Go Back
+ servings
Rolls in a pie dish.
Print Recipe
5 from 1 vote

Oatmeal Molasses Rolls

Servings: 9 -12 rolls

Ingredients

  • 20 grams fresh cake yeast
  • ¼ cup lukewarm water
  • 1 stick butter cut into cubes
  • ¾ cup milk
  • 1 tablespoon dark brown sugar
  • 60 grams rolled oats
  • 2 tablespoons molasses
  • 2 tsp. salt
  • 1 egg
  • 275 grams flour
  • 2-3 tablespoons of melted butter for brushing tops of rolls

Instructions

  • In a small bowl, dissolve the yeast in ¼ cup lukewarm water with a pinch of sugar. Let stand until bubbly.
  • Place the butter in the bowl of a stand mixer. In a small saucepan, scald milk then pour it over the butter. When the butter has melted, add brown sugar, oats, molasses and salt. Blend thoroughly and cool to lukewarm. Add the egg and mix well.
  • Pour the dissolved yeast into the oat mixture and blend on low speed. Then mix in the flour. Start slow and then increase the speed to 6 and mix for 8 minutes. The dough will be sticky. Let it rest for 10 minutes. Then, cover the bowl with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well.
  • Turn the chilled dough out onto a floured work surface. Cut the dough into 9-12 balls, depending on the size you prefer. Shape the balls into rolls. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with 1-2 tablespoons of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.
  • Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. Brush generously with more melted butter.