Description

These soft, hearty oatmeal molasses dinner rolls are a comforting and wholesome addition to any meal. Slightly sweetened with molasses and brown sugar, enriched with milk and butter, and textured with old-fashioned rolled oats, these rolls are fluffy with a tender crumb and a lightly sweet flavor. Perfect for dinner or as a snack, they are made with easy-to-follow steps including kneading, rising, and baking instructions, plus tips on freezing and make-ahead preparation.

Ingredients

Liquid 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)
3 Tablespoons (64g) molasses

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 the rolls
3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed
1 teaspoon salt

Fats and Others

4 Tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces

Egg Wash

1 egg white beaten with 1 teaspoon of water

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Instructions

Prepare the dough: Whisk together warm water, milk, yeast, and 1 tablespoon of brown sugar in a stand mixer bowl. Cover and let rest for 5-10 minutes until foamy. Alternatively, mix in a large bowl by hand.
Add remaining ingredients: Add 2 tablespoons brown sugar, molasses, softened butter, oats, salt, and 1 cup of bread flour. Mix on low speed for 1 minute, scrape sides, then add remaining 2 1/2 cups flour. Beat on medium until dough forms and pulls away from bowl sides, adding flour 1 tablespoon at a time if too wet.
Knead the dough: Knead with mixer for 5-8 minutes or by hand on a lightly floured surface for 5-8 minutes until soft and slightly sticky but manageable. Add small amounts of flour if dough is excessively sticky.
First rise: Lightly grease a large bowl with oil. Place dough inside, turning to coat. Cover and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
Prepare baking pan: Grease a 9x13-inch pan, two 9-inch pans, or line with parchment. Alternatively, use a cast-iron skillet or lined baking sheet.
Shape rolls: Punch down dough to release air. Divide into 15 equal pieces of about 68–70g each. Shape each into a smooth ball by stretching the top and pinching the bottom sealed. Arrange in pan smooth side up.
Second rise: Cover rolls with plastic wrap or towel. Let rise for 30-60 minutes until puffy.
Preheat oven: Place oven rack in lower position and preheat oven to 350°F (177°C).
Bake rolls: Brush tops with egg wash and sprinkle oats. Bake for 26-27 minutes until golden brown, rotating halfway. Cover with foil if browning too fast. Check internal temperature for 190°F (88°C) to confirm done.
Cool and store: Let rolls cool a few minutes before serving. Store leftovers tightly covered at room temperature for 2-3 days or refrigerated up to 1 week.

Notes

For best texture, do not add too much flour; dough should be soft and slightly sticky.
If you don't have a stand mixer, mixing and kneading by hand with a wooden spoon or silicone spatula works well.
Use a kitchen scale to divide dough evenly for uniform rolls.
You can freeze shaped rolls after the second rise by wrapping tightly, then thaw and bake as directed.
Rolls bake best towards the lower oven rack to avoid burnt tops.

Prep Time: 3 hours 25 minutes
Cook Time: 26 minutes
Category: Bread
Method: Baking
Cuisine: American