You won’t feel guilty reaching for a second helping of these tender rolls. Whole wheat flour and oats make them tasty and nutritious.
—ARLENE BUTLER OGDEN, UT
PREP: 45 MIN. + RISING • BAKE: 20 MIN. • MAKES: 2 DOZEN
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 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg
1. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
PER SERVING 1 roll equals 103 cal., 3 g fat (2 g sat. fat), 15 mg chol., 126 mg sodium, 17 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1/2 fat.