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Oatmeal Molasses Rolls
Soft, freshly baked yeast rolls get a hearty upgrade with rolled oats and sweet molasses. A glossy butter and molasses glaze brushed on right before the final bake gives them a beautiful golden finish and a touch of sticky sweetness. These rolls are a fantastic addition to a holiday dinner spread or a cozy weekend brunch. The oats provide a satisfying texture while keeping the crumb incredibly light and tender.
Ingredients
- 1 cup boiling water
- 1 cup plus 2 tablespoons old-fashioned oats, uncooked
- ¾ cup warm water (105° to 115°F)
- 1 package active dry yeast
- 1 teaspoon sugar
- 5 tablespoons butter or margarine, softened
- ⅓ cup plus 2 teaspoons light (mild) molasses
- 1½ teaspoons salt about 4 ¼ cups all-purpose flour
Instructions
- 1Pour boiling water over 1 cup of oats in a medium bowl and stir well. Let the mixture sit for about 10 minutes until the oats absorb the water and cool to a warm 105 to 115 degrees Fahrenheit.
- 2Mix the warm water, yeast, and sugar in a small bowl until dissolved. Let it sit for about 5 minutes until the surface turns foamy.
- 3Beat 4 tablespoons of softened butter in a large bowl on low speed until creamy. Add 1/3 cup of molasses and beat until fully incorporated.
- 4Mix the soaked oats, foamy yeast mixture, and salt into the butter just until combined. Gradually mix in 2 cups of flour, then use a wooden spoon to stir in another 2 cups of flour.
- 5Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Add just enough of the remaining 1/4 cup of flour to prevent the dough from sticking to your hands.
- 6Form the kneaded dough into a smooth ball. Place it in a large greased bowl and turn the dough over once so the top is lightly oiled.
- 7Cover the bowl loosely with plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it doubles in size. Grease a 13 by 9 inch baking pan.
- 8Gently punch down the risen dough and move it to a lightly floured surface. Divide the dough into 18 equal pieces, roll each into a tight ball, and arrange them in the prepared pan in three rows of six.
- 9Cover the baking pan loosely and let the rolls rise in a warm place for another hour until doubled in size.
- 10Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for about 30 minutes until they turn a very light brown.
- 11Melt the remaining 1 tablespoon of butter in a small bowl and stir in the remaining 2 teaspoons of molasses.
- 12Remove the pan from the oven after the initial 30 minutes of baking. Brush the tops of the rolls with the melted butter and molasses mixture, then sprinkle the remaining 2 tablespoons of oats over them.
- 13Return the pan to the oven and bake for about 15 more minutes until the rolls are a deep golden brown.