Milk & Honey Dinner Rolls
These dinner rolls are soft, fluffy and simple to make. The addition of oats gives the rolls more flavor and texture you'll love.
Ingredients
- 1 cup yogurt
- 1 cup oats old fashioned
- 1 cup milk
- 1/2 cup honey or maple syrup
- 1/2 cup butter
- 1 tbsp dry active yeast .
- 1 tbsp sea salt
- 4-5 cups all purpose flour unbleached, organic
Instructions
- 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 9x13" baking dish, or two 9x5" 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.
Notes
This recipe is a variation of my honey oat sweet rolls. Since this dinner roll recipe was just as good as that one, I thought it needed it's own place instead of just an after thought on the other recipe's note card.
One 9x13" pan will comfortably hold 18 dinner rolls. The other four can be cooked in a smaller dish. A 9x5" pan will hold 12 rolls. Two will do the job perfect for this recipe. You could also cook all 24 in a large 12" cast iron skillet.