Perfect Dinner Roll Part 3...Honey-Oat Pan Rolls

About a month ago I started a on a quest to find the Perfect Roll on my other blog, Countless Tomorrows. To see the recipes I have already tried just click on their name and it will take you to the recipe on my other blog.


The first roll I tried was Sweet Milk Dinner Rolls. They were pretty good and they were well named because they were a sweeter roll. They were really good served warm, but once they cooled they weren't as good.


Then a week later I tried a recipe that was called Perfect Dinner Roll. They were SO GOOD! I am a picky eater with weird eating habits. I love to bake bread and I love to eat it right as it come out of the oven. Everyone likes that. But after it cools, I don't like it anymore. I call smell and taste the yeast and I don't like that, so I usually don't eat any after the first day. That wasn't the case with these rolls. I was still eating them with my lunch 5 days later.

After I found those rolls, my quest seemed to die out. Mostly because I really liked the Perfect Dinner Rolls, but also because I was lazy for a few weeks and didn't cook any.
This weekend I tried another recipe that I have been wanting to try.

Honey-Oat Pan Rolls
2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 oz. each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg
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In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Add the egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over the rolls. Remove from pan to a wire rack.

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The final verdict? I need to try these again. They didn't turn out right which in my kitchen means great drama. I ended up crying because they were burnt. So for now the Perfect Dinner Roll is still my favorite, but these rolls earned the right for a re-try. I think was supposed to roll them and then set them side by side to let them rise. Then after cooking pull them apart. I tried to cook them as single rolls which I think resulted in 22 minutes being too long.