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This roll is mildly sweet and goes great with jam.
1 hour, 30 minutes
18 to 20 minutes
1/2 cup warm water (100º to 110ºF)
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
2 tablespoons sugar
2 to 3 cups all-purpose flour
1/2 cup quick cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter OR margarine, softened
3 tablespoons honey
1 tablespoon molasses
Combine water, yeast and sugar in a small bowl. Allow to rest for 5 minutes.
Whisk together 1 cup flour, oats, salt and baking soda in a bowl. Set aside.
Combine butter, egg, honey and molasses in a large mixer bowl. Beat 2 minutes. Add yeast mixture. Gradually stir in flour and oat mixture. Add enough remaining flour to form a soft dough.
Knead dough on lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise, about 1 hour. Dough will not double in size.
Divide dough into 12 equal sized pieces. Roll into balls and place rolls on greased baking sheet. Cover and let rise; about 30 minutes, until slightly puffy, but will not double in size.
Before placing in oven, cut a slit into top of each roll. Bake for 18 to 20 minutes in a preheated 400ºF oven. Remove from pan and cool on wire rack.