Oatmeal Raisin Rolls
Serves 1630 mins prep15 mins cook
Lightly sweetened from honey in the dough and are brushed with honey-butter prior to baking, these homemade dinner rolls are subtly sweet and so easy to make!
0 servings
What you need
Instructions
-1 Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot. -1 To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes. -1 Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour, oats, raisins, cinnamon, and beat until a dough forms. -1 Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook. -1 With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 1/2 cup of flour. Knead dough for about 8 to 10 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. -1 Place mounded ball of dough in a lightly greased large bowl and cover with plastic wrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip - Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn't escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise. -1 After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Knead for about 1 minute. -1 Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes, making it easier to shape into rolls. -1 Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside. -1 Place dough on Silpat Non-Stick Baking Mat or floured work surface, and using your hands, roll it into a long cylinder, about 16 inches in length. Divide the log into 16 uniformly-sized pieces with a dough cutter or sharp knife. -1 Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows of four. (Dough may also be rolled into just a simple 'plain ball', without pulling on the top surface of dough to create tension and not bothering to pinch off the bottom a bit, but I find they rise better and are fluffier if they're pinched off rather than just round dough globes) -1 After all pieces are in the pan, cover it with plastic wrap and allow to dough to rise for about 1 hour, or until rolls are nearly doubled in size. -1 While dough rises, preheat oven to 400F. A good place for this rise is placing baking pan on the stovetop while oven is preheating for the carryover warmth. -1 Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside. -1 After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. -1 Bake rolls for about 15 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn't burn in this very hot oven. -1 Allow rolls to cool before serving. Serve with Honey Butter or Cinnamon-Sugar Butter.View original recipe