Oatmeal Molasses Dinner Rolls

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. In the bowl of a stand mixer, whisk the warm water, warm milk, yeast and 1 tablespoon of the brown sugar. Cover and let sit 5–10 minutes until foamy.
2. Add the remaining 2 tablespoons brown sugar, the molasses, butter, oats, salt and 1 cup of bread flour. Mix on low for 1 minute, scrape the bowl, then add the remaining 2½ cups flour and beat on medium for about 2 minutes until the dough pulls away from the sides. If it is too wet to knead, add flour 1 tablespoon at a time.
3. Knead for 5–8 minutes, either in the mixer or by hand on a lightly floured surface. Add flour 1 teaspoon at a time only if the dough is too sticky. The dough should still be soft: when you poke it, it should spring back slowly.
4. Grease a large bowl, add the dough and turn it to coat. Cover and let rise in a warm spot for 1.5–2 hours, until doubled.
5. Grease a 9×13-inch pan (or two 9-inch round or square pans), or line it with parchment.
6. Punch the dough down and divide into 15 pieces of about 68–70 g each. Shape each into a smooth ball by stretching the top and pinching the bottom closed. Arrange in the pan.
7. Cover and let the rolls rise until puffy, about 30–60 minutes.
8. Preheat the oven to 350°F (177°C) with the rack in the lower position.
9. Brush the risen rolls with egg wash and sprinkle with oats. Bake 26–27 minutes until golden on top, turning the pan halfway. If the tops brown too fast, cover loosely with foil. They are done when an instant-read thermometer reads 190°F (88°C) inside.
10. Let the rolls cool a few minutes before serving. Store covered at room temperature for 2–3 days, or refrigerate up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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