by monkeymom
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A&M's Testing Notes:
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2 tsp active dry yeast
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1 Tbsp dark brown sugar
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1/4 cup lukewarm water
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3/4 cup milk
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3/4 cup rolled oats
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1/2 cup butter cut into cubes
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2 Tbsp molasses
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2 tsp salt
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1 egg
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2 ½-3 cups flour (unbleached all-purpose or bread flour)
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2-3 Tbsp of melted butter for brushing tops of rolls
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Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn’t get bubbly, throw it out and get some new yeast.
Ask the hotline about this step!Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.
Ask the hotline about this step!Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.
Ask the hotline about this step!Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. It doesn't rise a lot.
Ask the hotline about this step!Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with ½ of melted butter and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, about two hours.
Ask the hotline about this step!Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5-10 minutes.
Ask the hotline about this step!Serve warm…with salted butter!
Ask the hotline about this step!I made these rolls that othe day. The flavor was good however the color of the rolls were very disappointing. The rolls came out very pale, just a hint of brown, not like the picture at all. I did brush the rolls with butter and made sure the oven temp was accurate. Thoughts as to why??? Did you also put an eggwash on top?
Hi there. I do not put an egg wash on top. DIfferent types of molasses might affect how dark the dough is. I generally use Grandma's, which results in a dough about the color that is in the slideshow. The only problem I have with how the rolls turn out is when I've baked them in an aluminum pan....it never gets hot enough. So I generally do it in a dark heavy pan or a glass dish. If you like more molasses flavor you could also try 3Tbsp of molasses and reduce the brown sugar.
Thanks! Mine came out a bit heavy, but I really enjoyed the flavors. Can't wait to try again.
Is there any way to pre-make this and bake the next day? At which part would you refrigerate the dough? I am guessing before it proofs; the cold will stop it. Yes?
Hi sygyzy. You can leave the dough in the refrigerator overnight then shape and rise the rolls the next day and bake. The interesting thing about this recipe is that the bread proofs just fine in the fridge whether it is for a couple of hours or overnight. It doesn't rise a lot but the final product is still light.
For over 30 years I've been trying to make the perfect yeast roll. I knew it wasn't just about finding the perfect recipe because my mother-in-law's potato rolls were flakey and tender every time she baked them, but I could never achieve the same results. This afternoon I tried your recipe, and as soon as I pulled a roll apart and saw the shred-y texture and then tasted the buttery flavor, I knew my search was over. Thank you for an amazingly easy and delicious recipe!
I finally made these Friday morning before work - aaa-mazing. The dough came together beautifully. Can't wait to make them again. Thank you!
i just made these with 1.5 cup of KAF white whole wheat and 1 cup AP flour. it worked great. i love how rolling them turns them into little rolls that can be pulled apart. very satisfying.
Everyone who comes in contact with these simply just raves.
I made these....took them in to the office to rave reviews. I loved learning to make soft bread rolls - something I haven't done before, so thank you!
My husband is the bread baker in the house, and since these rolls do plenty of rising we had time for a wintry walk on the icy shore of Lake Michigan today. These rolls were a real treat, much better than any restaurant rolls I've ever eaten!
Did anyone else have to let these rise and bake in TWO 9" baking pans?
Hi there. I often now make 16-20 rolls in a rectangular pan that is probably about 9x11 inches. It depends on how many folks will be eating whether I make the smaller rolls or the larger. So glad you like them and thanks for letting me know!
I made these rolls this weekend and LOVED them! Thanks for a delicious recipe!
Happy they turned out well hobbybaker! Thank you for your lovely comment.
Ha! I'm so glad you tried making it yourself! I was going to make it for you next time we had you over. I'll have to plan something else instead :)
These were AWESOME!! Thanks for making my first attempt at yeast bread so rewarding!
I bow to the dinner roll goddess and the only words that fit, " effing unbelievably wonderful" words I once heard Daniel Patterson say to Grant Achatz. Amazing. They are that good. Thank you.
Wow, I am so happy that you enjoyed them! I'm glad to give back to the man who gave us the sugar cookie that is like crack...I'm jonesing for some now!
I am making these tonight to go with Sunday dinner. I am excited and can't wait till they are done.
Monkeymom, I made these today--we had a snow day--with white whole wheat flour. They were AMAZING. And so easy!! Thank you for such a great recipe!
I'm so glad you liked them drb! Thanks for letting me know. I have to say that I long for apples in my gingerbread ever since I tried your ginger apple torte.
These healthy - looking bread tasted "heavenly" and I have just baked and shared with a group of friends/relatives tonight. Congratulations to your winning.
Just now seeing this!! Big heartfelt congrats on these great rolls!!
Belated congrats monkeymom, your rolls look glorious. James Beard's oatmeal molasses bread was the first loaf I ever made (well, the first edible loaf). Look forward to trying these.
These are really incredible! I'm gluten-free, so I wasn't able to try your original recipe, but I made up my own involving your main ideas. Wow. Excellent flavors!
