The Oatmeal Molasses Dinner Rolls Recipe is an absolute treasure for your bread basket, delivering a wonderfully soft, tender crumb with a subtle sweetness and a rich, earthy depth from the molasses. These rolls boast a lovely chewy texture from wholesome oats, making them not just delicious but hearty and satisfying. Whether it’s a cozy family dinner or a festive gathering, these rolls truly steal the show with their warm aroma and golden crust that’s sure to make everyone’s appetite sing.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets the stage for an unforgettable batch of rolls. Each element plays a key role in the flavor, texture, or color of your bread, ensuring a moist and tender crumb with a beautifully browned exterior.
- Water, warmed: Activates the yeast and starts the fermentation process for a perfect rise.
- Whole milk, warmed: Adds richness and tenderness to the dough’s texture.
- Unsalted butter, softened: Brings creaminess and a feather-light crumb.
- Molasses: Gives the rolls that signature deep, mildly sweet flavor without bitterness.
- Egg white with water (egg wash): Creates a shiny, golden finish on the rolls’ surface.
- Instant yeast: The powerhouse that helps the dough rise beautifully and evenly.
- Brown sugar: Enhances sweetness and adds moisture for a tender crumb.
- Old-fashioned rolled oats: Infuses a subtle nutty texture and wholesome appeal.
- Bread flour: Provides the necessary gluten structure for soft yet sturdy rolls.
- Salt: Balances flavors and strengthens the dough structure.
How to Make Oatmeal Molasses Dinner Rolls Recipe
Step 1: Preparing the Yeast Mixture
Begin by whisking together the warm water, milk, yeast, and one tablespoon of brown sugar in your stand mixer bowl or a large bowl if mixing by hand. Let this mixture rest for 5 to 10 minutes until it becomes foamy and fragrant, signaling that the yeast is alive and ready to work its magic. This step is crucial for light and fluffy rolls.
Step 2: Mixing the Dough Ingredients
Next, add the remaining brown sugar, molasses, butter, oats, salt, and one cup of the bread flour into the yeast mixture. Stir on low speed for one minute to blend everything evenly, then scrape down the bowl. Add the rest of the flour bit by bit, mixing on medium speed until your dough pulls away from the sides and forms a cohesive ball. If it feels too sticky, sprinkle in a little more flour—but keep it soft and slightly tacky for the best results.
Step 3: Kneading the Dough
Now the fun begins—kneading! Use your mixer for 5 to 8 minutes or do this by hand on a lightly floured surface, adding tiny amounts of flour only if absolutely necessary. The dough should feel soft and springy; poke it gently and watch it bounce back slowly. This elasticity means gluten is well-developed, which will give you those perfect airy rolls.
Step 4: First Rise
Lightly grease a large bowl and place your dough inside, turning it to coat every surface with oil. Cover the bowl tightly with plastic wrap or a kitchen towel, then let it rest in a warm spot until doubled in size, about 1.5 to 2 hours. This patient rise builds flavor complexity and gives the rolls their tender crumb.
Step 5: Shaping the Rolls
Once doubled, punch down the dough to release trapped air and divide it into 15 equal pieces weighing approximately 68 to 70 grams each. Shape each piece into a smooth ball by stretching the top and pinching the bottom closed. Arrange your dough balls close together in a prepared 9×13-inch baking pan or two 9-inch pans, so they’ll rise into soft, touching rolls.
Step 6: Second Rise and Baking
Cover your shaped rolls again and let them rise for 30 to 60 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 350°F (177°C) with the rack positioned low to prevent the tops from burning. Just before baking, brush the rolls with the egg white wash and sprinkle extra oats on top for a delightful rustic touch. Bake them for 26 to 27 minutes, rotating halfway, until they’re beautifully golden and reach an internal temperature of 190°F (88°C). If they start browning too fast, tent with foil.
How to Serve Oatmeal Molasses Dinner Rolls Recipe
Garnishes
For a charming finishing touch, sprinkle some extra rolled oats or a light dusting of coarse sea salt on the warm rolls right out of the oven. A dab of softened butter melting into the crevices makes these rolls simply irresistible. You can also brush them with a bit of honey for a glossy, sweet finish perfect for breakfast or snacks.
Side Dishes
These rolls shine alongside hearty soups, like classic chicken noodle or spicy chili, where their soft texture soaks up rich broths beautifully. They’re ideal companions to roasted vegetables, your favorite stews, or even a festive holiday turkey dinner. Their mild sweetness balances savory mains perfectly.
Creative Ways to Present
Looking to impress at your next gathering? Arrange the rolls in a large basket lined with a cozy linen napkin, garnished with fresh herbs like rosemary or thyme. Alternatively, slice rolls open to create mini sandwiches with honey-glazed ham, sharp cheddar, and crisp greens for a delicious party platter. Their rustic charm and delightful chew make them incredibly versatile.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh batch, store any leftover rolls in an airtight container or tightly wrapped with plastic wrap at room temperature for up to 2 to 3 days. This helps keep them soft and deliciously tender without drying out.
