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Oatmeal Raisin Rolls Recipe

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4.5 from 107 reviews

Soft and fluffy oatmeal raisin rolls made with whole rolled oats, plump raisins, and a hint of cinnamon. These sweet, honey-glazed rolls are perfect for breakfast or as a snack, featuring a tender crumb and a sticky-sweet topping that enhances their warm, comforting flavors.

Ingredients

Scale

Wet Ingredients

  • 1 cup water, warmed (120 to 130°F for Red Star Platinum yeast, or 105 to 115°F for most other yeast)
  • 1 large egg
  • 1/4 cup honey
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons honey (for glaze)

Dry Ingredients

  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, Red Star Platinum recommended)
  • 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

Instructions

  1. Warm the water: Heat 1 cup of water in a microwave-safe container for about 30 seconds until warm to the touch but not hot (120-130°F for Red Star Platinum yeast, or 105-115°F for other yeast). Use a thermometer or test with your finger.
  2. Activate the yeast: In the bowl of a stand mixer fitted with the paddle attachment, add the warm water and sprinkle the yeast on top. Beat on low speed for about 10 seconds just to combine, then let it stand for 10 minutes to activate the yeast.
  3. Add wet ingredients: Add the egg, 1/4 cup honey, canola oil, and salt to the yeast mixture. Mix on low to medium-low speed for about 2 minutes until well combined.
  4. Add dough ingredients: Add 3 cups of bread flour, oats, raisins, and cinnamon. Beat until a rough dough forms.
  5. Switch to dough hook: Remove the paddle attachment, scrape down any sticking dough, and attach the dough hook to the mixer.
  6. Knead the dough: On low speed, slowly add the remaining 1/2 cup flour while kneading. Continue kneading for 8-10 minutes, scraping down the bowl and hook as needed, until the dough is firm, smooth, elastic, and no longer sticky.
  7. First rise: Shape dough into a ball, place in a lightly greased large bowl, and cover with plastic wrap. Let rise in a warm place for about 2 hours until doubled in size. For a warm environment, preheat the oven to 400°F for 1 minute, turn it off, and place the bowl inside.
  8. Deflate dough & rest: Punch down the risen dough, turn it onto a floured work surface or Silpat, and knead for 1 minute. Then shape it back into a ball, cover, and let rest for 10 minutes to relax the dough.
  9. Prepare baking pan: Line a 9×13-inch baking pan with aluminum foil and spray with cooking spray; set aside.
  10. Shape rolls: Roll the dough into a 16-inch long cylinder on a floured surface, then cut into 16 even pieces. Shape each piece into a ball by stretching the dough edge to create surface tension and pinching the bottom seam. Place rolls seam-side down in the prepared pan in four rows of four.
  11. Second rise: Cover the pan with plastic wrap and let the rolls rise on the stovetop or other warm area for about 1 hour until nearly doubled in size.
  12. Preheat oven: While the rolls rise, preheat oven to 400°F.
  13. Prepare honey-butter glaze: Melt 2 tablespoons unsalted butter in the microwave for about 1 minute. Stir in 2 tablespoons honey until combined and set aside.
  14. Glaze rolls: Once risen, brush the tops and sides of the rolls generously with the honey-butter mixture using a pastry brush, getting into all crevices.
  15. Bake rolls: Bake in the preheated oven for about 15 minutes, watching closely for golden color and to prevent burning of the honey glaze.
  16. Cool and serve: Remove from oven and allow rolls to cool before serving. Serve with additional honey butter or cinnamon-sugar butter if desired.

Notes

  • Use old-fashioned rolled oats for texture; instant or quick oats change the crumb.
  • The warm water temperature is critical for proper yeast activation; avoid water too hot or cold.
  • Preheating and then turning off the oven before the first rise helps create an ideal warm environment for dough proofing.
  • Pinching the dough bottom seam creates rolls that rise better and have a fluffier texture.
  • Brush the honey-butter glaze thoroughly to ensure a sweet, glossy crust.
  • Watch the rolls carefully during baking to avoid burning the glaze due to the high oven temperature.
  • For variation, substitute raisins with a dried fruit mix like cranberries or currants.

Keywords: oatmeal rolls, raisin rolls, sweet rolls, homemade bread, honey glaze, cinnamon rolls, breakfast rolls, soft bread

Find it online: https://nataliereeve.com/oatmeal-raisin-rolls-recipe/