Imagine pulling fresh, golden-brown rolls out of the oven, their rich molasses aroma filling your kitchen with an intoxicating warmth that promises comfort in every bite. These Whole Wheat Molasses Rolls aren't just bread—they're a culinary experience that transforms ordinary meals into extraordinary memories. Whether you're a seasoned baker or a curious home cook, this recipe will elevate your baking skills and impress everyone at your table with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 3 cups whole wheat flour
- 1/4 cup molasses
- 1 packet instant yeast
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1 cup warm milk
- 1/4 cup sugar
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, combine 1 packet of instant yeast and 1/4 cup of sugar. Pour in 1 cup of warm milk (between 100°F to 110°F) and stir gently until the yeast and sugar are dissolved. Allow the mixture to sit for about 5 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add 1/4 cup of molasses and 1/4 cup of softened butter to the bowl. Mix until well combined.
- Gradually add the wet ingredients to the dry flour mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each piece into a roll by rolling it between your palms.
- Place the shaped rolls in a greased baking pan, leaving a little space between each roll for expansion. Cover the pan with a kitchen towel and let the rolls rise again for about 15-20 minutes, or until they have puffed up.
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- Once the rolls have risen, place the baking pan in the preheated oven. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool in the pan for a few minutes. Serve warm or allow them to cool completely on a wire rack before storing.
Tips
- Temperature Matters: Ensure your milk is precisely between 100-110°F when activating the yeast. Too hot will kill the yeast, too cool won't activate it properly.
- Kneading Technique: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates a better texture.
- Rising Environment: Place your dough in a warm, draft-free area like near a preheating oven or inside an unheated oven with the light on.
- Moisture Check: If the dough feels too dry, add warm milk by the tablespoon. If too sticky, add flour gradually.
- Optional Glaze: Brush the rolls with melted butter right after baking for a shiny, rich finish.
- Storage Tip: These rolls stay fresh in an airtight container for 2-3 days or can be frozen for up to a month.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 25g
Protein: 4g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
