Go Back
+ servings
Oatmeal Rolls with Molasses are such a substantial and delicious bread recipe. These OATMEAL MOLASSES ROLLS are the perfect dinner roll recipe for your Thanksgiving feast! These Dinner Rolls are a holiday favorite and have such an amazing flavor and texture.

Oatmeal Bread Rolls with Molasses

Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 271kcal
Oatmeal Bread Rolls with Molasses are such a substantial and easy bread recipe. This Oatmeal Molasses Bread is the perfect dinner roll recipe for your Thanksgiving feast! These dinner rolls are a holiday favorite and have such an amazing flavor and texture.
Print Recipe


  • 2 teaspoons active dry yeast
  • Pinch of granulated sugar
  • ¼ cup lukewarm water
  • ½ cup unsalted butter cut into cubes and softened to room temperature
  • ¾ cup milk
  • 1 tablespoon dark brown sugar
  • ¾ cup old-fashioned oats rolled oats
  • 2 tablespoons molasses
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 egg
  • 2½-3 cups bread flour (all-purpose flour works well, too)
  • 6 tablespoons salted butter for brushing on tops of the rolls


  • Heat water per directions on the yeast package. Dissolve yeast in ¼ cup lukewarm water and stir in a large pinch of granulated sugar. Set the yeast water aside until bubbly about 3-5 minutes. This ensures the yeast is active. If bubbles don’t form, replace the old yeast with new.
  • Place cubed butter in a large mixing bowl.
  • In a small saucepan, heat milk to scalding temperature, 180°F, and pour the hot milk over the butter. Stir occasionally until butter has melted.
  • Add brown sugar, oats, molasses, honey and salt. Blend thoroughly and cool the mixture until lukewarm.
  • Add egg and mix well. Add the yeast mixture and stir to incorporate.
  • Mix in 2½ cups flour, stir until incorporated and let dough rest 10 minutes. Place dough on lightly floured surface and knead 10 minutes. Add enough of the remaining ½ cup of flour if dough is too sticky, but it should be a little tacky to the touch.
  • Butter a large mixing bowl, place the dough inside and turn it over so all sides of the dough gets a coat of butter. Cover the bowl with plastic wrap. Refrigerate the dough 4 hours or overnight. The dough won’t rise a lot. 3-4 hours before cooking the rolls, transfer the dough the room temperature. Allow the dough to rest 30 minutes.
  • When ready to bake, butter a 9-inch round pan (or equivalent). Melt 6 tablespoons of butter in a small saucepan or, covered, in the microwave.
  • Transfer the dough to a lightly floured work surface, and knead the dough a couple of minutes. Pull the dough into 12 equal sized balls. Press each ball into a square and flatten slightly with your fingers. Bring the edges up to make a ball then turn & tuck the edges so the rounded side is up.
  • Place the balls, seam-side down, in the pan. Brush with half of the melted butter (save the other half for the cooked rolls).
  • Sprinkle the rolls with old-fashioned oats and a little coarse sea salt.
  • Allow the rolls to rise until doubled, in a warm place or proofing oven, at least 2 hours.
  • When rolls have risen, preheat oven to 350°F and bake 350-40 minutes or until nicely browned and sound hollow when tapped. Internal temperature should read 190°F.
  • Transfer rolls to a cooling rack and brush with the remaining melted butter. Allow rolls to cool 5-10 minutes (or just until you can’t take it any longer
  • Serve warm and enjoy!


Calories: 271kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 453mg | Potassium: 137mg | Fiber: 1g | Sugar: 5g | Vitamin A: 455IU | Calcium: 37mg | Iron: 0.7mg