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Oatmeal Molasses Dinner Rolls Recipe

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3.8 from 13 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 2nd Rise: Cover the rolls with plastic wrap or a towel and allow them to rise until puffy, about 30–60 minutes.
  8. 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.
  9. 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).
  10. 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.

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