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Oatmeal Molasses Rolls
These soft and fluffy yeast rolls are enriched with old-fashioned oats and sweet molasses. A simple butter and molasses glaze brushed on right before the end of baking gives them a beautiful golden finish and a sticky crust. They make a wonderful addition to a holiday dinner table or a cozy weekend brunch. The combination of hearty oats and rich molasses creates a deep, comforting flavor with a tender crumb.
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
- 1Pour boiling water over one 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 rest for about 5 minutes until the surface turns foamy.
- 3Beat four tablespoons of butter in a large bowl on low speed until creamy. Add one cup of molasses and beat until fully incorporated.
- 4Mix the soaked oats, yeast mixture, and salt into the butter just until blended. Gradually mix in two cups of flour. Use a wooden spoon to stir in another two cups of flour.
- 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.
- 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.
- 7Cover the bowl loosely with plastic wrap and set it in a warm spot, around 80 to 85 degrees Fahrenheit, for about one hour until it doubles in size. Grease a 13 by 9 inch baking pan.
- 8Punch the dough down to release the air. 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.
- 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 develop a very light brown color.
- 11Melt the remaining one tablespoon of butter in a small dish. Stir in the remaining two teaspoons of molasses.
- 12Remove 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 two tablespoons of oats over them.
- 13Return the pan to the oven and bake for about 15 more minutes until the rolls turn a deep golden brown.