This milk and honey dinner rolls recipe was inspired by my honey oat sweet rolls. While it’s a simple variation of that recipe, it’s so good I felt it needed it’s own place. If you are looking for a light a fluffy dinner roll this one is amazing. Like the sweet rolls, this is also made with oats. Trust me, once you’ve had dinner rolls with oats in it, it’s hard to go back.
This post may contain affiliate links. An an Amazon Associate, I earn from qualifying purchases. I’ll never share a link to anything that I don’t personally use and love. Read my full disclosure here.
Ingredients
- Yogurt – this helps break down the oats and makes these rolls super soft. Making your own homemade yogurt is a great way to cut costs and ensure you are feeding your family the best product possible.
- Honey or maple syrup – we have an almost ten month old baby who loves these rolls, so we’ve been baking with maple syrup a lot more these days. Honey is not safe for babies under the age of one.
- Milk – any milk will work here or even just water. We use whole milk.
- Butter – salted or not is up to you
- Sea Salt – use a good quality mineral salt. Your body needs the minerals good salt contains. We love Redmond’s Real Salt. We put that in everything, even our smoothies.
- Yeast – we buy this by the pound. It’s cheaper that way. You could also use a sourdough starter instead, just decrease the amount of milk by a quarter cup or so.
- All purpose flour – use organic and unbleached flour. It is more expensive than the bleached stuff but you more than make up for the cost by baking all your bread needs yourself.
How to make milk and honey dinner rolls
The first thing we need to do is soak the oats. In a small bowl mix together the oats and yogurt, allow them to sit for a least 30 minutes if not overnight. This soak allows the oats to break down making them easier on your stomach. If you don’t have issues with oats, like bloating, then a thirty minute soak is sufficient. If soaking the oats overnight, place the oats in the fridge and return them to room temperature when ready to make the dough.
Now, with the oats soaked, it’s time to get on with making our dough. Mix together milk and honey. You’ll need to warm this mixture up to about 110F. This can be done in the microwave or over the stove depending on your preferences. Here, I used a small stainless steel bowl on medium heat on the stove.
Once the milk and honey mixture has warmed, stir in the yeast. Let that sit for about five minutes or until the yeast has bloomed. Then add in melted butter, salt, and the soaked oats. Mix this up until the oats are no longer lumpy. Finally add in your flour, starting with half the flour called for, then adding 1/2 cup at a time until the dough cleans the sides of the bowl.
Let the dough rise for 1-2 hours, or until doubled in size. Lightly flour a clean work surface and turn out the dough. Gently knead it into a neat ball then proceed to dividing the dough into 24 pieces. Each piece will weigh around 65-70g. However, there’s no need to be precise. Here’s how I go about dividing my dough without pulling out the kitchen scale:
Start by dividing your dough ball in half. Shape each half into a ball again, then divide it into quarters. Having a good bench knife makes this work super easy. It also helps with the clean up later.
Take each quarter and roll it into a log. Cut each log into three sections. That’s your bun size right their. As you’re going along, you’ll notice if one piece is noticeably larger than another. Simply reallocate dough as needed to get buns that are more or less equal in size.
Shape each piece into a ball and place in a greased baking dish. To get classic dinner roll buns, place your dough balls fairly close together with gaps only between the rows. If you’d like your buns to be wider instead of taller, space them out more.
Let these rise for another 30 minutes to an hour in a warm spot. Perhaps your stove top if the oven is already preheating. At this point they will be touching on all sides.
Heat the oven to 385F and bake for 30 minutes or until golden brown with an internal temperature of 190F.
These honey oat sweet rolls taste amazing straight out of the oven. They make great sandwiches for chicken salad or leftover roast chicken, or turkey. Ahem… these are definitely gracing our Thanksgiving table this year, along with our first batch of fresh backyard eggs.
Our ladies and gents are a month old now so we are hoping to get our first egg this fall! It’s still pretty warm here in Florida come November so here’s to hoping we get some delicious eggs right in time for the holiday’s!
Well, that’s it! I hope you all love this recipe and if you’ve tried it let me know what you think!!
Happy Baking 😊
Milk & Honey Dinner Rolls
Ingredients
Method
- Combine yogurt and oats in a small bowl and allow to soak for at least thirty minutes, or overnight.
- Warm milk and honey to about 100F. You can do this in the microwave or in a small pot on the stove. Once warmed, mix in the yeast and allow the mixture to sit for about five minutes for the yeast to bloom.
- Add melted butter, salt, and the yogurt/oats mixture to the yeast and milk. Stir to combine.
- Add in flour starting with about two cups. Add additional flour 1/2 cup at a time until the dough holds together and cleans the sides of the bowl. It should be a bit sticky but manageable. Cover and let rise for 1-2 hours.
- While the dough is rising, grease a 9×13" baking dish, or two 9×5" baking dishes and set aside.
- Flour a clean work surface and place the dough on top. Shape the dough into a ball and cut in half. Shape each half into a ball then cut each ball into quarters. Roll the dough quarters into logs and cut three pieces out of the logs. This should give you 24 rolls that are more or less equal in size.
- Shape each piece into a tight ball and place in the baking dish. Place the dough close together with gaps only between the rows.
- When all the dough is shaped and in the baking dish, cover and let rise for 30 minutes to 1 hour. Preheat your oven to 385F. The rolls should be touching on all sides before they are put into the oven.
- Bake for 30-35 minutes or until the internal temperature reaches 190F. Allow the rolls to cool for five minutes. Serve warm and enjoy.
- Leftovers can be stored at room temperature for 3-5 days or in the fridge for a week.
Leave a Reply