Hearty Honey Oatmeal Rolls Food

FLUFFY HONEY OAT DINNER ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the oats, honey, butter and salt. Add the boiling water and mix until combined. Let the oats soften and the mixture cool for 15-20 minutes until about 110 degrees (or lightly warm to the touch).
• Add the yeast and 2 cups of the flour. Mix until combined. With the mixer on low speed, continue adding flour, 1/2 cup at a time, until a soft dough forms that clears the sides of the bowl but is still soft and tacky to the touch (be careful not to overflour!). The exact amount of flour will depend on many factors, so don't worry if you have to add more or less than called for to achieve the right texture for the dough. Knead the dough for 4-5 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl and cover with a clean towel or greased plastic wrap. Let the dough rise until doubled, about 1 to 1 1/2 hours, depending on the warmth of your kitchen.
• Punch down the dough and divide into 12 equal pieces (see note). Shape each piece into a round ball, pinching the bottom to seal.
• Grease a 9X13-inch baking pan and place the rolls in the pan. Cover and let the rolls rise until puffy and almost doubled in size, about an hour.
• Preheat the oven to 350 degrees F. Bake the rolls for 20-25 minutes until golden on top and baked through. Brush with melted butter, if desired.

HEARTY OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat butter and brown sugar until creamy. Beat in egg, milk and vanilla; mix until light and fluffy.
• Stir in oats, flour, baking soda, salt and cinnamon until well blended.
• Stir in chips, raisins and pecans.
• Drop by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheets. Bake at 350 for 12-15 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets. Remove from cookie sheets and cool completely on a wire rack.

OATMEAL ROLLS WITH HONEY BUTTER

Steps:

• Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
• Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
• Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
• Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.

HONEY-OAT PAN ROLLS

Steps:

• In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

HONEY OAT AND WHEAT ROLLS

Steps:

• Note: You may decrease the amount of white flour and increase the wheat flour, but the bread will not rise as high.
• Add ingredients in the order suggested by the manufacturer.
• Set Cycle: Dough, Size: 2lb.
• Spray two baking sheets with non-stick cooking spray, and preheat the oven to 375F.
• When the cycle is finished, take the dough out and divide into 20 equal pieces (I use a scale).
• Roll into ropes about 8 inches long, and tie as you would a knot, press the ends together and place end-side down on the baking sheet.
• Allow to rise until doubled, about 30 minutes.
• Brush with eggs or milk; eggs give a shiny, golden hard crust, milk gives a tender golden crust, water makes a light shine and crisp golden crust.
• Or brush with honey for a sweet crust after baking.
• Bake until well-browned, about 15 minutes.