Oatmeal molasses dinner rolls are a delightful addition to any meal. Soft, chewy, and slightly sweet, these rolls are perfect for soaking up gravy or adding a warm touch to your dinner table. Their unique flavor comes from the combination of wholesome oats and rich molasses, making them not only tasty but also nutritious.
Why Make This Recipe
Making oatmeal molasses dinner rolls is a wonderful way to enjoy homemade bread. They are simple to prepare and require basic ingredients that you likely already have at home. The rolls are incredibly versatile, perfect for serving with soups, stews, or as part of a sandwich. Plus, the aroma of freshly baked bread is hard to resist!
How to Make Oatmeal Molasses Dinner Rolls
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)
- 1 Tablespoon (9g) Platinum Yeast from Red Star instant yeast
- 3 Tablespoons light or dark brown sugar, divided
- 3 Tablespoons (64g) molasses
- 4 Tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 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
- Egg wash: 1 egg white beaten with 1 teaspoon of water
Directions:
- In the bowl of your stand mixer, whisk together the warm water, milk, yeast, and 1 Tablespoon of the brown sugar. Cover the bowl and let it sit for 5–10 minutes until it becomes foamy and frothy on top. If you don’t have a stand mixer, you can mix this in a large bowl with a wooden spoon.
- Add the remaining 2 Tablespoons of brown sugar, molasses, butter, oats, salt, and 1 cup of bread flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 1 minute. Stop to scrape down the sides of the bowl, then add the remaining 2 and 1/2 cups of flour. Mix on medium speed until the dough pulls away from the sides of the bowl, about 2 minutes. If the dough is too wet, add more flour by the tablespoon until it’s workable.
- Keep the dough in the mixer and knead for an additional 5-8 minutes on low speed or knead by hand for the same amount of time. The dough should feel soft and slightly sticky. If it’s too sticky, add flour a teaspoon at a time.
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1.5–2 hours, or until double in size.
- Grease a 9×13-inch baking pan or two 9-inch round or square pans. Once the dough has risen, punch it down and divide it into 15 equal pieces, shaping each into a smooth ball. Place the rolls in the prepared pan.
- Cover the rolls with plastic wrap or a towel and let rise until puffy, about 30–60 minutes.
- Preheat your oven to 350°F (177°C). Brush the tops of the rolls with egg wash and lightly sprinkle each with oats. Bake for 26–27 minutes, or until golden brown. Check that they are fully cooked by ensuring the internal temperature is 190°F (88°C).
- Let the rolls cool for a few minutes before serving. Store any leftovers tightly, and keep them at room temperature for 2–3 days or in the fridge for up to 1 week.
How to Serve Oatmeal Molasses Dinner Rolls
These rolls are best served warm right out of the oven. They can be enjoyed plain, spread with butter, or used to accompany soups and stews. They also make excellent sandwiches or can be paired with jams and jellies for a sweet treat.
How to Store Oatmeal Molasses Dinner Rolls
Once cooled, store leftover rolls in an airtight container at room temperature for 2–3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the rolls for up to 2 months. Just ensure they are well-wrapped to prevent freezer burn.
Tips to Make Oatmeal Molasses Dinner Rolls
- Make sure your liquids are warm, not hot, to avoid killing the yeast.
- If the dough is too sticky, sprinkle a little flour as you knead.
- For a variation, try adding seeds or herbs to the dough for extra flavor.
Variation
For a different twist, you can add chopped nuts or dried fruits, like raisins or cranberries, to the dough before the first rise. This adds both flavor and texture to your rolls!
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour results in a chewier texture due to its higher protein content.
2. How can I tell when the rolls are fully baked?
The rolls should be golden brown on top and have an internal temperature of 190°F (88°C) when checked with an instant-read thermometer.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it after the first rise. Just allow it to come to room temperature before shaping and baking.
Oatmeal Molasses Dinner Rolls
Ingredients
Dough Ingredients
- 1 cup water, warmed to about 110°F
- 1/3 cup whole milk, warmed to about 110°F
- 1 Tablespoon Platinum Yeast from Red Star instant yeast
- 3 Tablespoons light or dark brown sugar, divided Divided into two portions
- 3 Tablespoons molasses
- 4 Tablespoons unsalted butter, softened Cut into 4 pieces
- 1 cup old-fashioned whole rolled oats Plus more for topping
- 3 and 1/2 cups bread flour Spoon & leveled, plus more as needed
- 1 teaspoon salt
Egg Wash
- 1 egg white beaten with 1 teaspoon of water
Instructions
Preparation
- In a stand mixer bowl, whisk together warm water, milk, yeast, and 1 tablespoon brown sugar. Let it sit covered for 5-10 minutes until frothy.
- Add remaining brown sugar, molasses, butter, oats, salt, and 1 cup of bread flour to the yeast mixture. Mix on low speed for 1 minute.
- Add remaining 2 and 1/2 cups of flour, mixing on medium speed until dough pulls away from the sides.
- Knead the dough for 5-8 minutes until soft and slightly sticky. Add flour a teaspoon at a time if too sticky.
First Rise
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover and let rise in a warm place for 1.5-2 hours until double in size.
Shaping and Second Rise
- Grease a 9×13-inch baking pan or two round/square pans. Punch down the dough and divide into 15 pieces, shaping into balls.
- Place the rolls in the prepared pan and cover to let rise until puffy, about 30–60 minutes.
Baking
- Preheat oven to 350°F. Brush tops of rolls with egg wash and sprinkle with oats. Bake for 26–27 minutes until golden brown.
- Check that internal temperature is 190°F for doneness.
Serving
- Let the rolls cool for a few minutes before serving. They are best served warm.