Freezing
Oatmeal Molasses Dinner Rolls Recipe also freezes beautifully for longer storage. Wrap each roll individually in plastic wrap and place them in a sealed freezer bag. They’ll maintain their phenomenal texture and flavor for up to two months. When you’re ready, just thaw at room temperature or overnight in the fridge.
Reheating
To bring frozen or leftover rolls back to life, heat them in a 300°F (150°C) oven for about 10 to 15 minutes wrapped in foil, or microwave individually wrapped in a damp paper towel for 15 to 20 seconds. This restores softness and warmth wonderfully, almost like freshly baked.
FAQs
Can I use instant yeast instead of Platinum Yeast from Red Star?
Yes! Platinum Yeast from Red Star is a high-quality instant yeast, so other instant yeasts should work just as well for this recipe. Just make sure your yeast is fresh and active for the best rise.
Is molasses necessary? Can I substitute it with honey or maple syrup?
Molasses provides a unique deep, slightly smoky sweetness that defines this recipe’s flavor profile. While honey or maple syrup can add sweetness, the rolls won’t have the same flavor depth, so it’s best to stick with molasses if you can.
Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats have a sturdier texture that holds up well in the dough and as a topping. Quick oats are finer and may break down too much, altering the texture. For the best results, use old-fashioned oats.
How important is the egg wash? Can I bake without it?
The egg wash gives the rolls their shiny, golden brown finish and helps oat toppings stick. You can bake without it, but the rolls will look paler and less glossy. If you prefer, use milk or melted butter as a substitute for a softer crust.
Why are the rolls slightly tacky after baking?
These rolls have a soft, tender crumb enhanced by molasses and oats, which can make them feel slightly tacky on the surface. It’s completely normal and means the rolls are moist and fresh. Letting them cool fully on a rack will help firm up the exterior a bit.
Final Thoughts
If you’re craving a bread roll with heart, soul, and a touch of old-fashioned charm, the Oatmeal Molasses Dinner Rolls Recipe is your new best friend. From the chewy oats to the sweet warmth of molasses, these rolls will cozy up to any meal and quickly become a staple in your kitchen. I promise you’ll find yourself reaching for seconds — or thirds! Give this recipe a whirl and savor every bite of these truly special rolls.
Print
Oatmeal Molasses Dinner Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 3 hours 50 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with wholesome rolled oats and a rich molasses flavor. Perfectly fluffy with a subtle caramel note, these rolls are ideal for dinner sides or comforting snacks, featuring a tender crumb and a beautiful golden crust topped with oats.
Ingredients
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 foamy. If you do not have a stand mixer, mix in a large bowl using a wooden spoon or spatula.
- Mix ingredients: Add the remaining 2 tablespoons brown sugar, molasses, butter, oats, salt, and 1 cup flour to the yeast mixture. Mix on low speed for 1 minute, scrape sides, then add remaining 2 and 1/2 cups flour. Beat on medium speed until dough forms and pulls from bowl sides, about 2 minutes. Add flour by tablespoon if dough is too wet.
- Knead the dough: Knead in the mixer for 5–8 minutes or by hand on a lightly floured surface for the same time, adding small amounts of flour if sticky. The dough should be soft and slightly tacky but manageable. Poke to check if it slowly bounces back indicating readiness.
- First rise: Lightly grease a large bowl with oil or spray. Place dough inside, turning 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 with parchment. Alternatively, a cast-iron skillet or baking sheet lined with parchment can also be used.
- Shape the rolls: Punch down the risen dough and divide into 15 equal pieces (about 68–70g each). Shape each into a smooth ball by stretching the top and pinching the bottom closed. Arrange rolls in the prepared pan.
- Second rise: Cover shaped rolls with plastic wrap or a clean towel. Let rise until puffy, about 30–60 minutes.
- Preheat oven: Adjust oven rack to a lower position and preheat oven to 350°F (177°C) to prevent burning the tops.
- Bake the rolls: Brush rolls with egg wash and lightly sprinkle oats on top. Bake for 26–27 minutes until golden brown, rotating halfway through. Cover with foil if browning too fast. Check for doneness with an instant-read thermometer; internal temperature should read 190°F (88°C).
- Cool and store: Let 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
- Do not use blackstrap molasses as it is too bitter; opt for a milder molasses like Grandma’s brand.
- Make sure liquids are warmed to about 110°F (43°C) to activate the yeast properly without killing it.
- If the dough feels too sticky, add flour a tablespoon at a time until manageable.
- Use an instant-read thermometer to ensure rolls reach an internal temperature of 190°F (88°C) for perfect doneness.
- Covering rolls with foil during baking can prevent over-browning.
- Allow proper rising times for the best texture and flavor development.
- These rolls can be frozen after baking—cool completely, freeze in airtight containers, and thaw before serving.
