Heavenly Oatmeal-Molasses Rolls

By • December 13, 2010 • 178 Comments

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Author Notes: I wasn’t a bread maker before I joined food52. I caught the bug after trying AntoniaJames’ Buttermilk Oatmeal bread. I’ve explored many different types of breads and rolls since then. This one is an adaptation of a recipe for oatmeal bread from the James Beard Foundation website, which I checked out after Stephanie Bourgeois’ cook spotlight. When I tried it, the subtle depth of flavor from the molasses really surprised me. Even if you aren’t an experienced bread maker, don’t fear. The steps are straightforward and the dough is a dream to handle (no kneading). It is also very flexible because the 1st rise in refrigerator can go as little as two hours to overnight. One of the changes I made is to really up the butter because I love buttery rolls! Rolling up each roll helps give a nice and shred-y texture when you pull the rolls apart. And don’t pass on brushing the baked rolls with butter after they come out of the oven. The smell of the hot rolls and butter is heavenly, hence the name. - monkeymommonkeymom

Food52 Review: Monkeymom's supple, rich rolls have just a hint of sweetness to them -- they're chewy and tender and full of deep flavor from the molasses, but versatile enough to complement (rather than overwhelm) a variety of main dishes. We love the ease of the first refrigerator rise, and these are virtually guaranteed to come out looking beautiful, with their butter-slicked and oat-flecked tops. - A&MA&M

Serves 8-12

  • 2 teaspoons active dry yeast
  • 1 tablespoon dark brown sugar
  • 1/4 cup lukewarm water
  • 3/4 cup milk
  • 3/4 cup rolled oats
  • 1/2 cup butter cut into cubes
  • 2 tablespoons molasses
  • 2 teaspoons salt
  • 1 egg
  • 2 1/2-3 cups flour (unbleached all-purpose or bread flour)
  • 2-3 tablespoons melted butter for brushing tops of rolls
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm…with salted butter!
Jump to Comments (178)

Tags: Holidays

Comments (178) Questions (6)

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Stringio

about 1 month ago Meagan Cole

Really wonderful bread recipe! Almost fool proof. I cannot wait to make this again!

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about 1 month ago TjNurse93

I recently found this recipe through Pinterest and it has quickly become one of my favorites. It makes a perfect 12 rolls, healthy choice and smells so good while cooking. When I have made this I used coconut oil spray instead of butter on the top, until tonight. Tonight I used the butter and I am sure it will be delicious :) I took these to work for a potluck, with chicken salad and came home with empty containers. Thanks so much for sharing this wonderful recipe with all of us! My husband thanks you too!

Stringio

7 months ago Valerie Delisle-gagnon

it was a success ! I made them vegan with crisco, 3/4 cup off apple sauce to replace the egg and almond milk and it worked beautifully !

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7 months ago Amanda

I am a vegan too! Would this work with whole wheat pastry flour, do you think--I use whole wheat pastry to replace almost all my all-purpose flour needs.

Stringio

7 months ago Valerie Delisle-gagnon

I don't know... maybe it won't rise as much.. I would try just 1 cup of whole wheat.. Also, because I didn't used butter, the milk needs to be really warm so the crisco will melt and it didn't melt completely.. for the butter glaze I used maple sirup. Good luck !

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8 months ago sandra

These are far and away the best rolls I have made to date! I love the subtle sweetness. They are the perfect breakfast treat. See my attempts here: http://meadowscooks.blogspot...

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8 months ago kayakgirl

So, for those who are inclined to make every recipe "oh, just a little bit healthier" here is my feedback for some "healthier" alterations. This is what I did: 1. used 1/2 amt of butter. 2. substituted all molasses for the brown sugar 3. used all whole wheat. This is what came out: very tasty, but not the fluffy roll the recipe intended. Def will be enjoyed, but in the future I think I would just make this recipe as is for special occasions like Thanksgiving. Plus the advantage of the multiple, slow rises is that it is something that can be prepared well in advance for multiple dish meals like on holidays.

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9 months ago Roberta

I am not using wheat so can I use almond flour instead?

