Molasses dinner rolls

A tasty sidekick for soup, chili and so much more!

Having had the good fortune to grow up feasting on traditional dishes from Canada’s Maritimes, I’ve always had a fondness for what is often referred to there as ‘brown bread’. I love it in either loaf or dinner roll form, thanks to the delicious dough made with a little molasses for colour and a hint of sweetness. For this recipe, I’m using the term ‘molasses dinner rolls’ so it doesn’t get confused with the version of brown bread/rolls sometimes offered in the United States, which we Canadians would simply call whole wheat bread. As the instructions below explain, you can shape the rolls and freeze them to bake later, which is a big plus if you don’t want to bake up the whole batch at once. If you like these old-fashioned and super delicious rolls, you might also like my traditional mashed potato rolls.

Ingredients

• 2 teaspoons yeast
• 1 teaspoon brown sugar
• 1 cup (250 mL) milk, warmed to approximately 110F
• 1 cup (135 g) whole wheat flour
• 1/2 teaspoon salt
• 1 egg, at room temperature, beaten
• 1 tablespoon (14 g) butter, melted
• 1/3 cup (90 mL) molasses
• 2 to 2 1/2 cups (240 to 300 g) all-purpose flour
• 2 tablespoons (28g) butter, melted, to brush on top

Method

• Combine the yeast, brown sugar, and warm water in a large bowl (use a stand mixer if you have one) 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 yeast softens and gets frothy (blooms), combine the 1 tablespoon (14 g) of melted butter, molasses and beaten egg.
• Once the yeast has bloomed, add the egg mixture, whole wheat flour and salt to the yeast and stir to blend.
• Add 2 cups of the all-purpose flour, 1/2 cup at a time, stirring it in until a stiff dough forms. Knead with the stand mixer for 5 minutes or turn the dough out onto a floured surface and knead for 5 minutes. While kneading, add the remaining 1/2 cup of flour a teaspoon or two at a time as needed to keep the dough from sticking to the bowl of the stand mixer or the work surface where you are kneading by hand.
• The dough is ready when it is still soft and has just barely stopped sticking to the work bowl or your hands.
• Place the dough in a clean, large bowl that’s been lightly greased with vegetable oil or butter. Cover loosely with beeswax or plastic wrap and allow it to rise for one hour, or until it has doubled in volume (rise time will depend on the ambient temperature). If it’s cold in your house, you can use your oven’s proof setting (if it has one) or preheat to 170F then turn the oven off before placing the covered bowl of dough inside.
• When the dough has risen, punch it down in the centre to deflate then transfer to a clean work surface. Cut the dough into four equal sized pieces, then cut each of the quarters into either three (for large rolls) or four (for medium-sized rolls) pieces.
• Shape each piece of dough into a ball, tucking the edges under until it is round, then place the shaped rolls about one inch (2.5 cm) apart on a greased or parchment-lined baking tray. If baking half the batch, I like to use a 9 inch (22.5 cm) round springform pan. Cover the pan with a clean tea towel, and let them rise for 50-60 minutes, until doubled in size.
• Alternatively, you can place the shaped rolls on a parchment-lined baking sheet and freeze them; once frozen solid (3-4 hours), transfer to an airtight container and store for up to 2 months. When you go to bake from frozen, place the rolls on a parchment-lined baking tray. Cover with a clean tea towel and let thaw and rise 4 – 5 hours, until doubled in size.
• When rising time is complete, preheat oven to 375F.
• Brush the tops of the rolls with the melted butter to enhance their texture and appearance.
• Bake the rolls in the preheated oven for 18-22 minutes, or until they are deep brown in colour and have reached an internal temperature of 190F.
• Remove pan from oven; allow to cool slightly, then serve warm or at room temperature.

Makes 12 large rolls or 16 medium-sized ones.