Oatmeal Dinner Rolls

americastestkitchen.com

Denise Passero

subheading: GATHER YOUR INGREDIENTS:

¾ cup (2¼ ounces/64 grams) old-fashioned rolled oats plus 4 teaspoons for sprinkling

⅔ cup boiling water, plus 1⁄2 cup cold water

2 tablespoons unsalted butter, cut into 4 pieces

1 ½ cups (8¼ ounces/234 grams) bread flour

¾ cup (4⅛ ounces/117 grams) whole-wheat flour

¼ cup molasses

1 ½ teaspoons instant or rapid-rise yeast

1 teaspoon table salt

1 large egg, beaten with 1 teaspoon water and pinch table salt

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best 9-Inch Round Cake Pans

Stand Mixers (High-End)

note: BEFORE YOU BEGIN

For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. We strongly recommend measuring the flour by weight. Avoid blackstrap molasses here, as it's too bitter. If you prefer, you can portion the rolls by weight in step 2 (2¼ ounces of dough per roll). To make 24 rolls, double this recipe and bake the rolls in two 9-inch round cake pans. These rolls freeze well; thaw them at room temperature and refresh in a 350-degree oven for 8 minutes. To turn these rolls into a loaf, see the link at the bottom of the recipe. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount. We strongly recommend measuring the flour by weight. Avoid blackstrap molasses here, as it's too bitter. If you prefer, you can portion the rolls by weight in step 2 (2¼ ounces of dough per roll). To make 24 rolls, double this recipe and bake the rolls in two 9-inch round cake pans. These rolls freeze well; thaw them at room temperature and refresh in a 350-degree oven for 8 minutes. To turn these rolls into a loaf, see the link at the bottom of the recipe.

Directions at americastestkitchen.com

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