Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with hearty oats and rich molasses flavor. Perfectly golden with a tender crumb, they make an excellent accompaniment to any dinner, adding wholesome goodness and a touch of rustic charm to your meal.
Ingredients
Scale
Wet Ingredients
- 1 cup (240g/ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80g/ml) whole milk, warmed to about 110°F (43°C)
- 4 tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 3 tablespoons (64g) molasses (do not use blackstrap; preferred Grandma’s brand)
- 1 egg white beaten with 1 teaspoon of water (for egg wash)
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 together in the bowl of your stand mixer. Cover and let sit for 5–10 minutes until the mixture is foamy. If you don’t have a stand mixer, use a large bowl and mix with a wooden spoon or spatula.
- Mix ingredients: Add the remaining 2 tablespoons of brown sugar, molasses, softened butter, oats, salt, and 1 cup of the bread flour to the yeast mixture. Mix on low speed for 1 minute, scrape down the sides, then add the remaining 2 and 1/2 cups of flour. Beat on medium speed until the dough forms and pulls away from the bowl sides, about 2 minutes. Add more flour by tablespoon increments if the dough feels too wet.
- Knead the dough: Knead the dough in the mixer for 5 to 8 minutes or by hand on a lightly floured surface for the same amount of time. Add small amounts of flour if the dough is 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 cooking spray. Place the dough inside and turn it to coat all sides. Cover the bowl tightly with plastic wrap or a clean towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Prepare baking pan: Grease a 9×13-inch baking pan or two 9-inch pans, or line with parchment paper. You can also use a cast-iron skillet or a baking sheet lined with parchment paper.
- Shape the rolls: Punch down the risen dough to release air. Divide the dough into 15 equal pieces, approximately 68 to 70 grams each. Shape each piece into a smooth ball by stretching the top and pinching the bottom closed. Arrange the rolls evenly in the prepared pan.
- Second rise: Cover the shaped rolls with plastic wrap or a clean towel. Let them rise until puffy, about 30 to 60 minutes.
- Preheat oven: Adjust your oven rack to a lower position and preheat the oven to 350°F (177°C). This helps prevent the tops of the rolls from burning.
- Bake the rolls: Brush the rolls with the egg wash (beaten egg white with water) and lightly sprinkle oats on top for texture and appearance. Bake for 26 to 27 minutes or until golden brown, rotating the pan halfway through baking. If the rolls brown too quickly, cover loosely with aluminum foil. Check for doneness with an instant-read thermometer; the internal temperature should read 190°F (88°C).
- Cool and store: Allow the rolls to cool for a few minutes before serving. Store any leftovers, tightly covered at room temperature for 2 to 3 days, or refrigerate for up to 1 week.
Notes
- Using whole rolled oats adds a hearty texture and flavor—reserve some to sprinkle on top before baking for a rustic look.
- If the dough feels too sticky, add flour gradually—too much flour can make rolls dense, so add cautiously.
- Warming the water and milk to about 110°F (43°C) activates the yeast without killing it.
- Ensure molasses is not blackstrap as it can be too bitter; Grandma’s brand or similar is preferred for balanced sweetness.
- Use an instant-read thermometer to avoid over- or under-baking; perfect internal temperature is 190°F (88°C).
- Egg wash gives the rolls a shiny, golden crust; do not skip this step for best appearance.
- Letting the rolls rise in a warm, draft-free spot helps achieve a good rise and light texture.
