Molasses Yeast Rolls Recipes

SWEET MOLASSES BROWN BREAD ROLLS RECIPE

Steps:

• Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
• Add the egg, honey, molasses, whole wheat flour, cocoa, brown sugar, salt, to the yeast mixture. Mix together using the paddle attachment until combined.
• Change the beater to the dough hook. Add one cup of the all-purpose flour and mix on low until combined. Gradually add another ½ to ¾ cup of all-purpose flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
• Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place the dough in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover the dough and allow to rise until doubled in size, 90 minutes.
• Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
• Preheat oven to 350 degrees F.
• Brush with melted butter and sprinkle with cornflour or oats (optional)
• Bake for 22 minutes.
• Add the stick of butter to the bowl of an electric mixer and mix until the butter is light and fluffy.
• Add the brown sugar and honey to the butter. Continue beating until smooth.

EASY MOLASSES STICKY BUNS

Steps:

• Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

GRANDMA'S YEAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, applesauce, egg whites, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes (dough will be slightly sticky). Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a lightly floured surface; divide into 24 pieces. Shape each portion into an 8-in. rope; tie into a knot. Place on 2 baking sheets coated with cooking spray., Cover and let rise until doubled, about 30 minutes.Bake at 375° until golden brown, 12-16 minutes. Remove from pans to wire racks to cool.

SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.