Dinner Rolls Lab249 recipes
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Oatmeal Molasses Dinner Rolls

Sally McKenney · sallysbakingaddiction.com · 2025 · 15 rolls

Against 249 dinner roll recipes

More sugar than 98% of recipes and no egg, unlike 75%.

See how all 249 dinner roll recipes compare →

Get the method at sallysbakingaddiction.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.

  • More sugar than 98% of recipes: 23% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
  • No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
  • More liquid than 81% of recipes: 70% of the flour weight against the typical recipe's 61%.
Liquid: 70%, 81st percentileButter: 12%, 39th percentileSugar: 23%, 99th percentileEgg: 0%, 12th percentileYeast: 2%, 69th percentileSalt: 1.3%, 37th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 1 cup (240g/ml) water, warmed to about 110°F (43°C)240 g
  • 1/3 cup (80g/ml) whole milk, warmed to about 110°F (43°C)80 g
  • 1 Tablespoon (9g) Platinum Yeast from Red Star instant yeast9 g
  • 3 Tablespoons light or dark brown sugar, divided≈ 41 g
  • 3 Tablespoons (64g) molasses (do not use blackstrap; I prefer Grandma’s brand)64 g
  • 4 Tablespoons (56g) unsalted butter, softened to room temperature and cut into 4 pieces56 g
  • 1 cup (85g) old-fashioned whole rolled oats, plus more for topping the rolls85 g
  • 3 and 1/2 cups (455g) bread flour (spooned & leveled), plus more as needed455 g
  • 1 teaspoon salt≈ 6 g

Toppings and extras

Listed, but not counted in the percentages below.

  • egg wash: 1 egg white beaten with 1 teaspoon of water≈ 33 g

flour 455 gbatter 1036 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.

  • Liquid70% · 81st percentile
  • Butter12% · 39th percentile
  • Sugar23% · 99th percentile
  • Egg0% · 12th percentile
  • Yeast2% · 69th percentile
  • Salt1.3% · 37th percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
26 to 27 minutes
median 19 minutes

Keep exploring

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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.

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