Introduction

Oatmeal Raisin Rolls are a delightful treat that combines the hearty flavor of oats with the sweetness of raisins and honey. These soft, fluffy rolls make a perfect breakfast or snack, offering a wholesome and comforting taste experience.

A round white plate filled with about nine golden brown scones that have a slightly rough texture and visible bits of dark raisins inside. The scones are arranged in a loose pile, showing their uneven, handmade shapes with crispy tops. There is a knife with a silver blade and blue handle to the left and a silver spoon to the bottom right on a white marbled background. In the top right corner, part of another white plate with a scone is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup water (warmed, 120 to 130°F for Red Star Platinum yeast or 105 to 115°F for most other yeast)
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, Red Star Platinum recommended)
1 large egg
1/4 cup honey
3 tablespoons canola oil
1/2 teaspoon salt (or to taste)
3 1/2 cups bread flour (King Arthur Unbleached Bread Flour recommended)
1 cup old-fashioned whole rolled oats (not quick cook or instant)
1 cup raisins (or a mix of raisins, cranberries, currants, or other dried fruit)
1 1/2 teaspoons cinnamon
2 tablespoons unsalted butter (melted)
2 tablespoons honey

Instructions

Step 1: Warm the water in a microwave-safe bowl on high power for about 30 seconds. The water should feel warm but not hot—ideally between 120 and 130°F for Red Star Platinum yeast.
Step 2: In the bowl of a stand mixer with the paddle attachment, combine the warm water and yeast. Beat on low speed for 10 seconds, then let stand for 10 minutes to activate.
Step 3: Add the egg, honey, canola oil, and salt to the yeast mixture. Mix on low to medium-low speed for about 2 minutes until well combined.
Step 4: Add 3 cups of the bread flour, oats, raisins, and cinnamon. Beat until a dough forms, then scrape down the paddle attachment and switch to the dough hook.
Step 5: With the dough hook on low speed, slowly add the remaining 1/2 cup flour. Knead the dough for 8 to 10 minutes, stopping to scrape the bowl and hook as needed. The dough should be firm, smooth, elastic, and no longer sticky.
Step 6: Place the dough ball in a lightly greased large bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 2 hours. For a warm environment, preheat your oven to 400°F for 1 minute, turn it off, and place the bowl inside quickly to retain heat.
Step 7: Once risen, punch down the dough to release air bubbles and turn it out onto a floured surface. Knead for about 1 minute.
Step 8: Shape the dough into a ball, place back in the bowl, cover, and let rest for 10 minutes to relax the gluten.
Step 9: Prepare a 9-by-13-inch baking pan by lining it with aluminum foil and spraying with cooking spray.
Step 10: Roll the dough into a 16-inch long cylinder on a floured surface. Cut into 16 equal pieces using a dough cutter or sharp knife.
Step 11: Shape each piece into a tight ball by stretching the dough over itself and pinching the bottom to create surface tension. Place seam side down in the prepared pan in four rows of four, evenly spaced.
Step 12: Cover the pan with plastic wrap and let the rolls rise for about 1 hour, until nearly doubled in size. Placing the pan on a warm stovetop during oven preheating helps maintain warmth.
Step 13: Preheat the oven to 400°F while the rolls finish rising.
Step 14: Prepare the honey-butter glaze by melting the butter and mixing in the 2 tablespoons of honey.
Step 15: Before baking, brush the honey-butter mixture generously over the tops and sides of the rolls, covering all crevices.
Step 16: Bake the rolls for about 15 minutes or until golden brown. Watch closely to avoid burning the honey-butter glaze.
Step 17: Allow the rolls to cool before serving. They are excellent with additional honey butter or cinnamon-sugar butter.

Tips & Variations

Use a thermometer to ensure water is the correct temperature for yeast activation—too hot or cold can affect rising.
Substitute mixed dried fruits for raisins to add variety in flavor and texture.
Brushing with honey-butter before baking adds a beautiful shine and sweet crust, but be careful to watch closely as the sugars can burn quickly.
Resting the dough after the first knead makes shaping easier and results in fluffier rolls.

Storage

Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 2 months. To reheat, warm them in a 350°F oven for about 10 minutes, or microwave briefly until soft.

How to Serve

A single golden-brown roll with a rough, soft texture is placed in the center of a white decorative plate with scalloped edges. The roll shows visible swirls and pieces of nuts or raisins inside. In the background, more rolls rest on a purple plate, and a small purple bowl filled with white butter is to the left. There are two knives on the rustic wooden surface, one on each side of the plate, with some crumbs scattered around. The overall setting is on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking oats instead of old-fashioned rolled oats?

It’s best to use old-fashioned whole rolled oats because they provide texture and hold up well during baking. Quick-cooking oats may become too soft and change the roll’s texture.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a large bowl and a floured surface. Knead for about 10 to 12 minutes until the dough is smooth and elastic.