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Honey Oat Pan Rolls

This month I'm joining in on the Improv Cooking Challenge hosted by Nicole from Cookaholic Wife! Each month she gives us two ingredients as a starting point, what we make is up to us.  For January, these ingredients are oats and honey.

These are two ingredients that my family is fond of, and I've made lots of recipes using them each on their own, but only a few using them together, like these Overnight Oats.  I sat down and started scrolling through my Pinterest boards to see what I could find.

I decided to go with these Honey Oat Pan Rolls by Arlene B. from Taste of Home.  I've made great strides in conquering my fear of yeast baking over the past few years.  It's even easier now that my new oven has a bread proofing cycle!

I didn't make any changes to the recipe this time.  I should have kneaded the dough maybe a minute or two more, but they were delicious nonetheless.  Next time, I would reduce the number of rolls to 18, making them a bit larger, and adjust the baking time if needed.

Thanks so much to Nicole for hosting and be sure to stop by and check out what all the other participants are sharing for this month's challenge using the links below! Want to see recipes from past challenges?  You can find them on the Pinterest board

Honey Oat Pan Rolls

Yield: 24


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


  1. 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).
  2. 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.
  3. 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.
  4. 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.
Created using The Recipes Generator

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page.


  1. Those look delicious Jolene.

  2. So jealous of that bread proofing cycle. I live in a historic drafty house and yeast is not my friend!

    1. Drafts and temperature regulation have always been my biggest barrier to yeast baking, so I'm really glad I chose this model!

  3. I'm still working on perfecting yeast - but seeing these makes me want to try again today!

    1. I'm definitely not putting myself into the "mastered" column yet, but I'll happily continue to eat the results of my tests :)

  4. I just got a new smart oven for Christmas with the proof setting. LOVE it. Your rolls look delicious.

    1. It's such a great tool. I could never find a non-drafty, temperature regulated spot to get good rises out of things.

  5. A perfect way to up our dinner game!

    1. Absolutely, they're just that little something extra to put it over the top :)

  6. This comment has been removed by a blog administrator.

  7. Loved this honey and oats roll. Looks yum, I would love to have this with some Jam.

  8. Oatmeal and honey go perfectly together! These are gorgeous.


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