Oatmeal Raisin Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 16 generously-sized rolls, one 9-by-13-inch pan
 
Time investment includes the first rise of 2 hours, the punch down and resting time for 10 minutes, the second rise is 1 hour, and the baking time is 15 minutes. From start to finish, about 3½ hours. They are worth every minute - consider making a double batch and freezing half for later. These are fabulous hearty, chewy, and soft rolls, full of texture from the raisins and oats. They're lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, which lends both a golden color to the rolls and infuses them with a subtle sweetness. The rolls can be made ahead of time - make a batch from start to finish, freeze the rolls, and pull them out as needed for dinner, brunch, snacks, a special meal, or holiday gathering.
Ingredients
  • 1 cup water, warmed (120 to 130F for Red Star Platinum yeast, or 105 to 115F for most other yeast)
  • 2¼ teaspoons instant dry yeast (one ¼-ounce packet, I use Red Star Platinum)
  • 1 large egg
  • ¼ cup honey
  • 3 tablespoons canola oil
  • ½ teaspoon salt, or to taste
  • 3½ cups bread flour (I use King Arthur Unbleached Bread Flour)
  • 1 cup old-fashioned whole rolled oats (not quick cook or instant)
  • 1 cup raisins (combination of raisins, cranberries, currants, or other dried fruit may be used)
  • 1½ teaspoons cinnamon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
Instructions
  1. Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer is highly recommended, but if testing with your finger, water should feel warm but not hot.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes.
  3. Add the egg, ¼ cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour, oats, raisins, cinnamon, and beat until a dough forms. Scrape off any dough bits stuck to the paddle and remove the paddle attachment. Put on the dough hook.
  4. With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining ½ cup of flour. Knead dough for about 8 to 10 minutes, stopping to scrape down the bowl and dough hook as necessary. Dough will be firm, smooth, not sticky, and elastic. Place mounded ball of dough in a lightly greased large bowl and cover with plasticwrap. Place mounded ball of dough in a cooking sprayed or lightly greased large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours. Tip - Preheating your oven for 1 minute to 400F, then shutting it off (make sure you shut it off), and quickly sliding the bowl in so the hot air doesn't escape is one way to create a warm environment; think 85 or 90F summer day warm environment. A cooler environment simply means dough will take longer to rise.
  5. After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a Silpat or floured work surface. Knead for about 1 minute. Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes, making it easier to shape into rolls.
  6. Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside.
  7. Place dough on Silpat Non-Stick Baking Mat or floured work surface, and using your hands, roll it into a long cylinder, about 16 inches in length. Divide the log into 16 uniformly-sized pieces with a dough cutter or sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows of four. (Dough may also be rolled into just a simple 'plain ball', without pulling on the top surface of dough to create tension and not bothering to pinch off the bottom a bit, but I find they rise better and are fluffier if they're pinched off rather than just round dough globes)
  8. After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 1 hour, or until rolls are nearly doubled in size. While dough rises, preheat oven to 400F. A good place for this rise is placing baking pan on the stovetop while oven is preheating for the carryover warmth.
  9. Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside. After the rolls have risen and before baking, brush tops and sides of dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 15 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn't burn in this very hot oven. Allow rolls to cool before serving. Serve with Honey Butter or Cinnamon-Sugar Butter.
  10. Rolls may be stored at room temperature in an airtight container or ziplock bag for up to 4 days. Rolls also freeze very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. When ready to serve, unthaw them and if desired, immediately prior to serving warm them in a low oven (~175 to 200F) for a few minutes and just until warmed.
  11. Recipe adapted from Honey Dinner Rolls
Notes
I highly recommend Red Star Platinum Yeast and King Arthur Bread Flour because they gave great results.

The recipe can be made by hand and kneaded by hand, it will just take you a bit longer. I am unsure if this recipe can be made in a bread machine as I don't have one. I suspect the dough could also be baked in loaf pans; I'd use two 9-by-5 inch loaf pans, but I have not tried it.

The rolls can be made ahead of time, making them from start to finish, freezing the finished rolls, and can be unthawed prior to needing them, and if preferred warming them gently and briefly in a low oven for that just-baked taste is nice. Although I haven't tried it, I would guess that after the first rise of ninety minutes, and after the dough has been shaped into rolls and placed in the pan, you could cover the pan and refrigerate it overnight, and bake the rolls off the next morning.
Recipe by Averie Cooks at https://www.averiecooks.com/oatmeal-raisin-rolls/