Soft, slightly sweet and full of hearty flavor, these rolls are a comforting twist on a classic. Made with tangy sourdough starter, earthy oats, rich molasses and a touch of honey, they strike the perfect balance between savory and sweet. Their pillowy texture and golden-brown tops make them ideal for holiday meals, weeknight dinners, or simply slathering with butter. The long fermentation builds deep flavor, while oats add rustic texture without heaviness. This flexible recipe includes options for 6 or 12 rolls, so you can scale it to fit any gathering. Serve warm and watch them disappear!
Equipment:
- Food scale for measuring ingredients
- Mixing bowl for mixing dough and bulk fermentation (heat safe)
- Dough whisk or fork for mixing
- Small pot for boiling water
- Bowl scraper to help clean up bowl edges
- Bench scraper for dividing and shaping dough
- Plastic wrap for covering during bulk fermentation and final proofing
- Parchment paper for lining baking dish
- Baking dish (9×5-inch for 6 rolls or 9×9-inch for 12 rolls)
Dough Ingredients:
6 Dinner Rolls:
- 35g Oats – Old fashioned
- 15g Butter
- 5g Salt
- 110g Boiling water
- 250g Bread flour
- 50g Sourdough starter at peak
- 1 Egg
- 30g Molasses
- 15g Honey (can substitute sugar)
- 1 Egg yolk and 1 tsp. of water for egg wash
12 Dinner Rolls:
- 70g Oats – Old fashioned
- 30g Butter
- 10g Salt
- 220g Boiling water
- 500g Bread flour
- 100g Sourdough starter at peak
- 2 Eggs
- 60g Molasses
- 30g Honey (can substitute sugar)
- 1 Egg yolk and 1 tsp. of water for egg wash
Grab your kitchen scale, mixing bowl and small pot to get started. Add oats, butter and salt into your heat safe mixing bowl and boil your water. Pour the boiling water into your mixing bowl and mix well. Let sit for 30 minutes.
After 30 minute rest, add molasses, honey, egg(s) and your sourdough starter (for best results, make sure your starter is at peak). Stir them together using your dough whisk or fork until well combined. Next, add the flour and mix until all the dry bits are fully incorporated. This dough is dry so squish/squeeze the dough to help everything come together. Once all the ingredients are well combined and you have used your bowl scraper to clean up the sides of your bowl, cover with plastic wrap and allow to rest for 30 minutes.
Now that the dough has rested for 30 minutes it is time to knead it. Using your bowl scraper, grab your dough from the bowl and place on your countertop. Stretch the dough away from you with the heel of your hand, then fold it back over itself and repeat. If kneading is new to you, see my post on brown butter bagels for a visual on kneading to help guide you. Continue kneading for 8-10 minutes. It may be a bit messy at first but the dough will come together nicely. Aim for a smooth, elastic texture that is slightly tacky but not sticky. Use your bench scraper as needed to clean the counter and help keep the dough manageable. Place the dough back into the bowl and cover with plastic wrap and let the dough bulk ferment at room temperature for 8-12 hours, depending on kitchen temperature. A warmer kitchen will bulk ferment faster.
Once the dough has doubled in size, jiggles when shaken, has visible bubbles on the surface and pulls cleanly away from the bowl, it’s time to shape into rolls. Use your bowl scraper to loosen the dough from the sides of the bowl and gently turn it out onto your counter. Gently press out the air and shape into a loose ball. Use your kitchen scale to weigh the dough ball, then divide that number by 6 or 12, depending on dough recipe, to get the weight of each piece. Portion the dough into evenly sized pieces for evenly sized rolls. They should be around 85g.
Take one piece of dough at a time and shape it into a ball by folding the edges into the center, working your way around in a circle to create a smooth top. Then, gently push and pull the dough against the counter in a circular motion to build surface tension. You should feel it tighten slightly as it forms a smooth, round ball. Repeat with all pieces until all are shaped. Grab your baking dish and line it with parchment paper. Place the dough balls evenly spaced in the dish, cover with plastic wrap, and let rise in a warm spot for 1–3 hours, until soft, puffy and airy to the touch.
Optional: For deeper flavor and more flexibility, place your shaped rolls in the fridge instead of letting them rise right away. Let them cold-ferment overnight (or up to 48 hours), then remove from the fridge 3-4 hours before baking to allow them to finish rising and come to room temperature. Perfect for making ahead of a holiday or gathering!
Preheat your oven to 375℉ (190℃). Combine 1 egg yolk and 1 tsp. of water and brush over the rolls. Optional, decorate the top of each roll with an oat flower. Bake for 20-25 minutes, until golden brown and internal temperature reads 205-210°F (96-98℃). Once they’re done, transfer to a wire rack and let them cool in the pan for 10-15 minutes then remove rolls using the parchment paper to prevent the rolls from getting soggy in the pan. Serve warm and enjoy!
Sourdough Oat Molasses Soft Dinner Rolls
Equipment
- Food scale
- Mixing bowl (heat safe)
- Dough whisk or fork
- Small pot
- Bowl scraper
- Bench scraper
- Plastic wrap
- Parchment paper
- Baking dish (9×5-insh for 6 rolls or 9×9-inch for 12 rolls)
Ingredients
6 Dinner Rolls:
- 35g Oats – Old fashioned
- 15g Butter
- 5g Salt
- 110g Boiling water
- 250g Bread flour
- 50g Sourdough starter at peak
- 1 Egg
- 30g Molasses
- 15g Honey (can substitute sugar)
12 Dinner Rolls:
- 70g Oats – Old fashioned
- 30g Butter
- 10g Salt
- 220g Boiling water
- 500g Bread flour
- 100g Sourdough starter at peak
- 2 Eggs
- 60g Molasses
- 30g Honey (can substitute sugar)
Egg Wash:
- 1 Egg yolk
- 1 tsp. Water
Instructions
- Grab your kitchen scale, mixing bowl, and a small pot. Add the oats, butter and salt to a heat safe mixing bowl. Bring the water to a boil, then pour it over the oat mixture. Stir well and let it sit for 30 minutes to cool and fully hydrate.
- After the 30 minute rest, add molasses, honey, egg(s) and active sourdough starter. Stir well with a dough whisk or fork until combined. Add the flour and mix until no dry bits remain, use your hands to squish the dough together if needed. Clean the bowl with a scraper, cover and let rest for 30 minutes.
- After the 30 minute rest, turn the dough out onto your counter. Knead for 8–10 minutes by stretching and folding the dough until it becomes smooth, elastic and slightly tacky. Use a bench scraper as needed to keep things tidy. Return the dough to the bowl, cover and let it bulk ferment at room temperature for 8–12 hours, depending on the warmth of your kitchen.
- When the dough has doubled, looks bubbly, and pulls cleanly from the bowl, it’s ready to shape. Gently turn it out onto the counter, press out the air and form a loose ball. Weigh the dough, then divide by 6 or 12 to portion evenly. Each piece should be about 85g.
- Shape each dough piece into a ball by folding the edges into the center, then roll gently on the counter to build surface tension. Repeat with all pieces. Line a baking dish with parchment paper and place the rolls evenly spaced inside. Cover and let rise in a warm spot for 1–3 hours, until soft, puffy and airy to the touch.
- Preheat oven to 375°F (190°C). Mix 1 egg yolk with 1 tsp water and brush over the rolls. Optional: top each roll with an oat flower for decoration. Bake for 20–25 minutes until golden and the internal temperature reaches 205–210°F (96–98°C). Let cool in the pan on a wire rack for 10–15 minutes, then remove from baking dish using the parchment paper to prevent soggy rolls. Serve warm and enjoy
