Homemade Oatmeal Molasses Rolls

Ingredients

• 1 cup boiling water
• 1 cup plus 2 tablespoons old-fashioned oats, uncooked
• cup warm water (105° to 115°F)
• 1 package active dry yeast
• 1 teaspoon sugar
• 5 tablespoons butter or margarine, softened
• cup plus 2 teaspoons light (mild) molasses
• 1½ teaspoons salt about 4 cups all-purpose flour

Instructions

1. 1Pour 1 cup of boiling water over 1 cup of oats in a medium bowl, stirring to combine. Let the mixture sit for about 10 minutes until the oats absorb the water and cool to a warm 105 to 115 degrees Fahrenheit.
2. 2Mix the warm water, yeast, and sugar in a small bowl until dissolved. Let it rest for about 5 minutes until the surface turns foamy. This proves the yeast is active and ready to lift your dough.
3. 3Beat 4 tablespoons of softened butter in a large bowl on low speed until creamy. Add the molasses and beat until fully incorporated. Mix in the soaked oats, yeast mixture, and salt just until blended.
4. 4Gradually mix in 2 cups of flour until blended. Use a wooden spoon to stir in another 2 cups of flour until a shaggy dough forms.
5. 5Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Work in just enough of the remaining flour to prevent the dough from sticking.
6. 6Form the dough into a ball and place it in a large greased bowl. Turn the dough over once so the top gets a light coating of grease, which prevents it from drying out. Cover loosely with plastic wrap and let it rise in a warm spot (80 to 85 degrees Fahrenheit) for about 1 hour until doubled in size.
7. 7Grease a 13 by 9-inch baking pan. Punch the dough down to release the air, then move it to a lightly floured surface and divide it into 18 equal pieces. Roll each piece into a tight ball and place them in the prepared pan in three rows of six.
8. 8Cover the baking pan loosely and let the rolls rise in a warm place for another 1 hour until doubled in size.
9. 9Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for about 30 minutes until they develop a very light brown color.
10. 10While the rolls bake, melt the remaining 1 tablespoon of butter in a small dish and stir in the remaining 2 teaspoons of molasses.
11. 11Remove the rolls from the oven after the initial 30-minute baking time. Brush the tops generously with the butter and molasses mixture, then sprinkle the remaining 2 tablespoons of oats over them.
12. 12Return the pan to the oven and bake for about 15 more minutes until the rolls turn a deep golden brown.

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