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. - monkeymom

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