Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and warmly spiced with molasses and oats, making them a perfect hearty addition to any meal. With a tender crumb and a golden crust topped with oats, these rolls offer wholesome flavor and texture, ideal for family dinners and holiday gatherings.
Ingredients
Scale
Liquid Ingredients
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
- 3 tablespoons (64g) molasses (do not use blackstrap; preferred Grandma’s brand)
- 1 egg white beaten with 1 teaspoon of water (for egg wash)
- 4 tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
Dry Ingredients
- 1 tablespoon (9g) Platinum Yeast from Red Star instant yeast
- 3 tablespoons light or dark brown sugar, divided
- 1 cup (85g) old-fashioned whole rolled oats, plus more for topping
- 3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
Instructions
- Prepare the dough: Whisk the warm water, milk, yeast, and 1 tablespoon of brown sugar in the bowl of a stand mixer. Cover and let sit for 5–10 minutes until foamy. If you don’t have a stand mixer, mix in a large bowl using a wooden spoon or spatula.
- Mix ingredients: Add remaining 2 tablespoons brown sugar, molasses, butter, oats, salt, and 1 cup of the bread flour to the yeast mixture. Mix on low speed for 1 minute, scrape the sides, then add the remaining 2 and 1/2 cups flour. Beat on medium speed until the dough forms and pulls away from the sides of the bowl, about 2 minutes. Add flour by tablespoonfuls if the dough feels too wet.
- Knead the dough: Knead the dough in the mixer for 5–8 minutes or by hand on a lightly floured surface for the same amount of time. Add small amounts of flour if sticky. The dough should be soft and slightly tacky but manageable. Test readiness by poking the dough; it should slowly bounce back.
- First rise: Lightly grease a large bowl with oil or spray. Place the kneaded dough inside and turn to coat all sides. Cover with plastic wrap or a towel and let rise in a warm place for 1.5–2 hours until doubled in size.
- Prepare baking pan: Grease a 9×13-inch pan or two 9-inch pans, or line them with parchment paper. You can also use a cast-iron skillet or baking sheet lined with parchment.
- Shape the rolls: Punch down the risen dough and divide into 15 equal pieces (68–70g each). Shape each piece into a smooth ball by stretching the top and pinching the bottom closed. Arrange all rolls in the prepared pan.
- Second rise: Cover the shaped rolls with plastic wrap or a clean towel. Let them rise until puffy, approximately 30–60 minutes.
- Preheat oven: Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C) to prevent the tops from burning.
- Bake the rolls: Brush the rolls with the egg wash and lightly sprinkle oats on top. Bake for 26–27 minutes until golden brown, rotating halfway through. If they brown too quickly, cover loosely with foil. Check for doneness with an instant-read thermometer; the internal temperature should reach 190°F (88°C).
- Cool and store: Let the rolls cool for a few minutes before serving. Store leftovers tightly covered at room temperature for 2–3 days or refrigerate for up to 1 week.
Notes
- Use any type of molasses except blackstrap for a milder, sweeter flavor.
- Make sure liquids are warmed to about 110°F to activate the yeast without killing it.
- If dough is too sticky during kneading, add flour one tablespoon at a time.
- Adjust oven rack to the lower position to prevent browning the tops too quickly.
- Use an instant-read thermometer to ensure rolls are thoroughly baked.
- Rolls can be frozen after baking; thaw and warm before serving.
