Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and wholesome, featuring the deep flavor of molasses and the hearty texture of rolled oats. Perfect for a comforting dinner side, these rolls combine the rustic goodness of oats with a tender crumb and golden crust, offering a delightful balance of sweetness and heartiness. Ideal for family meals or special occasions, these homemade rolls are sure to become a cherished staple.
Ingredients
Scale
Liquid 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)
- 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
Other
- 4 tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
Instructions
- Prepare the yeast mixture: 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 don’t have a stand mixer, mix in a large bowl using a wooden spoon or spatula.
- Mix initial ingredients: Add the remaining 2 tablespoons of brown sugar, molasses, softened butter, oats, salt, and 1 cup of bread flour to the yeast mixture. Mix on low speed for 1 minute, scrape the sides of the bowl, then add the remaining 2 and 1/2 cups of bread flour. Beat on medium speed until the dough forms and pulls away from the sides of the bowl, about 2 minutes. If the dough is too wet, add flour by tablespoon increments.
- Knead the dough: Knead the dough using the stand mixer for 5–8 minutes or by hand on a lightly floured surface for the same amount of time, adding small amounts of flour if the dough is sticky. The dough should be soft, slightly tacky, but manageable. Perform a poke test – the dough should slowly bounce back, indicating it is ready.
- First rise: Lightly grease a large bowl with oil or spray. Place the dough inside, turning to coat all sides. Cover with plastic wrap or a towel and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- Prepare baking pan: Grease a 9×13-inch pan or two 9-inch pans, or line with parchment paper. Alternatively, a cast-iron skillet or baking sheet lined with parchment can be used.
- Shape the rolls: Punch down the risen dough and divide it into 15 equal pieces, each about 68–70g. Shape each piece into a smooth ball by stretching the top and pinching the bottom closed. Arrange the rolls in the prepared pan.
- Second rise: Cover the shaped rolls with plastic wrap or a clean towel. Let rise in a warm place until puffy, about 30 to 60 minutes.
- Preheat the oven: Adjust the oven rack to a lower position to prevent the tops from burning and preheat the oven to 350°F (177°C).
- Bake the rolls: Brush the rolls with the egg wash made from the beaten egg white and water, then lightly sprinkle oats on top. Bake for 26–27 minutes until golden brown, rotating the pans halfway through baking. If the rolls brown too quickly, cover loosely with foil. To check for doneness, use an instant-read thermometer; the internal temperature should reach 190°F (88°C).
- Cool and store: Allow the rolls to 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 at about 110°F (43°C) to properly activate the yeast.
- Do not substitute blackstrap molasses as it has a stronger, more bitter flavor compared to lighter molasses preferred for this recipe.
- If the dough feels too sticky, add flour gradually to maintain a soft but manageable consistency.
- Rolling the dough balls with a smooth top and pinching the bottom ensures a uniform rise and attractive shape.
- Using an instant-read thermometer helps to avoid under- or over-baking the rolls.
- Egg wash gives the rolls a beautiful golden sheen and helps the oats stick to the surface.
- Store leftover rolls properly to keep them fresh and soft for several days.
