If you crave a warm, comforting bread that’s brimming with wholesome flavors and a touch of sweet richness, this Oatmeal Molasses Dinner Rolls Recipe is about to become your new favorite. Soft and fluffy with a hearty texture from oats and a beautiful deep color from molasses, these rolls are not only delicious but also make your kitchen smell like a cozy bakery. Whether you’re serving them alongside a holiday feast or enjoying them fresh from the oven as a snack, these dinner rolls bring rustic charm and sweet soul to your table.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple but powerful enough to create that tender, slightly sweet, and perfectly textured dinner roll that everyone will love. Every component has a crucial role, from the yeast that gets the dough rising to the oats that add heartiness and the molasses that gives the rolls their signature deep flavor and color.
- Water (1 cup, warmed): Activates the yeast and hydrates the flour for perfect dough development.
- Whole milk (1/3 cup, warmed): Adds richness and tenderness to the dough’s crumb.
- Platinum Yeast from Red Star (1 Tbsp): The instant yeast that gives these rolls their beautiful rise and airy texture.
- Brown sugar (3 Tbsp, divided): Sweetens the dough gently and balances the molasses’ deep notes.
- Molasses (3 Tbsp): Provides a warm, rich sweetness and that inviting, dark color.
- Unsalted butter (4 Tbsp, softened): Adds a delicious richness and tender crumb.
- Old-fashioned rolled oats (1 cup, plus more for topping): Gives the rolls a wonderful chew and texture contrast.
- Bread flour (3 ½ cups): Develops gluten for chewy, soft rolls; all-purpose flour can also work if needed.
- Salt (1 tsp): Enhances all the flavors and balances sweetness.
- Egg wash (1 egg white beaten with 1 tsp water): Brushed on top for a shiny glaze and helps oats stick beautifully.
How to Make Oatmeal Molasses Dinner Rolls Recipe
Step 1: Activate the Yeast
Start by whisking the warm water, warm milk, yeast, and 1 tablespoon of the brown sugar in your stand mixer bowl or a large mixing bowl if you’re mixing by hand. Cover it and let it sit for 5 to 10 minutes until you see a foamy layer on top. This little bubbly moment means your yeast is alive and ready to give life to the dough!
Step 2: Mix the Dough
Next, add the remaining brown sugar, molasses, softened butter, oats, salt, and 1 cup of bread flour. Mix this on low speed for a minute to combine. Scrape down the sides and gradually add the remaining flour, beating on medium until the dough pulls away from the bowl. A slightly sticky dough is perfect here — don’t be tempted to add too much flour. You want it soft but manageable.
Step 3: Knead Until Perfect
Keep the dough in the mixer and knead for 5 to 8 minutes, or knead by hand on a lightly floured surface for the same amount of time. The dough should gently bounce back when poked. If it gets too sticky to handle, sprinkle a tiny bit of flour at a time, but less is more to keep it tender and soft.
Step 4: First Rise
Lightly grease a large bowl and place your dough inside, turning it so every side gets coated in oil. Cover the bowl with plastic wrap or a clean towel and let it rest in a warm spot until doubled in size, usually 1.5 to 2 hours. Watching it puff up like a balloon is magical and the sign that your rolls will be wonderfully airy.
Step 5: Shape the Rolls
After the dough has risen, punch it down gently to release the air. Divide it into 15 equal pieces—about 68 to 70 grams each for consistent size—and shape each piece into a smooth ball. The trick is to stretch the dough on top while pinching the bottom so the shape stays perfectly smooth and sealed.
Step 6: Second Rise and Baking
Place the shaped rolls in a greased 9×13-inch pan or two smaller pans, cover them again, and let puff up for 30 to 60 minutes until puffy and soft. Preheat your oven to 350°F and position the rack lower to avoid burning the tops. Brush each roll with the egg wash and sprinkle oats generously on top. Bake for 26 to 27 minutes until golden brown, rotating the pan halfway through. If tops brown too fast, tent with foil to protect them. An internal temperature of 190°F confirms they’re perfectly baked.
How to Serve Oatmeal Molasses Dinner Rolls Recipe
Garnishes
A sprinkle of rolled oats after brushing on the egg wash creates visual rustic charm and adds a pleasant chew. A drizzle of melted butter on warm rolls right after baking keeps them shiny and moist for an irresistible finish.
Side Dishes
These rolls pair beautifully with hearty soups, stews, and roasts. Their subtle sweetness and chewy texture complement savory dishes like honey-glazed ham or a creamy chicken pot pie perfectly, making every bite a well-rounded blend of flavors.
Creative Ways to Present
Arrange rolls in a basket lined with a soft cloth for an inviting farmhouse feel, or stack them high on a rustic wooden board with small bowls of compound butters—think cinnamon honey or herbed garlic—to really impress guests with a DIY bread and butter experience.
Make Ahead and Storage
Storing Leftovers
Wrap cooled rolls tightly in plastic wrap or place them in an airtight container, and keep them at room temperature for up to 2 to 3 days. Avoid refrigeration unless you plan to consume them within a week, as it tends to dry bread out.
Freezing
You can freeze either the shaped dough before baking or the fully baked rolls. For dough, shape the rolls, freeze on a tray, and then store in a freezer bag for up to 3 months. Thaw and allow to rise before baking. For baked rolls, cool completely before freezing and thaw gently before reheating.
