Rustic Oatmeal Molasses Dinner Rolls (Print Version)
Hearty molasses-sweetened oatmeal rolls with a golden crust and tender crumb—ideal with soups or butter.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 3 1/2 cups all-purpose flour, plus more for dusting
03 - 2 teaspoons kosher salt
04 - 2 1/4 teaspoons instant yeast
→ Wet Ingredients
05 - 1 1/2 cups warm milk (about 110°F)
06 - 1/3 cup unsulphured molasses
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg
→ Optional Topping
09 - 2 tablespoons rolled oats, for sprinkling
# How to Make It:
01 - In a large mixing bowl, add the oats, all-purpose flour, kosher salt, and instant yeast. Mix thoroughly to evenly distribute dry components.
02 - In a separate bowl, whisk together the warm milk, molasses, melted butter, and egg until the mixture is homogeneous.
03 - Pour the wet mixture into the dry ingredients. Mix until a sticky dough develops.
04 - Transfer the dough to a floured surface and knead by hand for 8 to 10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for 6 to 8 minutes.
05 - Place the dough in a lightly greased bowl. Cover with a kitchen towel and allow to rise in a warm environment for 1 hour, or until doubled in volume.
06 - Deflate the dough and divide it into 12 equal portions. Shape each piece into a round roll and arrange on a parchment-lined or greased baking sheet, leaving space between each roll.
07 - Cover the rolls and let rise until puffy, approximately 30 minutes. During this time, preheat the oven to 375°F.
08 - Optional: Lightly brush the tops of the rolls with milk or melted butter and sprinkle with rolled oats.
09 - Bake for 22 to 25 minutes, until the rolls are golden brown. Remove from the oven and place on a wire rack to cool slightly before serving.
# Expert Advice:
01 -
- The touch of molasses adds a delicate sweetness that's just for you and whoever you choose to share it with.
- Rolled oats give these rolls a texture and heartiness that makes every bite feel special.
02 -
- I once killed the yeast with milk that was too hot—always double-check with your finger, just warm not hot.
- Swapping in whole wheat flour for a bit of the white flour turned out chewier and even more satisfying than I expected.
03 -
- Letting the dough rise in a slightly warm (but turned off) oven speeds things up on chilly days.
- A touch of extra butter brushed over the rolls right out of the oven makes them shine and keeps their crust soft.