These rolls have been served at every family Thanksgiving, warm from the oven with a pad of butter melting lazily across the top and down the sides of the bread.
So today, as we eat, drink, visit with family and friends, and give thanks to be so blessed, I would like to share this recipe with all of you.
From my family to yours, Happy Thanksgiving. I am blessed beyond words and am reminded of this as the smell of these rolls escapes from the oven. I inhale deeply, the scent filling my nostrils and throat, and I am transported home to Virginia, sitting around my family's table, eating, laughing, enjoying.
Nana's Oatmeal Rolls
barely adapted from Nana Newman
makes 24 rolls
1 cup old-fashioned oats
1/3 cup granulated sugar
1/3 cup molasses
1 heaping tablespoon kosher salt
4 tablespoons unsalted butter
2 cups boiling water
2 packages active dry yeast, dissolved in 1/2 cup warm water
1 large egg, lightly beaten
5 to 6 cups bread flour, divided
Prepare the Dough: Toast oats at 350°F for 5 minutes. Combine toasted oats, sugar, molasses, salt, and butter in large mixing bowl. Pour boiling water over ingredients.
When butter is melted, whisk in egg and 2 cups flour. Add in the dissolved yeast, stir until ingredients are fully incorporated. Add remaining flour, until dough is no longer sticky, but not dry.
Turn dough out onto lightly floured surface. Knead until dough is silky. Place dough into bowl prepared with non-stick spray. Turn dough in bowl to coat. Cover bowl with plastic wrap and a towel. Allow dough to rise in warm, draft-free area.
When dough has doubled in volume, degas, and allow dough to rise until doubled in volume again.
Turn dough out onto lightly floured surface, divide into 24 equal pieces, and shape into rounds. Place rolls into baking dish(es) prepared with non-stick spray. Cover dish(es) with plastic wrap and a towel. Allow rolls to rise in warm, draft-free area until doubled in volume.
Bake the Rolls: Preheat oven to 350°F. When rolls are doubled in volume, remove towel and plastic wrap, and bake rolls until golden and well risen, about 25 minutes. When finished, rolls should sound hollow when tapped.
Brush rolls with melted butter and serve.