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9 months ago Doris Case

I am making these right now for the second time. They are super easy to make and absolutely delicious. My family polished them off very quickly. As stated in the recipe they don't really rise much at all in the fridge. They probably didn't come close to doubling with the second rise but baked up perfectly none the less. This recipe is definitely a keeper!

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9 months ago LAveny

I just made these and they were wonderful. I only had to bake them for 30 minutes, and next time I might cut back on the butter, they were a little on the greasy side. Otherwise though, the texture was great, pulled apart perfectly, moist, and nice not-overly-hearty flavor. Will be a new standby without a doubt. :)

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9 months ago Ceege

To those of you that "are going to try them", I highly recommend you doing so. These are delicious and easy to make. I have made them at least 10 times since first finding the recipe. I do have a question for monkeymom, the poster of this wonderful recipe. I would like to make these for a pot luck dinner I will attend in 2 weeks. Is it possible to make these delicious rolls "mini" style. (Kind of like "slider" size). If so, how many do you think a single recipe would make and how long would I need to bake the smaller size. I am sure this will be the hit of the pot luck dinner. Thanks for your help.

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10 months ago ashley

What would you recommend I do to make them gluten free? Just replace the flour with gluten free flour? Thanks in advance!

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11 months ago ChefWithAKnife

I made three different pans of rolls for Thanksgiving this year, These, homemade Hawaiian rolls and regular homemade yeast rolls. Guess which ones went first? Lol.

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11 months ago enbe

These worked great (did the first rise overnight in the fridge). Quite sweet but perfect for thanksgiving. Thanks!

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11 months ago Michelle Trim

I am gonna try doing the first rise on the counter and the second rise in the fridge. We'll see what happens. At least I know the yeast is good... bloomed like crazy.

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11 months ago Michelle Trim

Can these do the final rise in the fridge? Would like to get them ready and then pop them in the oven tomorrow.

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11 months ago Betty

I can't wait to try these rolls!! I'm going to give them a try for Thanksgiving. My grandmother used to make a roll that rested in the fridge all night - they were the best. I'd be really interested in trying the potato roll recipe you mentioned too!! Thank you for posting this!!

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11 months ago Diane

Nice taste, had a few problems that maybe some other members can help me out with. Like a previous poster, I didn't get that lovely deep coffee color like the picture, they came out a bit tan. I also got almost no lift during the second rise. After about 3 hours it increased by perhaps 25%. (Brand new yeast that made a perfect baguette the day before, dough proofed in my oven, oven light on, check, check, check… :) ) I baked them anyways, the taste was wonderful, the texture just too heavy and dense. I discovered after I made them that I used blackstrap molasses, instead of regular molasses. Could two tablespoons of either/or effect the final bread so deeply? Any insight would be very much appreciated!

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11 months ago RB

Can I make these ahead and freeze them?

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11 months ago Angel

I have, because I always have more dough than my pan can fit. As long as you thaw it out and let it rise a bit you're ok.

That being said- I don't know if they have risen as much as the original batch.

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12 months ago Tiffany Leigh

Thank you CWaK! After making them once, I knew they'd become my "go to" roll recipe too. I was just too lazy to make them last night and am worried the all-night rise in the fridge was key to flavor development.

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12 months ago ChefWithAKnife

Tiffany they really do taste better if rested overnight in the fridge. But if you're pressed for time, just let them set on the counter and they will be fine. If you are interested, I have an amazing ice box potato roll recipe. You make the dough and it sits in the fridge. You just take out what you need, form it into rolls, let it rise and bake it. It's really great and you can always have hot fresh bread. It lasts for at least a week. But if you are like me, it won't last that long.

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12 months ago Tiffany Leigh

Well, add me to the fan club, I love these. Are they as good if made and baked the same day? Like, make in the morning and have for dinner?

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12 months ago ChefWithAKnife

Tiffany I can tell you for a fact that you can make and bake them early in the day, and they will be perfect for for dinner. If they last that long. I will usually gobble down half of the pan by then. Lol. But they stay really fresh and moist for a couple of days. But I'm not kidding, they don't last that long because you will eat them all very quickly. They are SO delicious. I make these at least 3 times a month. They are so good with a Sunday pot roast, roast chicken or just about anything for that matter. They make amazing little sandwiches with some good ham, swiss cheese and dijion mustard. This has become my go to roll recipe, and I really don't care for whole wheat bread. I can't stop ranting and raving about them. MAKE THEM. You will not be sorry.

