Oatmeal-Molasses Rolls, Because It's Monday
Photo credit: Food52
Welcome back to the work week. We know, we know. Here, have a roll. You’ll feel better.
Might we suggest a yeasty roll sweetened with a touch of molasses and brown sugar, brushed generously with melted butter and sprinkled with hearty rolled oats? You’ll be needing a pick-me-up around 3 p.m., and these rolls are the ideal oasis in the barren, agonizing stretch between lunch and dinner.
For maximum enjoyment, do as follows: Tear a roll apart to reveal its rich, golden interior. Slather the exposed bits with an extra pat of butter and some tart blackberry jam. Then take small bites, ensuring a small morsel of each component in every mouthful. Revel in each moment until the roll is gone. Repeat as necessary.
If any remain, these toothsome and tender rolls will do an admirable job sopping up the rich juices from a lamb, potato, and leek stew at suppertime.
Heavenly Oatmeal-Molasses Rolls
from Food52
Serves 8
2 teaspoons active dry yeast
1 tablespoon dark brown sugar
1/4 cup lukewarm water
3/4 cups milk
3/4 cups rolled oats
1/2 cup butter cut into cubes
2 tablespoons molasses
2 teaspoons salt
1 egg
2 1/2-3 cups flour (unbleached all-purpose or bread flour)
2-3 tablespoons melted butter for brushing tops of rolls
1. Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn’t get bubbly, throw it out and get some new yeast.
2. Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.
3. Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.
4. Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. It doesn’t rise a lot.
5. Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with ½ of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.
6. Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5-10 minutes.
7. Serve warm…with salted butter!
