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Oatmeal Molasses Rolls
Old-fashioned oats steep in boiling water first to soften before joining the dough — that step is what gives these rolls their tender, slightly chewy interior rather than a gummy one. Light molasses goes in with 5 tablespoons of softened butter, lending a quiet sweetness and a deeper color to the finished crumb. The dough rises twice over about 3½ hours total and bakes into 18 pull-apart rolls. A butter glaze brushed on just before the oven turn gives the tops a golden sheen.
Equipment
- Oven
- Cake Pan
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 the boiling water over 1 cup of the 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°F to 115°F.
- 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. This proves the yeast is active and ready to lift your dough.
- 3Beat 4 tablespoons of the softened butter in a large bowl on low speed until creamy. Add 1/3 cup of the 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 the 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.
- 8Grease a 13 by 9-inch baking pan. Gently 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 1 hour until doubled in size.
- 10Preheat your oven to 350°F. Bake the rolls for about 30 minutes until they turn a very light brown.
- 11While the rolls bake, melt 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 mixture, then sprinkle the remaining 2 tablespoons of oats over them. The glaze helps the oats stick and creates a beautiful glossy finish.
- 13Return the pan to the oven and bake for about 15 more minutes until the rolls are a deep golden brown.
Notes
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days.
- Reheat: Warm gently in a 300°F oven for 5-10 minutes, or microwave individual rolls for 10-15 seconds.
- Make ahead: You can prepare the dough through the first rise, punch it down, and store it in the fridge overnight. Let it come to room temperature before shaping the rolls.
Recipe Details
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