Rustic Oatmeal Molasses Rolls (Printable)
Hearty molasses-oat dinner rolls with golden crust and soft interior, perfect with butter or alongside soups.
# 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 (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
# Directions:
01 - In a large mixing bowl, stir together the oats, all-purpose flour, kosher salt, and instant yeast until evenly distributed.
02 - In a separate bowl, whisk the warm milk, molasses, melted butter, and egg until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
04 - Turn the dough onto a floured surface and knead by hand for 8 to 10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer fitted with the dough hook for 6 to 8 minutes.
05 - Transfer the dough to a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm area for 1 hour, or until doubled in volume.
06 - Deflate the dough, divide into 12 portions, and shape each into a round ball. Arrange on a parchment-lined or greased baking sheet, spacing slightly apart.
07 - Cover the rolls and let them rise again for about 30 minutes, or until puffy. Meanwhile, preheat the oven to 375°F.
08 - Brush the tops of the rolls with a little milk or melted butter, then sprinkle with rolled oats as desired.
09 - Bake for 22 to 25 minutes, until the rolls are a deep golden brown. Transfer to a wire rack to cool slightly before serving.
# Expert Tips:
01 -
- This isn’t your standard dinner roll—the oats and molasses give it a depth you won’t forget after one bite.
- I keep making this because it’s as comforting split warm and slathered with butter as it is dipped into a pot of soup.
02 -
- Once, I rushed the rising time and ended up with dense, sad rolls—don’t make my mistake, patience is the silent ingredient.
- Switching half the flour to whole wheat gives an earthier bite and makes the rolls taste especially good with soups.
03 -
- When doubling the recipe, keep in mind that rising may take longer in a cooler kitchen.
- For an extra-glossy finish, brush with an egg wash before baking instead of milk.