Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with wholesome oats and rich molasses flavor. Perfect for dinner or as a snack, they boast a tender crumb with a golden crust topped with oats for a rustic touch. The recipe includes detailed steps for mixing, kneading, and rising, delivering fluffy, flavorful rolls baked to perfection.
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 foamy. For those without 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 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. 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
- Use warm water and milk (about 110°F) to activate the yeast properly.
- Do not use blackstrap molasses, as it can be too bitter; opt for a milder brand like Grandma’s.
- Adjust flour quantity as needed depending on humidity and dough consistency; dough should be soft but not sticky.
- For even browning, rotate the pan halfway through baking and cover with foil if rolls brown too quickly.
- Check internal temperature with a thermometer to ensure rolls are baked through (190°F).
- These rolls freeze well; thaw at room temperature and warm slightly before serving.
