Rustic Oatmeal Molasses Dinner Rolls (Printable Version)
Hearty oat and molasses dinner rolls with a tender crumb and subtle sweetness, 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 additional 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 bowl, mix together the rolled oats, all-purpose flour, kosher salt, and instant yeast until thoroughly combined.
02 - In a separate bowl, whisk together the warm milk, molasses, melted butter, and egg until fully blended.
03 - Pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
04 - On a floured surface, knead the dough by hand for 8 to 10 minutes until smooth and elastic, or use a stand mixer 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 environment for 1 hour or until doubled in size.
06 - Punch down the risen dough and divide it into 12 equal pieces. Shape each portion into a round roll and place them on a parchment-lined or greased baking sheet, spacing slightly apart.
07 - Cover the rolls and allow them to rise until puffy, approximately 30 minutes. Meanwhile, preheat the oven to 375°F.
08 - For enhanced texture, brush the tops with milk or melted butter and sprinkle with oats if desired. Bake for 22 to 25 minutes until golden brown.
09 - Remove from the oven and transfer to a wire rack to cool slightly before serving.
# Expert Hints:
01 -
- They taste like something you'd splurge on at a fancy bakery, but they're easy enough for a lazy weekend afternoon.
- The subtle sweetness and nutty oats make every bite feel nourishing, not just filling.
02 -
- Once, I used hot milk straight from the pot and my poor yeast barely did its job—let the milk cool so you don’t end up with dense rolls.
- Kneading by hand feels like a mini workout, but it makes the texture exactly right—stand mixer is fine, but I love doing it old school.
03 -
- Add a splash of extra milk if your dough is too dry; oats soak up more than you expect.
- For a truly artisanal finish, bake with a tray of water in the oven for extra-crusty tops.