So glad to hear that! Maybe you could post your version for other folks interested in the GF version? A GF dinner roll would probably be very popular. Happy New Year!
I've posted my version of the recipe on my blog here:
http://beyondcelery.blogspot.com/
Enjoy!
Wow! This is so cool! Great recipe and congrats monkeymom! Happy New Year too!
Thank you so much Daphne! I made those cupcakes and they were so good, by the way. Happy New Year!
Happy New Year, monkeymom! I made your rolls (somewhere I posted that I was going to, can't find where that is) anyway, I made them in a large pyrex - 15 rolls, came out rounded slider size. This is a great recipe..."heavenly" is a great name, because that is what they are and I love the taste of the molasses...congratulations on becoming a winning baker here on Food52!!!
Happy New Year to you lapadia! So glad the rolls lived up to their name and thank you so much for you good wishes!
Congrats, monkeymom. You were up against another great recipe, too! I look forward to trying these. Love the oatmeal.
I agree completely! So many great roll recipes for every taste, I feel very fortunate indeed. Happy new year to you!
Yahoooooo monkeymom! Such a great recipe! I can't wait to try it.
Congrats monkeymom...................I need to get a breadbaking. Have a blessed yea end 2010 and a superb 2011
Back at you KB! I look forward to more of your lovely recipes and photos!
Congrats, Monkeymom! I have an urge to bake this weekend -- these may be "it"!
Hope all goes well this weekend with your baking! Happy New Year!
Many many congrats, monkeymom!! You are now officially a great baker. I tried these rolls over the holidays and they were just fabulous - and so easy to make. We'll be making these on a regular basis!! Really happy for you! Happy New Year!
Thank you so much ChezSuzanne! I'm so happy you like them. I definitely think of you as a great baker...I have yet to take on ciabatta!
WooHoo! No denying it - you are a bread baker now! Big congrats to you and you your mentor AJ!!!!
Woo-hoo! Congrats, monkeymom, I am so thrilled for you that these won! Happy New Year...I can't wait to try these.
Congratulations!!!
Way to go monkeymom! AJ should be proud, too, since she was your bread-baking inspiration. It's almost like you both win!
I very much do hope so! It is what I love about food52, learning from one another.
Congratulations, monkeymom. What a great way to kick off the new year!
Congrats! Glad to have helped point you to your inspiration, albeit in a roundabout way.
Can't go wrong with James Beard as an inspiration, right? Thanks for yours too!
Congrats and looking forward to seeing you in the New Year - miss my Bay Area foodie pals!
Congrats!
There's good, and then there's "OMG DON'T LOSE THIS RECIPE" Good.
This recipe is amazing. My husband who is complimentary, but never overy complimentary couldn't stop raving about this bread.
Thank you for sharing. We loved it!
I'm so so glad you and your husband loved it! Good thing food52 is always here to find it!
Your rolls were a big hit. I have made bread a few times but never refrigerator rolls. Your recipe was easy to follow especially after viewing Amanda and Merrill's video. Thank you!
I'm so glad to hear they worked well! I love the videos, they are really helpful and fun to watch. Thanks for letting me know!
Yeah! Congratulations. These were so delicious. How lucky am I that we live so close to each other that I get to try many of your new creations right out of the oven?!! You can't ever move out of the neighborhood.
I love lots of butter in rolls... Yummy!
These were semi-inspiried by super buttery rolls at a restaurant called Canteen in SF. They have the ultimate buttery rolls!
Congratulations on being a finalist. These rolls sound so good! I have saved them and look forward to making them.
The healthiest and "good" rolls that I have ever made and tasted! Thanks.
I made these a couple days ago and they are wonderful! My husband ate them all...I'm kinda mad at him right now.
This is one of the best compliments I've ever gotten. Thank you!!
Congratulations! Told ya.
:) You sure did. It is humbling...your rolls are true beauties. Heck, all your recipes are amazing. I remember you posting a headnote when you mentioned "hot rolls in the oven" and I've often thought of that image when making bread for the family.
Congratulations, monkeymom! These look fabulous and easy - a perfect combination.
These look delicious!
I've had my eye on these beauties for a while, they look fabulous. Congrats!
Thanks fiveandspice! It is so cool to see Sarah's picture of them!
Congrats, monkeymom! These rolls are definitely mouthwatering to look at, and I bet they smell and taste even better.
Thanks! I really thought your caramelized shallot rolls looked amazing.
Yipee! I am so thrilled for you, monkeymom! Congrats on the EP and for being a finalist...I had a feeling about these beautiful rolls. I can't wait to try them.
Congrats, monkeymom! I'm pleased beyond words to know that I had something to do with your wanting to learn to bake bread! (And would this ever have happened if we hadn't met at the first-ever-anywhere food52 potluck??!) My boys love this flavor combo, which I've never put into rolls, so I am really looking forward to making these soon. I bet they'd be really tasty with a hearty winter soup that's been splashed generously with a nice vinegar. Mmmmm. I can taste them now. ;o)
AJ, thank you! These definitely would not have been possible without you! Your soup was the 1st recipe on food52 that I tried and your bread was one of my first successes with bread. I am very happy to share this week with you!
