If you are craving warm, comforting bread that brings a perfect blend of hearty oats and sweet molasses to your table, look no further than this Oatmeal Molasses Dinner Rolls Recipe. These rolls are tender, slightly sweet, and boast a beautiful golden crust with a delightful chew from the oats. Their richness and wholesome flavor make them an irresistible companion for any meal, from holiday feasts to cozy weekday dinners. Once you try this recipe, these rolls are guaranteed to become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients, each thoughtfully selected to bring out the best in texture, flavor, and appearance. From the warmth of the molasses to the wholesome bite of old-fashioned oats, every component plays a key role in creating these irresistible rolls.
- Water (1 cup, warmed to 110°F): Activates the yeast perfectly for a light, airy dough.
- Whole milk (1/3 cup, warmed to 110°F): Adds richness and tender moisture to the rolls.
- Unsalted butter (4 tablespoons, softened): Provides a luscious, creamy texture and enhances flavor.
- Molasses (3 tablespoons): The secret star that gives these rolls their deep, robust sweetness and beautiful color.
- Egg white beaten with water (for egg wash): Ensures a shiny, golden crust topped with oats.
- Platinum Yeast from Red Star instant yeast (1 tablespoon): Guarantees reliable and consistent rise.
- Light or dark brown sugar (3 tablespoons, divided): Adds subtle sweetness and helps with browning.
- Old-fashioned whole rolled oats (1 cup, plus extra for topping): Adds wholesome chew and rustic charm.
- Bread flour (3 1/2 cups, plus more as needed): Gives the rolls their satisfying structure and chewiness.
- Salt (1 teaspoon): Balances flavors and enhances the overall taste.
How to Make Oatmeal Molasses Dinner Rolls Recipe
Step 1: Prepare the Dough
Start by whisking together the warm water, warm milk, instant yeast, and 1 tablespoon of brown sugar in the bowl of your stand mixer. Cover it and let it rest for 5 to 10 minutes until the mixture is foamy on top. If you don’t have a stand mixer, mixing in a large bowl with a wooden spoon works perfectly fine too. This step wakes up the yeast and gets it ready to make your rolls fluffy and light.
Step 2: Mix Ingredients
Next, add the remaining 2 tablespoons of brown sugar, molasses, softened butter, oats, salt, and 1 cup of the bread flour into the yeast mixture. Mix everything on low speed for about a minute, then scrape down the sides of your bowl. Add the remaining 2 and 1/2 cups of flour and beat on medium speed until the dough starts to come together and pulls away from the bowl. If the dough feels too sticky, sprinkle in a little more flour, a tablespoon at a time.
Step 3: Knead the Dough
Kneading is the magic that develops gluten for a soft yet chewy roll. Knead the dough using the mixer’s dough hook for 5 to 8 minutes or do it by hand on a lightly floured surface for the same amount of time. The dough should feel soft and slightly tacky but manageable. A good test is to poke the dough; it should bounce back slowly, showing it’s ready for the rise.
Step 4: First Rise
Lightly grease a large bowl with oil or nonstick spray and place your dough inside, turning it so every side gets coated to prevent drying out. Cover with plastic wrap or a towel and let it rest in a warm spot for about 1 and a half to 2 hours, until it doubles in size. This slow rise develops flavor and helps create the perfect airy texture.
Step 5: Prepare Baking Pan
While the dough is rising, get your baking vessels ready. Grease a 9×13-inch pan or two 9-inch pans well, or line with parchment paper to prevent sticking. A cast-iron skillet or a baking sheet lined with parchment paper also works just fine if you prefer a different shape.
Step 6: Shape the Rolls
After the dough has doubled, gently punch it down to release the air. Divide it into 15 equal portions, roughly 68 to 70 grams each, for uniform rolls. Shape each piece into a smooth ball by pulling the top tight and pinching the bottom to seal the dough. Place the rolls in your prepared pan, arranging them evenly with a little space to rise.
