Soft Oatmeal Molasses Dinner Rolls Recipe for Fluffy Yeasted Buns

Make a dozen delicious oatmeal molasses dinner rolls to serve with a favorite meal. Light, buttery and gently sweet, these rolls are deeply flavorful and perfect alongside soups, salads, or a hearty main dish.

I discovered this recipe in a cookbook some years ago and have adapted it for home kitchens. If you enjoy making yeast rolls and can set aside time for the dough to rest and rise, these oatmeal molasses dinner rolls are worth the effort. They have a subtle molasses note that pairs wonderfully with the oats, producing a tender crumb and rich, buttery finish.

The first time I made them my husband and I both said “WOW!”—they’re that good. Yeast breads require patience for rising, but the result is a batch of rolls that are light, flavorful, and slightly sweet. I usually start the dough early in the day so they’re ready by dinner time.

Scroll down for a printable recipe card at the bottom of the page

Prepare the Yeast and Scald the Milk

In a small bowl, stir together 2 teaspoons active dry yeast, 1/4 cup lukewarm water (about 110°F), and a small pinch of dark brown sugar. Set aside until the mixture becomes bubbly, about 5–10 minutes. Bubbles indicate the yeast is active; if nothing forms, discard and start with fresh yeast.

Meanwhile, scald 3/4 cup milk in a small saucepan over medium-low heat. Heat until the milk steams and bubbles form around the edges, but do not let it boil. Remove from heat and pour the hot milk into a large bowl. Immediately add 8 tablespoons (1 stick) of butter, cut into cubes or slices, and stir until the butter melts.

Combine the Dough Ingredients

To the melted butter and milk, add 1 tablespoon dark brown sugar (for the dough), 3/4 cup old-fashioned rolled oats, 2 tablespoons molasses, and 2 teaspoons salt. Stir until everything is incorporated, then let the mixture cool until it is lukewarm. Add 1 large egg and mix well—important: if the mixture is too hot, the egg may scramble, so be sure it has cooled.

Once the egg is combined, stir in the bubbly yeast mixture. Mix until evenly blended.

Add the Flour and Chill the Dough

Stir in 2 1/2 cups all-purpose flour until combined with the wet ingredients. Mix until the dough loses its glossy sheen; if it remains too sticky, add up to an additional 1/2 cup flour, a little at a time, until it reaches the proper consistency.

Let the dough rest in the bowl for 10 minutes. Then transfer it to a large greased bowl (bottom and sides greased), turning the dough to coat all sides. Cover tightly with plastic wrap and refrigerate for at least 2 hours. You can refrigerate overnight if needed—the dough won’t over-rise in the fridge.

Knead, Shape and Rise

Grease a 9-inch cake pan well on the bottom and sides. Turn the chilled dough out onto a well-floured surface and knead it gently 4–5 times. Divide the dough into 12 equal pieces and shape each into a tight ball.

To form each roll, place a piece of dough in your palm, flatten it, then roll the outer edges toward the center and pinch together to seal. Place each roll seam-side down in the greased pan so the rolls sit snugly touching one another.

Brush half of the melted butter (about 1 tablespoon) evenly over the tops of the rolls and sprinkle lightly with a few additional rolled oats. Cover the pan with a clean towel and let the rolls rise in a warm spot for about 2 hours, or until doubled in size.

Bake the Rolls

Preheat the oven to 350°F during the last minutes of the rising time. Bake the rolls for 35–40 minutes, until they are nicely browned on top. If you use an instant-read thermometer, the internal temperature should read about 190°F when fully baked.

Finish and Serve

Remove the pan from the oven and let the rolls sit for 1–2 minutes. Run a butter knife around the pan edges to loosen them, then brush the tops with the remaining 1 tablespoon melted butter. Carefully invert the pan onto a wire rack so the rolls release and rest right-side up; they should come out as a cohesive batch if the pan was well-greased.

Let the rolls cool on the rack for about 5–6 minutes before serving. Transfer to a serving plate and allow family or guests to pull them apart. Warm, buttery, and tender, these rolls are hard to resist—plan for seconds.

These rolls are light, buttery and full of flavor—perfect alongside soup, stew or a family meal. I hope you try the recipe and enjoy them as much as we do. They take time, but the final result is truly rewarding.

Recipe Card

Original recipe source: The Food 52 Cookbook, Amanda Hesser and Merrill Stubbs (adapted for home use).