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Oatmeal Molasses Dinner Rolls Recipe

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3.8 from 4 reviews

  • Author: Sara
  • Total Time: 3 hours 50 minutes
  • Yield: 15 servings

Description

These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with wholesome oats and rich molasses flavor. Perfect for dinner tables or sandwich bases, these rolls are enriched with butter and a touch of brown sugar, yielding a tender crumb and beautifully golden crust. The recipe involves a two-rise process and baking to achieve fluffy, flavorful rolls with a delicate oat topping.

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)
  • 3 Tablespoons (64g) molasses
  • 4 Tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 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 the rolls
  • 3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt

Instructions

  1. 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 and frothy on top. For those without a stand mixer, this can be done in a large mixing bowl and stirred with a wooden spoon or silicone spatula.
  2. Add remaining ingredients: Add the remaining 2 Tablespoons of brown sugar, molasses, butter, oats, salt, and 1 cup of bread flour. Mix with a dough hook or paddle attachment on low speed for 1 minute. Scrape down the sides, then add the remaining 2 and 1/2 cups flour. Beat on medium speed until dough comes together and pulls away from sides, about 2 minutes. Add more flour 1 tablespoon at a time if dough is too wet.
  3. Knead the dough: Knead dough in mixer for 5–8 minutes or by hand on a lightly floured surface for the same duration. Add flour sparingly if dough is too sticky. The dough should be soft, slightly sticky yet manageable, and bounce back slowly when poked.
  4. First rise: Lightly grease a large bowl. Place dough inside, turning to coat all sides in oil. Cover with plastic wrap or a kitchen towel and let rise in a warm environment for 1.5–2 hours, or until doubled in size.
  5. Prepare baking pan: Grease a 9×13-inch baking pan or two 9-inch square/round pans, or line with parchment paper. You can also use a cast-iron skillet or lined baking sheet.
  6. Shape the rolls: Punch down raised dough to release air. Divide into 15 equal pieces (~68–70g each). Shape each into smooth balls by stretching the top and sealing the bottom. Arrange the rolls in the prepared pan.
  7. Second rise: Cover the shaped rolls with plastic wrap or a towel and let rise until puffy, about 30–60 minutes.
  8. Preheat oven: Adjust oven rack to a lower position and preheat to 350°F (177°C) to prevent tops from burning.
  9. Bake the rolls: Brush the tops with egg wash and sprinkle oats on them. Bake for 26–27 minutes until golden brown, rotating pan halfway through. Cover with foil if browning too quickly. Check internal temperature; it should be 190°F (88°C) for doneness.
  10. Cool and store: Let rolls cool for a few minutes before serving. Store leftovers tightly covered at room temperature for 2–3 days or in the refrigerator up to 1 week.

Notes

  • If kneading by hand, use lightly floured hands and surface to prevent sticking without over-drying dough.
  • The egg wash helps the rolls achieve a shiny, golden crust and helps oats stick to the top.
  • Make sure water and milk are warmed to about 110°F to properly activate yeast without killing it.
  • For a quicker rise, place dough in a slightly warmed (not hot) oven or near a warm appliance.
  • If the tops brown too quickly during baking, loosely tent with aluminum foil to prevent burning.
  • Using bread flour provides better gluten structure for soft, chewy rolls.
  • You can substitute light brown sugar instead of dark for a milder molasses flavor in the rolls.
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/oatmeal-molasses-dinner-rolls-recipe/