Yippeee, monkeymom!! These are on the "must try" list! Congrats and good luck!
thanks so much mrsl! I just loved the look of your crusty peasant rolls, I can't wait to try them too!
Woo-hoo! Congratulations, monkeymom! I can't wait to make these!
My husbands late Aunt used to make a very similar roll, they were so delicious. I tried to get the recipe from her, but she was one of those bakers that bakes by her senses and I had no access to her to watch/learn at her side. So glad you entered these and congrats on being chosen! Can't wait to make them.
Thank you so much soozll! I do hope they come close to what you remember (though that is often so hard to achieve)!
congratulations on being a finalist! these look super-terrific!
and the winner is. Wonderful rolls and I am glad you where inspired by AJ to start making bread. I am guessing these get gobbled up pretty quickly by the little ones.
thanks so much. It has been a tough negative week so I so appreciate your kind words. Lots of wonderful rolls this week, I'm totally in awe of my food52 comrades!
I haven't had a chance to be on food52 the last few days, so am just now catching up on the breads. These look just amazing, mm. I love how they sound, and your pictures are beautiful. I want to climb inside them and eat all the bread up!!
Thanks CS! I've been eating the leftovers warmed slightly in the microwave. So great on these dreary days, they are like a cozy blanket!
These look delish! So perfect and such a wonderful photo! I just joined hoping to branch out in my cooking skills and this is a very inspiring post! Have a great day!
I'm so happy to hear that! They really are not difficult to make, I hope you try them.
These are great looking, monkeymom, and your right...butter is heavenly!
I just love this! I've been struggling with my rolls this week, trying to get that tricky yeast right! I'm definitely learning so much from everyone that's posted a recipe. Thanks monkeymom!!
Tiggy, I love you! Thanks for the encouragement! I'm learning a ton too!
I love you back!! xox!! I so appreciate this great community of people here!
Wow. these look fantastic! Love the pics too. Very helpful to see the process.
Thanks mrslarkin! I have been doing a lot of reading on the Fresh Loaf this year and I'm very visual. The pictures really help me tool
hmmmm...what's the Fresh Loaf?? I feel like I need this information!
oh wow, it is a great website portal to amateur bread making! People have their own bread blogs and beautiful pictures of all types of bread. Really informative, a total nerdy (in a great way) site. http://www.thefreshloaf.com/
oh, my, I could totally see this turning into another addiction.. :) thanks for the link!
These look incredible, monkeymom, such a beautiful color. A teaspoon or two of molasses in the afternoon is often my pick me up!
what a cool trick Daphne! I'll have to try it. With all the gingerbread around the holidays I'm seriously craving molasses...
Yeah, well this week it's been Tartine's glazed soft gingerbread tiles and Karen DeMasco's gingerbread cupcakes, just love molasses!
oh, I so love everything at Tartine. Those tiles are so lovely. I'll have to try those cupcakes now for sure!
The cupcakes have guinness stout beer and cocoa powder, plus coffee in the icing. If you try them lets compare notes on the icing... it looks so pretty in the picture of her book, The Craft of Baking.
yum, yum, yum....my stomach just grumbled looking at these!
all these beautiful dinner roll entries give me a serious carb craving...I'm a sucker for bready things!
You inspire me - I think of you as a great baker. Had no idea you had been a novice when we were all in our previous lives pre-food52 ;)
I'm so glad to hear from you Liz! thanks so much for the encouragement, I'm truly always inspired by the food52 community. It goes to show that we all start the journey somewhere and can enjoy a lot of good bread along the way!
These rolls look amazing, monkeymom!
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Monkeymom's ingredient list: molasses, egg, yeast, flour, milk, butter, brown sugar and rolled oats.
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First, you proof the yeast in a little lukewarm water with a pinch of sugar.
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We used a mixer with a dough hook to make the dough, but you can easily do it by hand, as monkeymom suggests.
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Molasses: black as tar, and great for flavor.
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Our yeast proofed beautifully.
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Once the rest of the ingredients have been incorporated, it's time to add the flour. We found that we needed a tiny bit more than the recipe called for, but you may not -- bread requires flexibility!
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It reminded us of gingerbread dough at this stage.
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A quick knead, and Amanda shaped it into a smooth ball for its first rise.
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We put it in the fridge for a few hours in an oiled bowl.
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Once it had risen (not too much), we punched it down and divided the dough into 12 equal pieces.
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We followed monkeymom's technique of flattening each piece of dough and then tucking the edges under to form smooth balls.
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We nestled them into a cake pan, with a little breathing room for the second rise.
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Some butter...
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and a dusting of oats.
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After another hour and half or so, this is what they looked like. Time for the oven!
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Mine looked exactly like the photo. Could you have cooked them a little longer to make sure they brown on top? I especially love the texture of these rolls and the way they pull apart.