I usually make bread in the fall and winter but I had such a craving for it I made these amazing wheat molasses rolls in the spring! They are just incredible and really very easy to make, all ingredients go in the mixer and there are literally only seconds of kneading. The only thing is, you have to be home because of the rising time, but you can get a lot of gardening or something done along the way!
Ingredients:
Makes 18 rolls
- 1 cup of warm tap water (between 95 -115°)
- 4 tsp of active dry yeast
- 2 Tbs of soft butter
- 3 Tbs of molasses
- 1/4 cup honey
- 3 Tbs of coco powder (unsweetened)
- 1 egg
- 1/4 cup of brown sugar
- 1- 1/2 tsp of salt
- 2 cups of bread flour
- 2 cups of whole wheat flour
Directions:
Preheat the oven to 350°
Using an electric mixer, place the yeast in the mixing bowl and pour in the warm water and let the mixture sit for 5 – 6 minutes.
Then add in the remaining ingredients except for the wheat flour.
Using your regular paddle attachment, beat the mixture at medium speed just until combined. Now switch to the dough hook and add in the wheat flour, 1 cup at a time. Mix for 8 minutes on medium speed. The dough will pull away from the sides. If the dough seems too wet at any time, add in about 3 or 4 more Tbs of wheat flour.
Turn the dough onto a lightly floured surface and knead 6-7 times and shape into a ball. Place the dough into a large, lightly oiled bowl.
Cover with a clean dish towel or plastic wrap and let rise for 90 minutes in a warm, draft free place. Punch the dough down in the center.
Turn out onto the floured surface and cut into 18 equal pieces, roll into 18 balls and place in a lightly oiled 9 x 13″ casserole dish.
Cover and let rest for about an hour, they will puff up nicely. Then just bake for 25 minutes. Let cool, cut between the rolls and remove from the pan. I suggest you eat them warm, right now!
