These Soft Molasses Oatmeal Dinner Rolls are delicious served with soup, made into sliders, or on the Thanksgiving dinner table.
Looking for a tasty side dish to bring to a holiday dinner? These oatmeal rolls are bound to be super popular. Or try my Cheddar Garlic Butter Biscuits if you are short on time!
This recipe was inspired by my late grandmother's recipe for the best rolls. I decided to make an oatmeal roll recipe that was just as irresistibly soft and comforting and loved by everyone as her recipe (which is a family secret). These rolls are all that! I also have a recipe for Oatmeal Bread that is equally delightful.
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⭐️ Why You Need to Make This Recipe
- Fluffy & Soft - These oatmeal molasses buns have an amazing texture that makes it hard to stop after having just one.
- Great Accompaniment - I love to serve these rolls with soup or stew and they are an exceptionally popular addition to Easter, Thanksgiving, or Christmas dinner.
- Flavourful - The oats, molasses, and butter add lots of flavour to these rolls.
🧈 Ingredients
These are the ingredients needed to make these oatmeal buns. I have listed a few possible substitutions later in the post.
- Rolled Oats & Quick Oats - A combination of large flake oats and quick-cooking oats are used for the best texture.
- Boiling Water - The oats are mixed into boiling water to soften.
- Molasses - Adds a deep flavour and moistness to these rolls.
- Brown Sugar - Adding a sweetener to dough recipes helps bring out the flavours.
- Salt - Salt is also so, so important in bringing out flavour in yeast dough recipes. Do not skip or cut back on the salt!
- Warm Water - Proof the yeast in warm water (no hotter than 110℉).
- White Sugar - Just ½ teaspoon of sugar is added to the warm water and yeast to help it proof.
- Active Dry Yeast - Also called traditional yeast.
- Salted Butter - Melted butter adds flavour to these rolls.
- Flour - All-purpose flour.
- Additional Melted Butter & Oats - Brush the rolls with butter and sprinkle with oats before baking.
See the recipe card for measurements.
📃 Instructions
Step 1: Mix together the oats, boiling water, molasses, brown sugar, and salt. Let cool to under 110℉ before combining with the yeast. (I recommend using a cooking thermometer to make sure it has cooled enough so that it won't kill the yeast.)
Step 2: Mix the warm water (110℉), white sugar, and yeast together. Let proof (or bloom) for 10 minutes or until frothy.
Step 3: Add the proofed yeast mixture and melted butter to the lukewarm oat mixture.
Step 4: Add flour gradually while mixing until a loose dough is formed.
Step 5: Turn the dough out onto a floured countertop.
Step 6: Knead, adding flour as needed, until a smooth, slightly sticky dough forms.
Step 7: Place the dough in a large greased bowl and coat on all sides with some oil. Cover and let rise in a warm place for 1 hour or until doubled in size.
Step 8: The dough should double in size during the rising time.
Step 9: Divide the dough into 24 equal pieces and shape into rolls.
Step 10: Place on a pan lined with parchment paper. Cover with plastic wrap and a towel and let rise in a warm place for another 30 minutes or until doubled in size.
Step 11: Brush the tops of the risen rolls with melted butter and sprinkle with oats. Bake for 20-25 minutes or until golden.
📝 Substitutions
Most of the ingredients cannot be substituted, but here are some possible swaps.
- Oats - In a pinch, you may use all rolled oats or all quick oats instead of both.
- Brown Sugar - White sugar can be used in place of brown sugar in the dough.
- Salted Butter - Add an additional ⅛ teaspoon of salt to the recipe if using unsalted butter.
❄️ Storage
Store completely cooled rolls in an airtight for up to 4 days at room temperature.
These rolls can also be frozen in freezer bags or an airtight container for up to 2 months. Warm in a 350℉ oven for 10-15 minutes or until warmed through.
💡 Top tip
Make sure you allow the dough to rise in a warm place. If you are cooking, pop the bowl near the stove. Or place it in the oven of the proofing setting. Just be careful not to place it anywhere too hot which will ruin the dough.
❓FAQ
These rolls are terrific served with soup (like this delicious lentil soup), stew, or with a turkey or ham dinner.
First, I agree! Dinner rolls typically have butter and sugar and sometimes molasses (like this recipe) or honey which all add richness and flavour.
🍞 More Recipes for Breads and Rolls
If you tried these Soft Molasses Oatmeal Dinner Rolls or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Soft Molasses Oatmeal Dinner Rolls
Equipment
- mixing bowls
- measuring cups & spoons
- whisk
- cooking thermometer
- baking sheet
- parchment paper
Ingredients
- ½ cup rolled oats (large flake oats)
- ½ cup quick-cooking oats
- 2 cups boiling water (212℉)
- 1 tablespoon molasses I use light molasses
- 2 tablespoons brown sugar packed*
- 1 ½ teaspoons salt
- ½ cup warm water (110℉)
- ½ teaspoon white sugar
- 2 teaspoons active dry yeast (traditional yeast)
- ¼ cup salted butter melted**
- 3 ½ - 4 cups all-purpose flour
- 2 tablespoons melted butter to brush on before baking
- 2 tablespoons rolled oats to sprinkle before baking
Instructions
- Place the two different kinds of oats in a medium-size bowl and pour the boiling water over top. Stir in the molasses, brown sugar, and salt and let the mixture sit to cool down until lukewarm (about 30 minutes).
- After the oatmeal mixture has been cooling for about 20 minutes, stir the sugar and yeast into the ½ cup of warm water and let sit for 10 minutes until the mixture is frothy and bubbly.
- When the oatmeal mixture is cooled to about 110℉ and the yeast mixture is frothy and ready, add both to a large mixing bowl and stir in the melted butter. Gradually add 3 cups of the flour one cup at a time (stirring between each addition) until it forms a loose dough.
- Turn the mixture onto a floured counter and knead, adding flour as needed, until it forms a soft, smooth, slightly tacky dough. Form into a ball and place in a greased bowl and cover with plastic wrap and a towel and let rise in a warm place for 1 hour.
- Line a large baking sheet with parchment paper. After the dough has risen, punch it down into the bowl and knead a few times to get the air bubbles out. Cut the dough in half and then cut each half into 12 equal pieces. Form each piece into a bun and place on the prepared baking sheet.
- Cover the pan with plastic wrap and a towel and let rise again in a warm place for 30 minutes. Preheat the oven to 350℉.
- After the buns have risen, remove the towel and the plastic wrap and gently brush with melted butter and sprinkle a few oats on each bun. Bake for 20-25 minutes or until lightly golden brown. Let cool slightly before serving with butter. Enjoy!
Betsy
Can I make these with just quick oats rather than two kinds of oats?
Naomi Andres
Hi Betsy,
Yes, I think that would work just fine. Please let me know how it goes!
Naomi
Liz Franklin
What a great recipe -- very delicious and easy to make. My brother even told me I should make them again and he is not easy to please when it comes to food! These rolls were wonderful to eat with soup and for breakfast as well. 🙂
Naomi
That's great to hear, Liz!! I guess I'm not the only one with a hard-to-please brother!! 😜
Thank you!
Naomi
Isabel
The recipe was really straightforward! These were easy to make and so delicious 😀
Naomi
Thanks, Isabel! I'm happy to hear you liked this recipe!!
Naomi