Ingredients
Liquids and Yeast
- 1 cup (240 ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80 ml) whole milk, warmed to about 110°F (43°C)
- 1 Tablespoon (9 g) Platinum Yeast from Red Star instant yeast
Sugars and Sweeteners
- 3 Tablespoons light or dark brown sugar, divided
- 3 Tablespoons (64 g) molasses
Fats
- 4 Tablespoons (56 g) unsalted butter, softened to room temperature and cut into 4 pieces
Dry Ingredients
- 1 cup (85 g) old-fashioned whole rolled oats, plus more for topping
- 3 1/2 cups (455 g) bread flour (spooned & leveled), plus more as needed
- 1 teaspoon salt
For Brushing
- 1 egg white beaten with 1 teaspoon of water (egg wash)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, whisk together the warm water, warm milk, instant yeast, and 1 tablespoon of brown sugar. Cover and let sit for 5–10 minutes, until the mixture is foamy and frothy on top. If mixing by hand, combine in a large mixing bowl.
- Add Ingredients and Mix: Add the remaining 2 tablespoons brown sugar, molasses, softened butter, oats, salt, and 1 cup of bread flour to the yeast mixture. Mix on low speed for 1 minute, scrape down the bowl, then add the remaining 2 1/2 cups flour. Beat on medium speed until the dough pulls away from the sides, about 2 minutes. Add flour 1 tablespoon at a time if dough is too wet to knead.
- Knead the Dough: Continue mixing with the dough hook for 5–8 minutes, or knead by hand on a lightly floured surface for the same time. The dough should be soft and slightly sticky but manageable. Add small amounts of flour as needed without drying the dough. The dough is ready when it slowly springs back after being poked.
- First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
- Prepare Baking Pan: Grease a 9×13-inch baking pan or two 9-inch pans, or line with parchment paper. Alternatively, a cast-iron skillet or lined baking sheet can be used.
- Shape Rolls: Punch down the risen dough to release air. Divide into 15 equal pieces (about 68–70 g each). Shape each piece into a smooth ball by stretching the top and pinching the bottom to seal. Arrange rolls evenly in the prepared pan.
- Second Rise: Cover the shaped rolls with plastic wrap or a towel. Let rise for 30 to 60 minutes until puffy.
- Preheat Oven: Adjust the oven rack to lower position and preheat oven to 350°F (177°C).
- Bake Rolls: Brush tops of rolls gently with egg wash and sprinkle with oats. Bake 26–27 minutes or until golden brown on top, rotating pan halfway through. If tops brown too fast, loosely cover with foil. Check internal temperature with a thermometer; it should read 190°F (88°C).
- Cool and Store: Let rolls cool a few minutes before serving. Store leftovers tightly covered at room temperature for 2–3 days or refrigerate up to 1 week.
Notes
- The dough can be mixed by hand using a wooden spoon or silicone spatula if a stand mixer is not available, though it requires more effort.
- Adding flour gradually during mixing helps achieve the correct dough consistency without making it dry.
- For consistent roll size and even baking, use a kitchen scale to portion dough pieces equally.
- These rolls can be made ahead and frozen. After shaping, freeze the dough balls on a baking sheet, then transfer to a bag once firm; thaw and allow second rise before baking.
- Adjust oven rack lower in the oven to prevent tops from burning while achieving a nice golden crust.
- Prep Time: 3 hours, 25 minutes
- Cook Time: 26 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
