Molasses Yeast Rolls

By flour_arrangements

ARDIS ROLLEFSON • Jackson Hole, Wyoming
Whenever I make these country-style rolls, I fondly
remember my mother—she was an excellent baker who
taught me so much in her farm kitchen. Each year at
Thanksgiving, my bread basket includes these hearty
dinner rolls.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 1/2 teaspoon honey
• 1-1/2 cups warm milk (110° to 115°)
• 1/2 cup molasses
• 1/4 cup butter, softened
• 1 egg, beaten
• 1-1/2 teaspoons salt
• 3 cups whole wheat flour
• 4-1/2 cups all-purpose flour

Details

Servings 2

Preparation

Step 1

1. 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.

2. 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.

3. 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 touch the center.
Place 2 in. apart on greased baking sheets. Cover and let
rise until doubled, about 35 minutes.

4. Bake at 375° for 12-15 minutes or until golden brown.
Remove from pans to wire racks.