“Adapted from Cooking Light Magazine. Lovely, light yeast rolls. Perfect to accompany a soup or salad. [I use a heavy-duty mixer (Kitchen Aide) to do most of the mixing and kneading, taking the dough out to knead by hand the last few minutes just to get the feel of the dough in my hands.]”
1hr 15mins

Ingredients Nutrition


  1. Combine milk, ¾ cup water and honey in a small saucepan. Heat milk mixture over medium-high heat to 100° to 110° F; remove from heat. Dissolve yeast in milk mixture; let stand 5 minutes. Stir in butter and egg.
  2. Combine 4 cups flour, oats and salt in a large bowl, stirring well. Add yeast mixture to flour mixture; stir until a soft dough forms. Add more flour, ¼ cup at a time until dough pulls away from bowl. Turn out onto lightly floured surface and knead until smooth and elastic (about 10 minutes), adding more flour until dough is not sticky and becomes elastic. It’s ready if you poke with finger and it springs back.
  3. Place dough in large bowl coated with cooking spray or butter and turn to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size.
  4. Punch dough down, reshape into a ball, and return to bowl. Cover and let rise 1 hour or until doubled in size.
  5. Punch dough down; turn out onto a lightly floured surface. Knead dough 3 to 4 times, let rest 5 minutes. Divide into 24 equal portions and shape each portion into a ball. Place balls 1 inch apart on a baking sheet coated with cooking spray (or use parchment paper). Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in size.
  6. Preheat oven to 425°F.
  7. Brush tops of rolls with one of the following: melted butter; milk; or beaten egg white + 1 T. water.
  8. Bake rolls at 425°F for 12-15 minutes or until browned. Remove rolls from pan; cool on wire rack.
  9. Store when cooled in plastic bag for 3 days.
  10. Freeze for up to 1 month.

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