Ingredients
2-1/2 to 2-3/4 cups all-purpose flour3/4 cup whole wheat flour1/2 cup old-fashioned oats2 packages (1/4 ounce each) active dry yeast1 teaspoon salt1 cup water1/4 cup honey5 tablespoons butter, divided1 large egg, room temperature
Preparation
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).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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.
Preheat oven to 375°. Bake until golden brown, 20-22 minutes. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
