Description

These Oatmeal Molasses Dinner Rolls are soft, slightly sweet, and packed with wholesome oats and rich molasses flavor. Perfect for a comforting dinner side or a hearty sandwich base, these rolls boast a tender crumb and a golden-brown crust topped with a sprinkle of oats. Made with simple ingredients and an easy yeast dough, they offer a delicious twist on classic dinner rolls with a mild molasses sweetness and satisfying texture.

Ingredients

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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

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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. If you don’t have 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 down the sides, then add the remaining 2 and 1/2 cups flour. Beat on medium speed until dough forms and pulls from the sides of the bowl, about 2 minutes. Add flour by tablespoon if the dough is too wet.
Knead the Dough: Knead the dough in the mixer for 5–8 minutes or knead by hand on a lightly floured surface for the same amount of time, adding small amounts of flour if sticky. The dough should be soft, slightly tacky, but manageable. Test readiness by poking the dough; it should slowly bounce back.
First Rise: Lightly grease a large bowl with oil or spray. Place the 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 the Baking Pan: Grease a 9×13-inch pan or two 9-inch pans, or line with parchment paper. Alternatively, a cast-iron skillet or baking sheet lined with parchment can be used.
Shape the Rolls: Punch down the risen dough and divide it into 15 equal pieces (about 68–70g each). Shape each piece into a smooth ball by stretching the top surface and pinching the bottom closed. Arrange the rolls in the prepared pan.
Second Rise: Cover the shaped rolls with plastic wrap or a clean towel. Let them rise until puffy, about 30–60 minutes.
Preheat Oven: Adjust the oven rack to a lower position to prevent the tops from burning. Preheat your oven to 350°F (177°C).
Bake the Rolls: Brush the rolls with the egg wash and lightly sprinkle additional oats on top. Bake for 26–27 minutes until golden brown, rotating the pan halfway through baking. If the tops brown too quickly, cover them loosely with foil. The rolls are done when an instant-read thermometer inserted into the center reads 190°F (88°C).
Cool and Store: Let the rolls cool for a few minutes before serving. Store any leftovers tightly covered at room temperature for 2–3 days or refrigerate for up to 1 week.

Notes

Use molasses other than blackstrap for a milder, sweeter flavor—Grandma’s brand is preferred.
If dough feels too sticky during kneading, add flour a tablespoon at a time until manageable.
Allow the dough enough time to rise fully to ensure soft, fluffy rolls.
Adjust oven rack lower than center to prevent the tops from burning before the rolls fully bake.
Use an instant-read thermometer to confirm doneness for perfect texture.
Egg wash helps achieve a beautiful glossy golden crust.