Recipes > Oatmeal Molasses Dinner Rolls Find A Store Oatmeal Molasses Dinner Rolls Soft and hearty, these oatmeal molasses dinner rolls are irresistibly chewy, lightly sweet, and oh-so-buttery with a warm, nostalgic flavor. Yield 15 rolls Print Recipe Pin Recipe Read the Blog 0 Reviews Ingredients1 cup (240g) warm water (about 110°F/43°C)1/3 cup (80g) whole milk (warmed to about 110°F/43°C)1 tablespoon (9g) Platinum Yeast (about 1⅓ packets)3 tablespoons light or dark brown sugar, divided3 tablespoons (64g) molasses4 tablespoons (56g) unsalted butter, softened and cut into 4 pieces1 cup (85g) old-fashioned whole rolled oats, plus more for topping the rolls3 1/2 cups (455g) bread flour, divided, plus more as needed1 teaspoon table saltEgg wash: 1 egg white beaten with 1 teaspoon of water InstructionsPrepare the dough: Whisk the warm water, milk, yeast, and 1 tablespoon of the brown sugar together in the bowl of your stand mixer. Cover and allow to sit for 5–10 minutes, until foamy and frothy on top.Add the remaining brown sugar (2 tablespoons), the molasses, butter, oats, salt, and 1 cup of bread flour. With a dough hook or paddle attachment, mix/beat on low speed for 1 minute, stop and scrape down the sides of the bowl with a silicone spatula, then add the remaining 2 ½ cups of flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour, 1 tablespoon at a time, until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.Knead the dough: Keep the dough in the mixer and beat until dough is soft and elastic, about 5-8 minutes, or knead by hand on a lightly floured surface for about 5-8 minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment until double in size, about 1 ½ to 2 hours.Grease a 9×13-inch baking pan or two 9-inch square or round baking pans, or line with parchment paper. You can also bake the rolls in a cast-iron skillet or on a lined baking sheet.Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 15 equal pieces, about 68–70 grams each. Shape each piece into a smooth ball. Arrange in prepared baking pan.2nd Rise: Cover shaped rolls with plastic wrap or a clean kitchen towel. Allow to rise until puffy, about 30–60 minutes.Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)Bake the rolls: Gently brush the tops of the risen rolls with egg wash, and lightly sprinkle each with oats. Bake for 26–27 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely cover the pan with aluminum foil. To ensure they’re fully baked, check the internal temperature with an instant-read thermometer; it should read 190°F (88°C).Allow rolls to cool for a few minutes before serving. Cover leftover rolls tightly and store at room temperature for 2–3 days. NotesOvernight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1–2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight (step 4). Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours at room temperature. Continue with step 5. Freeze baked rolls: Cool completely, wrap tightly, and freeze for up to 3 months. Recipe by Sally’s Baking Addiction. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast – – BLOG – – How to make Oatmeal Molasses Dinner Rolls Get the step-by-step recipe and video tutorial. Go To Blog
