SWEET MOLASSES DINNER ROLLS
Steps:
- Combine the yeast, brown sugar, and warm water in a bowl and stir to dissolve the yeast and sugar. Let the yeast mixture sit for about 5 minutes, or until the mixture becomes frothy on top.
- While waiting for the yeast to bloom, Add the whole wheat flour, salt, melted butter, cocoa powder, and molasses to a large bowl (no need to stir them together just yet).
- Once the yeast mixture is frothy, pour it into the bowl with the flour and other ingredients, and stir until a smooth mixture forms.
- Begin stirring in all-purpose flour, 1/2 cup at a time, until a ball of dough forms and you can no longer stir it with a spoon. Turn the dough out onto a floured surface and knead for five minutes, slowly adding more flour as you knead to prevent the dough from sticking.
- After kneading for five minutes, you should have a soft, buoyant ball of dough that no longer sticks to your hands. You should have used between 1.5 and 2 cups of all-purpose flour total. Place the dough back in the mixing bowl, cover loosely with plastic, and allow it to rise for one hour, or until it is double in volume (rise time will depend on the ambient temperature).
- When the dough has risen, sprinkle a little flour on top to keep your hand from sticking, then punch it down to deflate. Scrape the dough out of the bowl and transfer it to a lightly floured surface. Cut the dough into four equal sized pieces, then cut each of the quarters into three smaller pieces.
- Shape each piece of dough into a ball, then place it in a baking dish coated in non-stick spray, oil, or butter. Allow the shaped rolls to rise for another 45 minutes to an hour, or until double in size again.
- Preheat the oven to 375ºF. Add the egg to a small bowl along with a splash of water. Whisk the egg until smooth, then carefully brush it over the surface of the rolls (this creates a dark glossy finish to the rolls and is optional).
- Bake the rolls in the preheated oven for 25 minutes, or until they are deep brown and sound hollow when tapped. Allow the rolls to cool slightly, then serve.
Nutrition Facts : ServingSize 1 Serving, Calories 155.28 kcal, Carbohydrate 31.14 g, Protein 4.03 g, Fat 1.93 g, Fiber 1.92 g, Sodium 115.57 mg
MOLASSES YEAST ROLLS
Whenever I make these country-style rolls, I fondly remember my mother-she was an excellent baker who taught me so much in our North Dakota farm kitchen. Each year at Thanksgiving, my bread basket includes these hearty dinner rolls. -Ardis Rollefson Jackson Hole, Wyoming
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add honey; let stand for 5 minutes. Add the milk, molasses, butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a 10-in. rope. Shape each rope into a "S"; coil ends until they tough the center. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 35 minutes., Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 185 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 181mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
MOLASSES STICKY BUNS RECIPE
This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.
Provided by Crosby's Molasses
Categories Muffins & Quick Breads
Time 1h45m
Number Of Ingredients 14
Steps:
- Combine flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
- Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
- Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
- In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
- When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
- Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
- Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
MOLASSES-PECAN STICKY BUNS
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.-Shirley Saylor, Felton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 328mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS
Dinner rolls don't have to be white and fluffy. These flavorful brown-bread rolls are chock full of a variety of tasty seeds and are sweetened with a touch of molasses. The dough resembles a whole-wheat challah, with a crisp crust and a light texture.
Provided by David Tanis
Categories breads, side dish
Time 3h
Yield About 30 rolls
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 1 gram, TransFat 0 grams
CORNMEAL MOLASSES SKILLET ROLLS
Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.
Provided by SusieQusie
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
- Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
- Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
- Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
- Heat oven to 375°F.
- Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Nutrition Facts : Calories 145.8, Fat 3.6, SaturatedFat 2, Cholesterol 19.3, Sodium 179.7, Carbohydrate 25, Fiber 1, Sugar 3, Protein 3.3
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SWEET MOLASSES BROWN BREAD ROLLS • THE FRESH COOKY
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4.8/5 (15)Total Time 3 hrs 5 minsCategory BreadCalories 194 per serving
- In the bowl of a stand mixer combine warm water and yeast until dissolved and let sit for 10 minutes.
- Once yeast smells yeasty and frothy, add the rest of the ingredients up until the whole wheat flour. Mix on low, scraping down sides until just combined. Change paddle beater to the "J" hook (see notes if you do not have a J hook), add one cup of whole wheat flour a little at a time with mixer on low, until combined. Gradually add whole wheat flour until dough starts to come together, starts to ball and pulls away from the bowl. If needed add a couple of teaspoons of water. Knead on low for 5-7 minutes, if needed add additional flour. Dough will be very stiff.
- Transfer dough to floured surface and knead until tight and smooth, about 4-5 times. Spray or spread oil in a large ceramic bowl, form dough into ball, turning to cover both sides with oil. Cover and allow to rise in a warm place until doubled, about 60-90 minutes. If you need a warm place, preheat your oven to 100 degrees then TURN OFF.
- Punch down dough and using a bench scraper, cut into 16 even dough balls, pinch bottoms into a round ball shape and lay in a sprayed or parchment lined 13x9 inch pan. Place in warm place to rise for 1 hour.
SWEET MOLASSES ROLLS RECIPE - REBOOTED MOM
From rebootedmom.com
4/5 (3)Total Time 3 hrs 42 minsCategory Side DishCalories 175 per serving
- Mix the yeast and the warm water in your KitchenAid and allow to proof for 10 minutes (it should result in a froth at the top - if it doesn't, then toss your yeast and buy new)
- Add the egg, butter, honey, molasses, baking cocoa, salt, brown sugar and 2 C. of the all purpose flour - mix just until moistened in your mixer.
- Take your mixer up a notch and with the dough hook, knead the dough for 7 minutes - dough should be sticky and may pull away from the sides (you might need to add 1/8 - 1/4 C. additional flour).
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