Oatmeal Molasses Rolls

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the warm water, warm milk, yeast and 1 tablespoon of the brown sugar in a large bowl. Cover and let stand 5–10 minutes, until foamy on top.
2. Add the remaining 2 tablespoons brown sugar, the molasses, butter, oats, salt and 1 cup of the bread flour. Mix on low for 1 minute, scrape down the sides, then add the remaining 2 1/2 cups flour and mix on medium for about 2 minutes, until the dough pulls away from the bowl. If it is too wet to knead, add flour 1 tablespoon at a time until workable.
3. Knead for 5–8 minutes, by machine or by hand on a lightly floured surface. Add flour only 1 teaspoon at a time if it gets too sticky. The dough should be soft and a little tacky; when you poke it, it should bounce back slowly.
4. Oil a large bowl, add the dough and turn 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. Punch down the dough and divide into 15 equal pieces of about 68–70 g each. Shape each into a smooth ball, sealing the bottom, and arrange in the pan.
6. Cover and let the rolls rise until puffy, 30–60 minutes.
7. Set the oven rack to a lower position and preheat to 350°F (177°C).
8. Brush the risen rolls with egg wash and sprinkle with oats. Bake 26–27 minutes, turning the pan halfway, until golden on top. Cover loosely with foil if the tops brown too fast. They are done when the internal temperature reads 190°F (88°C).
9. Let the rolls cool a few minutes before serving.

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

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