Description
A delicious recipe for homemade oat rolls that are soft and perfect for any meal.
Ingredients
Scale
- 1 cup (240g/ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80g/ml) whole milk, warmed to about 110°F (43°C)
- 1 Tablespoon (9g) Platinum Yeast from Red Star instant yeast
- 3 Tablespoons light or dark brown sugar, divided
- 3 Tablespoons (64g) molasses (do not use blackstrap; I prefer Grandma’s brand)
- 4 Tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces
- 1 cup (85g) old-fashioned whole rolled oats, plus more for topping the rolls
- 3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
- 1 egg white, beaten with 1 teaspoon of water (for egg wash)
Instructions
- Whisk the warm water, milk, yeast, and 1 Tablespoon of the brown sugar together in the bowl of your stand mixer. Cover and allow to sit for 5–10 minutes, until foamy and frothy on top.
- Add the remaining brown sugar (2 Tablespoons), the molasses, butter, oats, salt, and 1 cup of bread flour. Mix/beat on low speed for 1 minute, stop and scrape down the sides of the bowl with a silicone spatula, then add the remaining 2 and 1/2 cups of flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
- If the dough seems too wet to a point where kneading would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Keep the dough in the mixer and beat for an additional 5-8 minutes, or knead by hand on a lightly floured surface for 5-8 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 – 2 hours or until double in size.
- Allow rolls to cool for a few minutes before serving. Cover leftover rolls tightly and store at room temperature for 2–3 days or in the refrigerator for up to 1 week.
Notes
- If you do not own a stand mixer, you can do this in a large mixing bowl.
- Mix the dough together with a large wooden spoon/silicone spatula.
- If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time to make a soft, slightly tacky dough.
- After kneading, poke the dough with your finger; if it slowly bounces back, your dough is ready to rise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg