Oatmeal-Molasses Rolls


Take time to make these delicious rolls. While they require two rises, the actual prep time is small and the steps are straightforward. The rolls have just a touch of sweetness, hint of spice, subtle crunch, and nutty flavor.


Ingredients

2 ¼ teaspoons active dry yeast
1 tablespoon brown sugar
¼ cup lukewarm water
¾ cups milk
¾ cups rolled oats
¼ cup roasted unsalted sunflower seeds
½ cup butter, cubed 
2 tablespoons unsulphured molasses
2 teaspoons sea salt
1 tablespoon flax meal + 3 tablespoons water
2 drops Cardamom oil
1 cup whole wheat flour
1 ¾–2 cups unbleached all-purpose flour
2–3 tablespoons butter, melted


Instructions

  1. Dissolve yeast in ¼ cup lukewarm water with a pinch of sugar. Let stand until bubbly.
  2. Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, sunflower seeds, molasses, and salt. Blend thoroughly and cool to lukewarm.
  3. Add flax meal, water combination and mix well.
  4. Add Cardamom oil.
  5. Add yeast and mix to incorporate it. Then mix in the wheat flour and 1 ½ cups of the all-purpose flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen.
  6. Let rest for 10 minutes.
  7. Leave the dough in its bowl, cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. Don't be alarmed if it doesn't look like it has risen.
  8. Preheat oven to 350° F. 
  9. Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly.
  10. 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 nine inch round pan. Brush all over with melted butter and sprinkle with rolled oats and sunflower seeds.
  11. Let rise for about two hours in a warm place. Again, don't be alarmed if they don't rise a lot; they will rise the most while in the oven.
  12. Bake for 35–40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5–10 minutes.

Oatmeal-Molasses Rolls

with Cardamom essential oil

Servings:12

Prep Time:5 hours

Cook Time:35–40 min

Difficulty:Medium

Ingredients:

2 ¼ teaspoons active dry yeast
1 tablespoon brown sugar
¼ cup lukewarm water
¾ cups milk
¾ cups rolled oats
¼ cup roasted unsalted sunflower seeds
½ cup butter, cubed
2 tablespoons unsulphured molasses
2 teaspoons sea salt
1 tablespoon flax meal + 3 tablespoons water
2 drops Cardamom oil
1 cup whole wheat flour
1 ¾–2 cups unbleached all-purpose flour
2–3 tablespoons butter, melted

Instructions:

  1. Dissolve yeast in ¼ cup lukewarm water with a pinch of sugar. Let stand until bubbly.
  2. Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, sunflower seeds, molasses, and salt. Blend thoroughly and cool to lukewarm.
  3. Add flax meal, water combination and mix well.
  4. Add Cardamom oil.
  5. Add yeast and mix to incorporate it. Then mix in the wheat flour and 1 ½ cups of the all-purpose flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen.
  6. Let rest for 10 minutes.
  7. Leave the dough in its bowl, cover with plastic wrap and refrigerate for a minimum of two hours. It can sit overnight as well. Don't be alarmed if it doesn't look like it has risen.
  8. Preheat oven to 350° F. 
  9. Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly.
  10. 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 nine inch round pan. Brush all over with melted butter and sprinkle with rolled oats and sunflower seeds.
  11. Let rise for about two hours in a warm place. Again, don't be alarmed if they don't rise a lot; they will rise the most while in the oven.
  12. Bake for 35–40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. Remove from the pans and brush generously with remaining melted butter. Let cool on a rack for 5–10 minutes.

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