Sourdough Oat Molasses Soft Dinner Rolls
These rolls are soft, hearty, and full of flavor, with a perfect balance of savory and sweet from molasses, honey and tangy sourdough. Oats add a rustic touch, while long fermentation creates a tender, pillowy texture. Great for holiday dinners or everyday meals, with options for 6 or 12 rolls. Serve warm, and watch them disappear!
Equipment
- Food scale
- Mixing bowl (heat safe)
- Dough whisk or fork
- Small pot
- Bowl scraper
- Bench scraper
- Plastic wrap
- Parchment paper
- Baking dish (9x5-insh for 6 rolls or 9x9-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