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12 months ago ChefWithAKnife

Tiffany I forgot to add, I use one cup of whole wheat flour. So one cup of whole wheat and one and a half or so all purpose flour. It comes out really nice. I also sprinkle them with kosher salt after topping them with the oatmeal. Adds a nice sparkle, crunch and flavour to them. Enjoy!

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11 months ago Tiffany Leigh

Madame CWaK, sorry for the late reply. Yes, I would love your potato roll recipe AND any other good ones you have. Thanks for all the input!

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12 months ago jonilynn

Forgive me if someone asked this already-- has anyone tried substituting Barley Malt Syrup for the molasses?

Monkeys

12 months ago monkeymom

Hi. I haven't in this recipe but have used Barley Malt Syrup for other baking. The Barley Malt Syrup is milder than the molasses. The rolls will still turn out delicious, they will just lack a bit of the depth the molasses gives.

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about 1 year ago Chocolate Covered Marmalade

Made these delicious rolls yesterday. They were the perfect combination for my slow cooker Boston Baked Beans. Prep time worked well together, as I let the dough overnight in fridge while beans soaked. Baked them in a glass pie pan and they had a wonderful rise and spectacular color. Followed the recipe exactly, but will try the whole wheat flour combo next. This is an AWESOME recipe; delicious with beautiful texture, simple, and a family pleaser.

Stringio

over 1 year ago Amirah Harith

So difficult to find molasses where I'm from :( Any form of replacement?

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6 months ago Asuysal

Do you have grape syrup? We don't have molasses where I am either, so I used grape syrup (pekmez). The rolls were fabulous!

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over 1 year ago Green Rider

This is going to be a delightful addition to our after Passover meal tonight!

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over 1 year ago ChefWithAKnife

Make them. They are so awesome. You don't have to deviate from the recipe. It's pretty much perfect the way it is.

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over 1 year ago littlesister

I made these last night to go with my Easter dinner and they were awesome. They reminded me of the yeast rolls I used to eat as a child - so good! And I can't wait to eat them with my leftover ham! I'll make these again.

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over 1 year ago ChefWithAKnife

I now make these at least twice a week. I make them with half whole wheat flour. These are SO delicious! Thank you so much for a new recipe!!!!

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over 1 year ago PritiA

This recipe looks yummy. Can I replace the egg with something else? Thank you.

Monkeys

over 1 year ago monkeymom

Hi there. You can leave the egg out. The bread will be less rich but still be good!

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over 1 year ago Ceege

Since I found this recipe, I have made it many many times. The texture of these rolls are great and the taste is wonderful. I substitute one cup of whole wheat flour for some of the white AND I always use bread flour for the remaining flour. They are simple to make and I keep a bag in my freezer - just pull out one or two at a time, cut in half and run under the broiler for a minute or two. (Great this way for breakfast). Also, for a GREAT topping, mix 1/2 cup butter (no oleo) and 1/2 cup good honey. Have both ingredients at room temp. before mixing. This is one of the best honey butters that I have ever tasted. Anyone out there debating about making the rolls, I would say, get out the stuff and start baking them today. You won't be sorry. (P.S. After the first time, I decided to eliminate the oatmeal that goes on top of rolls as they just tend to fall off and make a mess of your dinner table)

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over 1 year ago Margaux Meyer

Fantastic bread-- I've made it twice in the same week. Both times I've replaced about half the flour with whole wheat flour-- recipe is still delicious and palatable to my non-whole wheat friends. Highly recommend.

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over 2 years ago Saccharine

Made this for my house-warming party the other day and all my guests love it! It's so easy to make (with the help of my kitchenaid of course!) and the rolls are so soft! Will definitely make it again and maybe a spiced version:)

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over 2 years ago SaucySabrina

Delicious! Love the texture of oatmeal and the depth of molasses.

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almost 3 years ago pulcinella #1

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.

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almost 3 years ago Shannon829

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?

Monkeys

almost 3 years ago monkeymom

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.

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almost 3 years ago Brenzo

Thanks! Mine came out a bit heavy, but I really enjoyed the flavors. Can't wait to try again.

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almost 3 years ago sygyzy

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?

Monkeys

almost 3 years ago monkeymom

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.

Pamelalee

almost 3 years ago pamelalee

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!

Monkeys

almost 3 years ago monkeymom

I'm so happy that you liked them! Thank you for letting me know.

Mcs

over 3 years ago mcs3000

I finally made these Friday morning before work - aaa-mazing. The dough came together beautifully. Can't wait to make them again. Thank you!

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over 3 years ago Tashie

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.

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over 3 years ago cheese1227

Everyone who comes in contact with these simply just raves.

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over 3 years ago Kitchen Butterfly

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!

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over 3 years ago pulcinella #1

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?

Monkeys

over 3 years ago monkeymom

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!

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over 3 years ago hobbybaker

I made these rolls this weekend and LOVED them! Thanks for a delicious recipe!

Monkeys

over 3 years ago monkeymom

Happy they turned out well hobbybaker! Thank you for your lovely comment.

Monkeys

over 3 years ago monkeymom

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 :)

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over 3 years ago bigmouthtofeed

These were AWESOME!! Thanks for making my first attempt at yeast bread so rewarding!

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over 3 years ago thirschfeld

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.

Monkeys

over 3 years ago monkeymom

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!

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over 3 years ago thirschfeld

I am making these tonight to go with Sunday dinner. I am excited and can't wait till they are done.

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

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!

Monkeys

almost 4 years ago monkeymom

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.

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almost 4 years ago nhou89

These healthy - looking bread tasted "heavenly" and I have just baked and shared with a group of friends/relatives tonight. Congratulations to your winning.

Monkeys

almost 4 years ago monkeymom

Thank you!

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almost 4 years ago TiggyBee

Just now seeing this!! Big heartfelt congrats on these great rolls!!

Monkeys

almost 4 years ago monkeymom

Thanks so much TiggyBee! Happy new year to you!

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almost 4 years ago Midge

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.

Monkeys

almost 4 years ago monkeymom

Thanks Midge! That bread is really great, isn't it?

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almost 4 years ago beyondcelery

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!

Monkeys

almost 4 years ago monkeymom

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!

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almost 4 years ago beyondcelery

I've posted my version of the recipe on my blog here:
http://beyondcelery.blogspot...

Enjoy!

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almost 4 years ago Daphne

Wow! This is so cool! Great recipe and congrats monkeymom! Happy New Year too!

Monkeys

almost 4 years ago monkeymom

Thank you so much Daphne! I made those cupcakes and they were so good, by the way. Happy New Year!

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almost 4 years ago lapadia

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!!!

Monkeys

almost 4 years ago monkeymom

Happy New Year to you lapadia! So glad the rolls lived up to their name and thank you so much for you good wishes!

Bike2

almost 4 years ago Sagegreen

Congrats, monkeymom. You were up against another great recipe, too! I look forward to trying these. Love the oatmeal.

Monkeys

almost 4 years ago monkeymom

I agree completely! So many great roll recipes for every taste, I feel very fortunate indeed. Happy new year to you!

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almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yahoooooo monkeymom! Such a great recipe! I can't wait to try it.

Monkeys

almost 4 years ago monkeymom

You are the best mrsl! Thank you!

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almost 4 years ago Kitchen Butterfly

Congrats monkeymom...................I need to get a breadbaking. Have a blessed yea end 2010 and a superb 2011

Monkeys

almost 4 years ago monkeymom

Back at you KB! I look forward to more of your lovely recipes and photos!

Kay_at_lake

almost 4 years ago Kayb

Congrats, Monkeymom! I have an urge to bake this weekend -- these may be "it"!

Monkeys

almost 4 years ago monkeymom

Hope all goes well this weekend with your baking! Happy New Year!

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almost 4 years ago TheWimpyVegetarian

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!

Monkeys

almost 4 years ago monkeymom

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!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

WooHoo! No denying it - you are a bread baker now! Big congrats to you and you your mentor AJ!!!!

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almost 4 years ago lapadia

Agree 100% with aargersi! Congrats and Happy New Year...

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almost 4 years ago gingerroot

Woo-hoo! Congrats, monkeymom, I am so thrilled for you that these won! Happy New Year...I can't wait to try these.

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almost 4 years ago onetribegourmet

Congratulations!!!

Monkeys

almost 4 years ago monkeymom

Thanks! Big congrats to you too!

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almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Way to go monkeymom! AJ should be proud, too, since she was your bread-baking inspiration. It's almost like you both win!

Monkeys

almost 4 years ago monkeymom

I very much do hope so! It is what I love about food52, learning from one another.

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almost 4 years ago TasteFood

Congratulations, monkeymom. What a great way to kick off the new year!

Monkeys

almost 4 years ago monkeymom

Indeed, thanks so much TF!

Steph

almost 4 years ago Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

Congrats! Glad to have helped point you to your inspiration, albeit in a roundabout way.

Monkeys

almost 4 years ago monkeymom

Can't go wrong with James Beard as an inspiration, right? Thanks for yours too!

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almost 4 years ago Lizthechef

Congrats and looking forward to seeing you in the New Year - miss my Bay Area foodie pals!

Monkeys

almost 4 years ago monkeymom

Can't wait to see you again Liz!

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almost 4 years ago nannydeb

Congratulations monkeymom!

Monkeys

almost 4 years ago monkeymom

Thanks so much nannydeb!

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almost 4 years ago cheese1227

Congrats!

Monkeys

almost 4 years ago monkeymom

Thanks cheese!

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almost 4 years ago Angel

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!

Monkeys

almost 4 years ago monkeymom

I'm so so glad you and your husband loved it! Good thing food52 is always here to find it!

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almost 4 years ago Waverly

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!

Monkeys

almost 4 years ago monkeymom

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!

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almost 4 years ago Waverly

AND, congratulations on your win!

Kk2

almost 4 years ago kaykay

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.

Monkeys

almost 4 years ago monkeymom

Ditto to you! Thanks for taking care of our fish!

Mug2012

almost 4 years ago hummingbirdap

I love lots of butter in rolls... Yummy!

Monkeys

almost 4 years ago monkeymom

These were semi-inspiried by super buttery rolls at a restaurant called Canteen in SF. They have the ultimate buttery rolls!

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almost 4 years ago Waverly

Congratulations on being a finalist. These rolls sound so good! I have saved them and look forward to making them.

Monkeys

almost 4 years ago monkeymom

thanks so much Waverly!

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almost 4 years ago wssmom

I cannot wait to make these for Chistmas dinner!!

Monkeys

almost 4 years ago monkeymom

Hope these were good wssmom! We had them Christmas eve!

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almost 4 years ago Lucy Lin

The healthiest and "good" rolls that I have ever made and tasted! Thanks.

Monkeys

almost 4 years ago monkeymom

Thank you Lucy!

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almost 4 years ago La Panadera

I made these a couple days ago and they are wonderful! My husband ate them all...I'm kinda mad at him right now.

Monkeys

almost 4 years ago monkeymom

This is one of the best compliments I've ever gotten. Thank you!!

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almost 4 years ago thirschfeld

Congratulations! Told ya.

Monkeys

almost 4 years ago monkeymom

:) 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.

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almost 4 years ago TasteFood

Congratulations, monkeymom! These look fabulous and easy - a perfect combination.

Monkeys

almost 4 years ago monkeymom

Indeed, TasteFood, very easy. Thanks!

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almost 4 years ago katiebakes

These look delicious!

Monkeys

almost 4 years ago monkeymom

Thanks so much katiebakes!

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almost 4 years ago lapadia

Right on, monkeymom...and congrats on the EP, too!

Monkeys

almost 4 years ago monkeymom

Happy Birthday to you lapadia! I hope you had a great day!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I've had my eye on these beauties for a while, they look fabulous. Congrats!

