A better-for-you sweet roll made with a honey oatmeal sweet roll dough and topped with luscious better-than-homemade Artisan jams.
Amour Spreads is a little Salt Lake company that makes the most wonderful jams. They use local mountain-grown fruit and make each small batch by hand in traditional copper jam pans. They have unique flavor combinations, and their jam is thick with fruit and not overly sweet. I sampled several of their scrumptious jams at the Park City Arts Festival and bought my two favorite, Strawberry Rhubarb and Apricot Rose. I loved them so much I decided to create a sweet roll recipe to showcase these delicious jams.
While I was searching on Google Images for inspiration for a fun new shape for my sweet rolls, I saw a picture of Salad in a Jar’s Honey-Oatmeal dinner rolls. I loved the idea of making a healthier sweet roll with oatmeal and honey, so instead of changing the shape of the roll, I changed the roll dough and used the rosette shape I’ve used in the past. I like the rosette shape because it holds more filling in the middle.
The oatmeal gave the dough almost a little bit of a nutty flavor. The dough is super easy to make in a stand mixer. The rise time with this dough was a bit longer than usual, but well worth the wait. I often drizzle glaze on my sweet rolls, but with the sweet honey oatmeal dough and the luscious jam on top, no glaze was necessary.
I thought these rolls were best when eaten warm, so reheat them in the microwave for a few seconds if they’re not devoured the first day.
- 2 1/2 -3/4 cups all-purpose, unbleached flour
- 1 teaspoon salt
- 1/2 cup quick oats + extra for sprinkling on top of rolls
- 1 package Quick Rise (instant) yeast (2 1/4 teaspoons)
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons honey
- 1 large egg
- 3/4 cup jam
- 1 egg
- 1 tablespoon water
- In the bowl of a stand mixer, using the paddle attachment, combine 1 1/2 cups flour, salt, 1/2 cup oats, and yeast.
- In saucepan or microwave safe dish, heat milk, butter and honey until warm (120°–130°F). Add to flour mixture. Mix in egg. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook, on low speed gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead 8 minutes, until smooth but still slightly sticky. Shape into a ball. Place in greased bowl, turn. Cover, let rise until double about 90 minutes.
- Punch down, let rest 10 minutes, divide dough in to 12 pieces and shape into a rosette shape. Keep dough covered with a damp cloth while shaping rolls.
- Cover. Let rise until double about 60 minutes.
- Preheat oven to 400.
- After second rising, make an indention in the center of the rolls with the end of a wooden spoon. (Be careful not to flatten it too much or poke a hole through the dough.)
- Whisk together egg and water, and lightly brushing some of it over the rolls. Sprinkle tops with additional oatmeal. Fill with approximately one tablespoon of fruit filling.
- Bake on parchment lined baking sheet for 10 to 15 minutes until golden brown.
- Serve warm.
Visit Salad in a Jar to see how to make the pretty dinner rolls that inspired my breakfast rolls.
I was not compensated for this post. I just loved the jam and the sweet couple selling it.