 To a stand mixer add the butter, honey, oats, and salt to the bowl.

3 Important: to avoid any evaporation, soon as the water begins to boil, carefully but quickly add it to the mixer bowl, now using the paddle attachment, mix the contents on speed 2 for 1 minute.

4 Allow the mixture to cool to 40°C / 104°F before adding the rest of the ingredients.

5 With the dough hook attached, knead the dough until it’s all combined, and then continue mixing for 6 minutes.

6 In the meantime, grease a large bowl with a little oil.

7 After the 6 minutes mixing turn out the dough onto a lightly floured surface, flour the dough and form it into ball.

8 Place the doughball into the oiled bowl, coating it in the oil, cover the bowl and leave it in a warm draft-free spot for at least 45 minutes, until the dough has at least doubled in size.

9 Grease a suitable baking tin, see video for the dimensions.

10 After the first rise turn out the dough onto a floured once more and knock it back.

11 Divide the dough into 8, 10, or 12 equal pieces, using digital scales ( I do 8 rolls in the video recipe)

12 Form each piece into a ball and place them in the greased baking tin, cover the rolls with a piece of lightly oiled cling film/plastic wrap,

13 And once again place in a draft-free warm spot for 45 minutes, this time may vary depending on the temperature of the location.

14 When there is only 10 minutes left on the rise, pre-heat your oven to 180°C / 355°F or gas mark 5.

15 Before placing the rolls in the oven, brush the tops with egg-wash, and sprinkle on a few rolled oats.

16 Place the tin in the preheated oven and bake for 18 minutes.

17 Remove from the oven and allow the tin to rest for 10 minutes on a wire rack.

18 Remove the rolls from the tin and leave on the wire rack until completely cooled.

19 Enjoy.

Method

Ingredients

240g / 240mls Water
380g / 13½oz Strong white bread flour
100g / 3½oz rolled porridge oats
70g / 2½oz Honey
30g / 1oz Butter
2 Large eggs (beaten)
8g / 1 tsp Salt
10g / 2½tsp Instant/quick action yeast
Egg wash & Oats for sprinkling

Kirkwoods Coffee, Signature blend 500g

Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

Extra strong dough proofing bowl cover (White)

Products we recommend for this recipe

Bread

Honey and Oatmeal Rolls

How to make delicious Honey and oatmeal rolls, simple step by step instructions, from start to finish

1

In a small saucepan put the water on the stove and bring to a boil.

2

To a stand mixer add the butter, honey, oats, and salt to the bowl.

3

Important: to avoid any evaporation, soon as the water begins to boil, carefully but quickly add it to the mixer bowl, now using the paddle attachment, mix the contents on speed 2 for 1 minute.

4

Allow the mixture to cool to 40°C / 104°F before adding the rest of the ingredients.

5

With the dough hook attached, knead the dough until it’s all combined, and then continue mixing for 6 minutes.

6

In the meantime, grease a large bowl with a little oil.

7

After the 6 minutes mixing turn out the dough onto a lightly floured surface, flour the dough and form it into ball.

8

Place the doughball into the oiled bowl, coating it in the oil, cover the bowl and leave it in a warm draft-free spot for at least 45 minutes, until the dough has at least doubled in size.

9

Grease a suitable baking tin, see video for the dimensions.

10

After the first rise turn out the dough onto a floured once more and knock it back.

11

Divide the dough into 8, 10, or 12 equal pieces, using digital scales ( I do 8 rolls in the video recipe)

12

Form each piece into a ball and place them in the greased baking tin, cover the rolls with a piece of lightly oiled cling film/plastic wrap,

13

And once again place in a draft-free warm spot for 45 minutes, this time may vary depending on the temperature of the location.

14

When there is only 10 minutes left on the rise, pre-heat your oven to 180°C / 355°F or gas mark 5.

15

Before placing the rolls in the oven, brush the tops with egg-wash, and sprinkle on a few rolled oats.

16

Place the tin in the preheated oven and bake for 18 minutes.

17

Remove from the oven and allow the tin to rest for 10 minutes on a wire rack.

18

Remove the rolls from the tin and leave on the wire rack until completely cooled.

19

Enjoy.

Method

Ingredients

Kirkwoods Coffee, Signature blend 500g

​

Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in

​

Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.

​

Extra strong dough proofing bowl cover (White)

​

FEATURED PRODUCTS

Products we recommend for this recipe