Monkeys

almost 4 years ago monkeymom

Thanks fiveandspice! It is so cool to see Sarah's picture of them!

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, monkeymom! These rolls are definitely mouthwatering to look at, and I bet they smell and taste even better.

Monkeys

almost 4 years ago monkeymom

Thanks! I really thought your caramelized shallot rolls looked amazing.

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almost 4 years ago gingerroot

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.

Monkeys

almost 4 years ago monkeymom

Thanks for the good wishes gingerroot!

Ry_400

almost 4 years ago melissav

WooHoo Monkeymom. These look amazing.

Monkeys

almost 4 years ago monkeymom

Thanks so much melissav!

Bike2

almost 4 years ago Sagegreen

Congrats on being a finalist! Yay!

Monkeys

almost 4 years ago monkeymom

Sagegreen, thank you for your lovely encouragement!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Monkeys

almost 4 years ago monkeymom

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!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yippeee, monkeymom!! These are on the "must try" list! Congrats and good luck!

Monkeys

almost 4 years ago monkeymom

thanks so much mrsl! I just loved the look of your crusty peasant rolls, I can't wait to try them too!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Woo-hoo! Congratulations, monkeymom! I can't wait to make these!

Monkeys

almost 4 years ago monkeymom

thank you drb! It is very thrilling!

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almost 4 years ago Soozll

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.

Monkeys

almost 4 years ago monkeymom

Thank you so much soozll! I do hope they come close to what you remember (though that is often so hard to achieve)!

Henrykiss

almost 4 years ago arielleclementine

congratulations on being a finalist! these look super-terrific!

Monkeys

almost 4 years ago monkeymom

thank you dear friend!

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almost 4 years ago thirschfeld

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.

Monkeys

almost 4 years ago monkeymom

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!

Me

almost 4 years ago TheWimpyVegetarian

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!!

Monkeys

almost 4 years ago monkeymom

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!

K

almost 4 years ago cowgirlculture

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!

Monkeys

almost 4 years ago monkeymom

I'm so happy to hear that! They really are not difficult to make, I hope you try them.

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almost 4 years ago lapadia

These are great looking, monkeymom, and your right...butter is heavenly!

Monkeys

almost 4 years ago monkeymom

yay to butter!

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almost 4 years ago TiggyBee

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!!

Monkeys

almost 4 years ago monkeymom

Tiggy, I love you! Thanks for the encouragement! I'm learning a ton too!

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almost 4 years ago TiggyBee

I love you back!! xox!! I so appreciate this great community of people here!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow. these look fantastic! Love the pics too. Very helpful to see the process.

Monkeys

almost 4 years ago monkeymom

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

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hmmmm...what's the Fresh Loaf?? I feel like I need this information!

Monkeys

almost 4 years ago monkeymom

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...

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, my, I could totally see this turning into another addiction.. :) thanks for the link!

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almost 4 years ago Daphne

These look incredible, monkeymom, such a beautiful color. A teaspoon or two of molasses in the afternoon is often my pick me up!

Monkeys

almost 4 years ago monkeymom

what a cool trick Daphne! I'll have to try it. With all the gingerbread around the holidays I'm seriously craving molasses...

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almost 4 years ago Daphne

Yeah, well this week it's been Tartine's glazed soft gingerbread tiles and Karen DeMasco's gingerbread cupcakes, just love molasses!

Monkeys

almost 4 years ago monkeymom

oh, I so love everything at Tartine. Those tiles are so lovely. I'll have to try those cupcakes now for sure!

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almost 4 years ago Daphne

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.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

yum, yum, yum....my stomach just grumbled looking at these!

Monkeys

almost 4 years ago monkeymom

all these beautiful dinner roll entries give me a serious carb craving...I'm a sucker for bready things!

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almost 4 years ago Lizthechef

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 ;)

Monkeys

almost 4 years ago monkeymom

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!

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almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Wow, I can smell these baking.

Monkeys

almost 4 years ago monkeymom

thank you drb! that butter-y smell is so good...

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almost 4 years ago gingerroot

These rolls look amazing, monkeymom!

Monkeys

almost 4 years ago monkeymom

thanks so much gingerroot!