Rustic Oatmeal Molasses Dinner Rolls (Printable)
Hearty molasses-sweetened rolls with oats; golden crust and tender crumb, ideal for soups, stews, or buttered warm.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 3 1/2 cups all-purpose flour, plus extra for dusting
03 - 2 teaspoons kosher salt
04 - 2 1/4 teaspoons instant yeast
→ Wet Ingredients
05 - 1 1/2 cups warm milk (approximately 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
# Directions:
01 - Combine oats, all-purpose flour, kosher salt, and instant yeast in a large mixing bowl. Stir thoroughly to blend.
02 - In a separate bowl, whisk together warm milk, molasses, melted butter, and egg until smooth.
03 - Pour the wet mixture into the dry ingredients. Mix with a wooden spoon or spatula until a sticky dough forms.
04 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Optionally, use a stand mixer fitted with a dough hook for 6 to 8 minutes.
05 - Transfer the dough to a lightly greased bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
06 - Punch down the dough and divide evenly into 12 portions. Shape each portion into a round roll. Place rolls on a parchment-lined or greased baking sheet, spaced slightly apart.
07 - Cover the rolls loosely and let rise until puffy, approximately 30 minutes. Preheat oven to 375°F.
08 - Brush the roll tops with milk or melted butter as desired and sprinkle with additional oats.
09 - Bake for 22 to 25 minutes until golden brown. Transfer rolls to a wire rack to cool slightly before serving.
# Expert Tips:
01 -
- These rolls somehow taste like comfort and celebration at once, and their barely sweet crust makes even store-bought butter feel special.
- I love that the hearty oats and rich molasses keep everyone coming back for just one more piece.
02 -
- If you rush the first rise, the rolls end up dense instead of fluffy—trust me, it&aposs not worth saving ten minutes.
- Switching molasses types once gave the rolls a bitter edge, so always double-check your jar before pouring.
03 -
- Let the dough rise somewhere draft-free; a closed oven with the light on is my go-to trick.
- Weighing your flour and oats makes all the difference for perfect texture every time.