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
- 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
- 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.
- Anzac Biscuits by Pandemonium Noshery
- Apple & Honey Overnight Oats by Kate's Recipe Box
- Apple Crisp Baked Oatmeal by Simply Inspired Meals
- Blueberry Oatmeal Pancakes by Cindy's Recipes and Writings
- Honey Oatmeal Bread by Cookaholic Wife
- Honey Oatmeal Pancakes by Palatable Pastime
- Honey Oat Pan Rolls by Jolene's Recipe Journal
- Honey Oat Smoothie by A Day in the Life on the Farm
- Oats & Honey Porridge by Sneha's Recipe
- Peanut Butter & Honey Oatmeal Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sugarfree Apple Cinnamon Oatmeal Muffins by Sizzling Tastebuds