Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!
- 2 teaspoons active dry yeast
- ¼ cup lukewarm water (110℉.)
- 1 pinch dark brown sugar (for yeast)
- ¾ cup milk low fat or whole
- 8 Tablespoons butter (=1 stick) cut into cubes or thin slices
- ¾ cup old-fashioned rolled oats + more for sprinkling on rolls
- 2 Tablespoons molasses
- 1 Tablespoon dark brown sugar (for dough)
- 2 teaspoons salt
- 1 large egg
- 2½ cups all-purpose flour + add'l. ½ cup, if necessary
- 2 Tablespoons butter (melted) *Divided Use* for brushing on rolls
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Stir together yeast, lukewarm water (110°F.) and pinch of brown sugar in a small bowl. Set bowl aside until bubbles form on top (about 5 minutes). If no bubbles form, the yeast is too old. Discard/ try again with new yeast!
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Scald milk in small saucepan, heating until you see it begins to steam and is bubbling around edges. Don't let milk boil; remove it from heat once scalded. Pour milk into a large bowl; immediately add butter, stir until butter melts.
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Add remaining 1 Tbsp. brown sugar, oats, molasses and salt. Stir until combined; set bowl aside. Let mixture cool until it's lukewarm. Add egg; stir to combine. IMPORTANT: If you add egg while butter mixture is too hot, it can scramble the egg, so don't rush that step! Pour in yeast mixture; stir until combined.
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Stir in 2½ cups flour until combined with liquid mixture. Mix until dough loses its shine. If necessary, add up to ½ cup more flour, to reach this point. Let dough rest in bowl 10 minutes, then transfer dough into a large, greased or sprayed bowl (bottom and sides). Turn dough over so all sides are coated with grease. Cover bowl with plastic wrap; refrigerate at least 2 hours. NOTE: You can also refrigerate dough overnight, if needed.
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Grease or butter a 9" cake pan very well on bottom and sides; set aside. Turn chilled dough onto a well-floured surface and knead dough 4-5 times. Cut and divide dough into 12equal-sized pieces.
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Shape dough into balls by placing a piece on your palm and flattening the dough. Roll outer edges into the center, pinch edges together to seal. Put rolls SEAM SIDE DOWN in greased pan in single layer. Use a pastry brush to spread 1 Tbsp. melted butter over the rolls, then sprinkle lightly with oats. Cover pan; let rolls rise in warm place for 2 hours, OR until rolls are doubled in size.
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Bake in preheated 350℉. oven for 35-40 minutes, until well-browned on top and rolls have an internal temperature of 190°F. Remove rolls from oven; let them sit 1-2 minutes in the pan, then run a butter knife around edges of the pan. Lightly brush rolls with remaining 1 Tbsp. of melted butter.
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Carefully turn pan over so rolls release from the pan. Place them right side up on a wire rack. Rolls should come out of pan in a solid unit if pan was well-greased). Let rolls cool slightly on rack for 5 minutes before serving. Enjoy!