Step 7: Second Rise
Cover the shaped rolls with plastic wrap or a clean kitchen towel and let them rise again until puffy, about 30 to 60 minutes. This second rise ensures your rolls will be fluffy and tender after baking.
Step 8: Bake the Rolls
Preheat your oven to 350°F (177°C) with the rack positioned lower to avoid burning the tops. Before baking, brush the rolls gently with the egg white wash and sprinkle some extra oats on top for a rustic finish. Bake for 26 to 27 minutes, turning the pans halfway through to promote even browning. If the rolls begin to brown too quickly, tent them loosely with foil. For doneness, use an instant-read thermometer—internal temperature should be 190°F (88°C).
Step 9: Cool and Store
Once baked, allow the rolls to cool for a few minutes; this perfect pause lets the crumb set slightly and makes handling easier. Store any leftovers tightly covered at room temperature for up to 2 or 3 days, or refrigerate for up to a week to keep them fresh.
How to Serve Oatmeal Molasses Dinner Rolls Recipe
Garnishes
These rolls are beautiful on their own, but a light brush of melted butter right out of the oven will elevate their flavor and add a lovely sheen. You can also sprinkle just a pinch of flaky sea salt on top to give a delightful contrast to the molasses sweetness.
Side Dishes
Oatmeal Molasses Dinner Rolls Recipe pairs wonderfully with hearty soups, stews, and roasted dishes. Think creamy butternut squash soup, tangy pulled pork, or a rich pot roast. Their slightly sweet flavor and soft crumb make them ideal for soaking up sauces and gravies.
Creative Ways to Present
For a crowd-pleaser, serve these rolls warm in a bread basket lined with a cozy kitchen towel. You can also slice them horizontally for sliders or use them as sandwich buns filled with your favorite deli meats and cheeses. And if you want to impress, serve them alongside a homemade cinnamon honey butter for a sweet and savory treat.
Make Ahead and Storage
Storing Leftovers
To keep your rolls fresh, store them in an airtight container or tightly wrapped in plastic wrap at room temperature. They stay soft and delicious for 2 to 3 days, perfect for quick snacks or meal accompaniments.
Freezing
If you want to prepare ahead, these rolls freeze beautifully. After baking and cooling completely, freeze them in a zip-top bag or airtight container. When frozen, they keep well for up to 3 months without losing texture or flavor.
Reheating
Reheat your leftovers by wrapping the rolls in foil and warming them in a 350°F (177°C) oven for 10 to 15 minutes. For a quicker method, microwave rolls wrapped in a damp paper towel for 15 to 20 seconds to restore softness and warmth.
FAQs
Can I use blackstrap molasses in this recipe?
Blackstrap molasses has a much stronger, more bitter flavor, which can overpower the delicate sweetness in these rolls. It’s best to stick with lighter molasses, such as Grandma’s brand, for the best taste and color.
Why is my dough sticky after kneading?
A slightly tacky dough is perfectly normal and actually desirable for soft rolls. If the dough is extremely sticky and hard to handle, sprinkle in a little more flour, but be careful not to add too much or the rolls may become dense.
Can I make this recipe without a stand mixer?
Absolutely! You can mix and knead the dough entirely by hand using a sturdy wooden spoon or your hands on a floured surface. It just takes a bit more elbow grease but yields the same delicious results.
What’s the reason for the two rises?
The first rise allows the yeast to develop flavor and the dough to expand, creating a light texture. The second rise after shaping helps the rolls puff up and maintain their soft, pillowy shape during baking.
How do I know when the rolls are fully baked?
The best way is to check the internal temperature with an instant-read thermometer, aiming for 190°F (88°C). They should also be golden brown and sound hollow when tapped on the bottom.
