Oatmeal Rolls


This roll is mildly sweet and goes great with jam. 





12 rolls

Prep Time

20 minutes

Rise Time

1 hour, 30 minutes

Bake Time

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
  • 1 egg
  • 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.