Oh, the allure of bread fresh from the oven—it’s like a warm hug for the senses, isn’t it? These oatmeal dinner rolls are not just any rolls. They’re soft, fluffy bites of comfort that remind me of cozy evenings wrapped in a favorite sweater. Perfect for any meal, or maybe just because.
Steps
- Combine 3/4 cup rolled oats, boiling water, and butter in a stand mixer bowl. Let the mixture sit for about 10 minutes until the butter melts and most of the water is absorbed.
- Add bread flour, whole-wheat flour, cold water, molasses, yeast, and salt to the oatmeal mixture. Use a dough hook to mix on low speed for 1 minute until the flour is moistened, then on medium-low speed for 8 minutes, scraping down the dough hook halfway through.
- Transfer the dough onto the counter and shape it into a ball. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise until it doubles in volume, about 1 to 1 1/4 hours.
- Grease a 9-inch round cake pan. On a lightly floured counter, pat the dough into an 8-inch square, then cut it into 12 pieces. Shape each piece into a smooth, taut ball.
- Arrange the dough balls in the prepared pan with 9 around the edge and 3 in the center. Cover with plastic wrap and let them rise until doubled, about 45 minutes to 1 hour.
- Preheat the oven to 375 degrees and position the rack in the lower-middle. Brush the rolls with egg wash and sprinkle with the remaining oats.
- Bake for 20-25 minutes until the rolls are deep brown and the internal temperature reaches at least 195 degrees. Cool in the pan for 3 minutes, then invert onto a wire rack and reinvert.
Ingredients
- 3/4 cup (2 1/4 ounces) old-fashioned rolled oats, plus 4 teaspoons for sprinkling
- 2/3 cup boiling water
- 1/2 cup cold water
- 2 tablespoons unsalted butter, cut into 4 pieces
- 1 1/2 cups (8 1/4 ounces) bread flour
- 3/4 cup (4 1/8 ounces) whole-wheat flour
- 1/4 cup molasses
- 1 1/2 teaspoons instant or rapid-rise yeast
- 1 teaspoon table salt
- 1 large egg, beaten with 1 teaspoon water and a pinch of table salt
FAQ
- What is the key to achieving the perfect texture for these oatmeal rolls?
- The secret to getting soft, light, and fluffy rolls lies in following the precise measurements and method provided in the recipe. The use of whole grain oats and whole wheat flour, along with proper proofing and kneading, contributes to the ideal texture.
- Can I make any alterations to the recipe?
- While the original recipe is well-crafted and yields excellent results, you can experiment by tweaking ingredients to suit your taste. However, the author of the article did not make any changes and highly recommends sticking to the recipe as it is.
- What are some important tips for making these rolls?
- Some crucial tips include weighing the flour for accuracy, boiling the water before measuring it, and avoiding black strap molasses due to its bitterness. These steps help ensure the best possible outcome for your rolls.
- How can I store and refresh the rolls after baking?
- These rolls freeze well for later use. When you’re ready to enjoy them, let them thaw at room temperature and then refresh them in a 350-degree oven for about 8 minutes to restore their freshness.
- Is it possible to double the recipe?
- Yes, you can double the recipe to make 24 rolls. Use two 9-inch round cake pans and follow the same baking instructions to ensure consistent results.
Tips
- Weigh Your Ingredients: Accurate measurements are crucial for successful baking. Use a kitchen scale to weigh the flour instead of relying on cup measurements to ensure precision and consistency.
- Mind the Molasses: Avoid using black strap molasses as it can add an undesirable bitterness to the rolls. Opt for a milder molasses to complement the flavors better.
- Adjust Baking Time: Be attentive to your oven’s performance. Although the recommended baking time is 25-30 minutes, check the rolls at 20 minutes as they may be done sooner. Aim for a deep brown color and a center temperature of at least 195 degrees.
- Freezing and Reheating: These rolls freeze well. For best results, thaw them at room temperature and refresh in a 350-degree oven for about 8 minutes to regain their fresh-baked texture.
Equipment
- Stand mixer with a dough hook attachment
- Bench scraper
- 9-inch round cake pan
- Digital kitchen scale (for weighing flour)
- Cooking thermometer (to check the internal temperature of the rolls)
- Wire cooling rack
