This Oatmeal Molasses Roll recipe is a delightful fusion of soft, buttery goodness with just the right touch of sweetness. It takes about 3 hours in total (including rising time) and serves 9 to 12, depending on how generous you feel! You may also find 1 Hour Soft And Buttery Dinner Rolls useful.
The Story Behind
Have you ever had a moment where you tasted a roll and thought, “I could eat these every day”? Yeah, me too. Enter oatmeal molasses rolls—these beauties are not just any rolls; they’re a warm hug on a plate! Featuring the star ingredient, molasses, these rolls bring a unique depth of flavor that you won’t forget anytime soon. With each bite, you’re treated to a perfect blend of sweetness, richness, and a little nutty flavor from the oats. What’s not to love, right?
5 Reasons You’ll Love This Recipe
- Nutritious base: Oatmeal adds fiber and nutrients while keeping the rolls moist.
- Sweetness from molasses: It’s not just sugar; molasses gives a rich, deep flavor that is simply irresistible.
- Perfect for any meal: Whether it’s breakfast or dinner, these rolls fit right in.
- Easier than you think: You don’t need to be a baking pro to nail this recipe.
- Delicious leftovers: These rolls taste great days later and can be revamped into other meals.
Ingredients You’ll Need
Here’s a handy list of all the ingredients needed for your wonderful oatmeal molasses rolls:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh cake yeast | 20 grams | |
| Lukewarm water | ¼ cup | |
| Butter, cut into cubes | 1 stick | |
| Milk | ¾ cup | Scalded |
| Dark brown sugar | 1 tablespoon | |
| Rolled oats | 60 grams | |
| Molasses | 2 tablespoons | |
| Salt | 2 teaspoons | |
| Egg | 1 | |
| Flour | 275 grams | |
| Melted butter for brushing | 2-3 tablespoons |
How to Make Oatmeal Molasses Rolls
STEP 1: Prepare the Yeast
In a small bowl, dissolve the yeast in ¼ cup lukewarm water with a pinch of sugar. Let it stand until it gets all bubbly—this means your yeast is alive and ready to rock.
STEP 2: Mix the Wet Ingredients
Now, let’s get that butter melting! Place the butter in the bowl of a stand mixer. In a small saucepan, scald the milk, then pour it over the butter. When the butter has melted, add in the brown sugar, oats, molasses, and salt—blend it all together until smooth, then let it cool to lukewarm.
STEP 3: Combine and Knead
Next, add that bubbly yeast mixture into your oat mixture and blend on low speed. Gradually mix in the flour, starting slow and then turning it up to medium speed for about 8 minutes. Don’t worry if the dough feels sticky—that’s perfectly fine. Let it rest for 10 minutes, then cover it with plastic wrap and pop it in the fridge for at least two hours or overnight if you’re feeling fancy.
STEP 4: Shape the Rolls
When you’re ready to bake, take that chilled dough and turn it out onto a floured work surface. Cut the dough into 9 to 12 balls, depending on how hefty you want your rolls. Shape them into beautiful little balls and place them seam-side down in a well-buttered 9-inch round pan. Brush the tops with melted butter and sprinkle on some of those rolled oats for good measure. Let them rise until they double in size—about two hours in a warm spot.
STEP 5: Bake
Preheat your oven to 350°F. Once preheated, bake those rolls for 35-40 minutes or until they turn a gorgeous golden brown and sound hollow when you tap the tops. Brush them one last time with melted butter—trust me, it’s worth it.
Pro Tips for the Best Results
- Warm Environment: Yeast loves warmth, so choose a cozy spot for rising, like your kitchen counter.
- Don’t Rush the Cooling: Letting the mixture cool to lukewarm ensures the yeast doesn’t die off from the heat.
- Add More Oats: If you want an extra nutty texture, feel free to sprinkle additional oats into the dough.
- Experiment with Flour: Mixing whole wheat flour can add an earthy flavor to your rolls.
- Keep an Eye on the Oven: Ovens can be sneaky! Keep an eye on your rolls to prevent over-baking.
Fun Variations & Topping Ideas
Variations:
- Add nuts: Chopped walnuts or pecans can add a nice crunch.
- Herbs: Try adding fresh herbs for a savory twist—rosemary and thyme work wonders.
Toppings:
- Honey Butter: Mix honey and softened butter for a sweet spread.
- Jam: Pair these with your favorite jams or preserves for breakfast.
Storing and Reheating
Storing:
Store these gorgeous rolls in an airtight container at room temperature for up to three days. They can also be frozen for longer storage—just wrap them tightly in plastic!
Reheating:
To enjoy that fresh-baked warmth again, pop them in a preheated oven at 350°F for about 10 minutes. They’ll taste just as delicious as the day you made them!
Leftover Ideas
So you’ve got some leftovers (if you’re lucky)? These rolls make fantastic sandwiches! Just slice one in half, fill it with your favorite deli meats, or make a sweet breakfast sandwich with cream cheese and jam.
Frequently Asked Questions (FAQ)
What can I substitute for molasses?
If you don’t have molasses, light brown sugar or honey can be used, but it will change the flavor profile slightly.
Can I use instant yeast instead of fresh yeast?
Absolutely! Use about 7 grams of instant yeast in place of 20 grams of fresh yeast.
What can I do if my dough doesn’t rise?
If your dough fails to rise, make sure your yeast is not expired and that you’re giving it enough warmth. Sometimes a little patience goes a long way!
Conclusion
These oatmeal molasses rolls are the perfect quick fix for a comforting meal that’ll leave your friends and family begging for more! I encourage you to give them a try and let me know how they turn out. Feel free to add a comment or throw a rating my way. For even more delicious ideas, check out this fantastic recipe for Oatmeal Molasses Dinner Rolls. Happy baking!
Oatmeal Molasses Rolls
Ingredients
Method
- In a small bowl, dissolve the yeast in 1/4 cup lukewarm water with a pinch of sugar. Let it stand until it gets bubbly.
- In a small saucepan, scald the milk and pour it over the butter in a stand mixer bowl. When the butter has melted, add brown sugar, oats, molasses, and salt; blend until smooth and cool to lukewarm.
- Add the yeast mixture to the oat mixture and blend on low speed. Gradually mix in the flour, increasing speed to medium for about 8 minutes. Let it rest for 10 minutes, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Turn the chilled dough onto a floured surface, cut into 9 to 12 balls, and shape them. Place seam-side down in a buttered 9-inch round pan, brush tops with melted butter and sprinkle with oats.
- Let them rise until doubled in size, about 2 hours in a warm spot.
- Preheat the oven to 350°F. Bake for 35-40 minutes until golden brown and sound hollow when tapped. Brush with melted butter after baking.
