This recipe is for heavy molasses rolls. The oats make these rolls incredibly filling. Makes about 15 rolls. Baked rolls can be frozen for up to 3 months for later use.
Prep Time: 1 hour, 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 50 minutes
- 2 cups boiling water
- 1 cup rolled oats
- 1/2 cup molasses
- 1/2 tbsp salt
- 1 tbsp butter
- 3 packages active dry yeast
- 6 cups bread flour, approximately
- In large bowl, add boiling water and oats. Let soak for 30 minutes or until the oats turn to mush.
- Stir in molasses, salt, and butter.
- When the mixture has cooled to lukewarm, stir in yeast until dissolved.
- Begin mixing in the bread flour, one cup at a time. When you can no longer mix with a wooden spoon, turn dough out onto a floured board and knead in more flour until the dough is soft and elastic.
- Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is buttered. Cover the bowl with a clean cloth and let the dough rise in warm place until double in size or about 45 minutes.
- Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide dough into about 15 equal parts and shape into rolls. Smaller or larger rolls can be made by increasing or decreasing the number of rolls you divide the dough into.
- Preheat oven to 375 degrees F. Butter two baking or cookie sheets. Spread a light layer of yellow cornmeal on the sheets, if desired. Set rolls about 2 inches apart on sheets, cover with clean towel, and allow to rise until double in size or for about a 20-30 minutes.
- Bake rolls for about 45 minutes or until they sound hollow when your tap on their tops. Remove from oven and turn out onto a rack or a clean cloth. Allow to cool before eating or freezing.