Final Thoughts
There is something truly special about pulling warm, fluffy rolls fresh from the oven, especially when they carry the wholesome charm of oats and the deep sweetness of molasses. This Oatmeal Molasses Dinner Rolls Recipe is not just bread; it’s a cozy hug on a plate that will brighten any meal. I hope you enjoy baking and sharing this recipe as much as I do—once you try it, it’s bound to become a go-to favorite in your home!
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Oatmeal Molasses Dinner Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 3 hours 50 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with wholesome oats and rich molasses flavor. Perfect as a comforting side for any meal, these rolls combine the hearty texture of oats with the warm, caramel notes of molasses, resulting in deliciously tender bread that stays fresh for days. Made with simple ingredients and an easy two-rise process, they are ideal for home bakers looking to add a rustic, flavorful touch to their dinner table.
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)
- 4 tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 3 tablespoons (64g) molasses (do not use blackstrap; preferred Grandma’s brand)
- 1 egg white beaten with 1 teaspoon of water (for egg wash)
Dry Ingredients
- 1 tablespoon (9g) Platinum Yeast from Red Star instant yeast
- 3 tablespoons light or dark brown sugar, divided
- 1 cup (85g) old-fashioned whole rolled oats, plus more for topping
- 3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
Instructions
- Prepare the dough: Whisk the warm water, milk, yeast, and 1 tablespoon of brown sugar together in the bowl of your stand mixer. Cover and let sit for 5–10 minutes until foamy. For those without a stand mixer, mix in a large bowl using a wooden spoon or spatula.
- Mix ingredients: Add the remaining 2 tablespoons brown sugar, molasses, butter, oats, salt, and 1 cup flour to the yeast mixture. Mix on low speed for 1 minute, scrape sides, then add remaining 2 and 1/2 cups flour. Beat on medium speed until dough forms and pulls from bowl sides, about 2 minutes. Add flour by tablespoon if dough is too wet.
- Knead the dough: Knead in the mixer for 5–8 minutes or by hand on a lightly floured surface for the same time, adding small amounts of flour if sticky. The dough should be soft and slightly tacky but manageable. Poke to check if it slowly bounces back indicating readiness.
- First rise: Lightly grease a large bowl with oil or spray. Place dough inside, turning to coat all sides. Cover with plastic wrap or a towel and let rise in a warm place for 1.5–2 hours until doubled in size.
- Prepare baking pan: Grease a 9×13-inch pan or two 9-inch pans, or line with parchment. Cast-iron skillet or baking sheet lined with parchment can also be used.
- Shape the rolls: Punch down the risen dough and divide into 15 equal pieces (about 68–70g each). Shape each into a smooth ball by stretching the top and pinching the bottom closed. Arrange rolls in the prepared pan.
- Second rise: Cover shaped rolls with plastic wrap or a clean towel. Let rise until puffy, about 30–60 minutes.
- Preheat oven: Adjust oven rack to a lower position and preheat oven to 350°F (177°C) to prevent burning the tops.
- Bake the rolls: Brush rolls with egg wash and lightly sprinkle oats on top. Bake for 26–27 minutes until golden brown, rotating halfway through. Cover with foil if browning too fast. Check for doneness with an instant-read thermometer; internal temp should read 190°F (88°C).
- Cool and store: Let rolls cool for a few minutes before serving. Store leftovers tightly covered at room temperature for 2–3 days or refrigerate for up to 1 week.
Notes
- Use warm water and milk to activate the yeast properly without killing it.
- Do not substitute blackstrap molasses as it is too strong and bitter; Grandma’s brand or similar mild molasses is preferred.
- Make sure not to add too much flour; the dough should be soft and slightly tacky.
- Check dough elasticity by poking it; it should bounce back slowly indicating it is ready.
- Cover dough during rises to prevent drying out.
- Cover rolls with foil mid-bake if they brown too quickly to avoid burning.
- Use an instant-read thermometer to ensure perfect doneness at 190°F (88°C).
- Store rolls in an airtight container to maintain softness.
- Reheat leftovers gently to restore freshness.
