Ingredients
For the Dough
- 1 cup (90g) old-fashioned rolled oats
- 1 cup (240ml) boiling water
- 2¼ teaspoons (1 packet) active dry or instant yeast
- ¼ cup (60ml) warm water (105–110°F / 40–43°C)
- ⅓ cup (80ml) unsulphured molasses
- 3 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1½ teaspoons salt
- 3½ to 4 cups (440–500g) bread flour
For Brushing
- 2 tablespoons unsalted butter, melted
- Extra rolled oats for sprinkling (optional)
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- 9×13-inch baking pan
- Measuring cups and spoons
- Pastry brush
- Clean kitchen towel
- Cooling rack
Instructions
Step 1: Soften the Oats
Place the rolled oats in a large mixing bowl and pour the boiling water over them.
Stir and let the mixture cool until it is warm, not hot, about 15–20 minutes.
Step 2: Activate the Yeast
If using active dry yeast, combine the warm water and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
If using instant yeast, you can add it directly with the flour later.
Step 3: Make the Dough
To the cooled oat mixture, add the molasses, melted butter, egg, salt, and activated yeast (if using).
Gradually mix in the bread flour until a soft dough forms.
Turn the dough onto a lightly floured surface or knead with a stand mixer for 8–10 minutes, until smooth and elastic. The dough should be soft and only slightly tacky.
Step 4: First Rise
Place the dough in a lightly greased bowl, turning it once to coat.
Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Step 5: Shape the Rolls
Punch down the dough and divide it into 12 equal portions.
Shape each portion into a smooth ball and arrange them evenly in a greased 9×13-inch baking pan.
Cover and let the rolls rise for 30–45 minutes, or until puffy and nearly doubled.
Step 6: Bake
Preheat the oven to 375°F (190°C).
If desired, lightly brush the tops with water and sprinkle with rolled oats.
Bake for 20–25 minutes, or until the rolls are golden brown and reach an internal temperature of 190°F (88°C).
Step 7: Finish and Serve
Remove the rolls from the oven and immediately brush the tops with melted butter for a soft, glossy finish.
Let cool for 10 minutes before serving warm.
Tips for Success
- Allow the oat mixture to cool before adding the yeast to avoid damaging it.
- Bread flour creates a lighter, chewier texture, but all-purpose flour can also be used.
- Avoid adding too much flour; the dough should remain soft.
- For even-sized rolls, weigh each dough portion before shaping.
- Brush with butter while the rolls are still hot for maximum softness and flavor.
Serving Suggestions
These Oatmeal Molasses Dinner Rolls are delicious with:
- Whipped butter
- Honey butter
- Apple butter
- Homemade jam
- Beef stew
- Chicken soup
- Roasted turkey
- Holiday ham
Storage
Store cooled rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat in a 325°F (165°C) oven for 5–7 minutes or microwave for 10–15 seconds. Freeze baked rolls for up to 3 months, then thaw and warm before serving.
Nutrition (Per Roll, Approximate)
- Calories: 205
- Carbohydrates: 35g
- Protein: 6g
- Fat: 5g
- Saturated Fat: 2g
- Fiber: 2g
- Sugar: 6g
- Sodium: 260mg