Reheating
Reheat frozen or day-old rolls in a 300°F oven wrapped loosely in foil for about 10 minutes until warm and soft. You can also microwave briefly, but the oven method gives a better texture and brings back that fresh-baked feeling.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! If you substitute active dry yeast for the Platinum instant yeast, use the same amount but allow for a slightly longer rise time so the dough can develop properly.
What if I don’t have bread flour?
No worries! All-purpose flour works just fine and will still give you soft, tasty rolls. Bread flour just adds a bit more chew and structure due to higher protein content.
Can I make this recipe egg-free?
Yes! Simply skip the egg wash and oat topping. Instead, brush the baked rolls with melted butter to keep them moist and add flavor.
How long does the dough rise need to be?
The first rise takes about 1.5 to 2 hours until the dough doubles in size, and the second rise adds 30 to 60 minutes after shaping. These times can vary slightly with room temperature.
Can I prepare the dough the night before?
Definitely, you can refrigerate the shaped rolls overnight and then let them rise for a couple of hours before baking. This is great for making fresh rolls right when you want them with less active prep time.
Final Thoughts
There’s something truly heartwarming about making and sharing these Oatmeal Molasses Dinner Rolls Recipe. From the cozy sweetness of molasses to the wholesome touch of oats, each bite feels like a loving hug. Give this recipe a try, and soon your kitchen will be filled with the magical scent of fresh-baked goodness that’s too delicious not to share.
PrintOatmeal Molasses Dinner Rolls Recipe
These Oatmeal Molasses Dinner Rolls are soft, fluffy, and lightly sweetened with molasses and brown sugar, featuring wholesome oats for a delightful texture. Perfect for dinner or sandwiches, they combine an enriching molasses flavor with the hearty goodness of oats. The recipe uses an easy stand mixer method and offers options for overnight preparation and freezing, making these rolls both versatile and convenient.
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 50 minutes
- Yield: 15 dinner rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Yeast and Sugars
- 1 Tablespoon (9g) Platinum Yeast from Red Star instant yeast
- 3 Tablespoons light or dark brown sugar, divided
Dry Ingredients
- 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
Other
- Egg wash: 1 egg white beaten with 1 teaspoon of water
Instructions
- Prepare the dough: In the bowl of a stand mixer, whisk together warm water, warm milk, instant yeast, and 1 tablespoon of brown sugar. Cover and let sit for 5–10 minutes until foamy and frothy, indicating the yeast is activated. If no stand mixer, combine in a large bowl and mix by hand with a wooden spoon or silicone spatula.
- Add remaining ingredients: Add the remaining 2 tablespoons of brown sugar, molasses, softened butter, oats, salt, and 1 cup of bread flour to the yeast mixture. Using the dough hook or paddle attachment, mix on low speed for 1 minute. Scrape down the bowl sides, then add the remaining 2 and 1/2 cups flour. Beat on medium speed until the dough pulls away from the bowl sides, about 2 minutes. If the dough is too wet to knead, add flour 1 tablespoon at a time until manageable but still soft and slightly sticky.
- Knead the dough: Continue kneading in the mixer for 5–8 minutes or knead by hand on a lightly floured surface for 5–8 minutes. The dough should be soft and slightly tacky but spring back slowly when poked. Add flour sparingly if dough is too sticky.
- 1st Rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
- Prepare baking pans: Grease a 9×13-inch baking pan or two 9-inch pans, or line with parchment paper. Alternatively, a cast-iron skillet or lined baking sheet can be used.
- Shape the rolls: Punch down the dough to release air. Divide into 15 equal pieces (~68–70g each). Shape each piece into a smooth ball by stretching the top and pinching the bottom closed. Arrange rolls in the prepared pan.
- 2nd Rise: Cover the rolls with plastic wrap or a towel and allow them to 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 bake the rolls toward the bottom, preventing overbrowning.
- Bake the rolls: Brush tops with egg wash and sprinkle with oats. Bake for 26–27 minutes, rotating halfway through, until golden brown. Cover loosely with foil if browning too fast. Check doneness with an instant-read thermometer; internal temperature should reach 190°F (88°C).
- Cool and store: Let rolls cool a few minutes before serving. Store leftovers tightly covered at room temperature for 2–3 days or refrigerated up to 1 week.
Notes
- Overnight Instructions: After shaping, cover rolls tightly and refrigerate up to 15 hours. Before baking, allow rolls to rise at room temperature for 1–2 hours. Alternatively, let dough rise overnight in the refrigerator and then rise 2 hours at room temperature before shaping and baking.
- Freezing Instructions: Freeze shaped rolls in a greased pan tightly covered for up to 3 months. Thaw and rise for 4–5 hours before baking. Baked rolls can also be frozen; thaw and reheat in a 300°F (149°C) oven for about 10 minutes.
- Use any instant yeast or substitute active dry yeast 1:1, though rise times will be longer.
- Flour options: Bread flour for chewier texture; all-purpose flour yields softer rolls. Either works without other changes.
- Make egg-free by omitting egg wash and oats; brush tops with melted butter after baking for shine.
- Preferred baking pan is a glass 9×13-inch pan to prevent over-browning, but metal and cast iron also work with careful monitoring.
