Sweet Molasses Brown Rolls

One of my favorite smells is fresh baked bread. These rolls have a hint of sweetness from the honey and molasses.

You will need:

• 1 c warm water
• 2 1/4 t (1 package) yeast
• 1 T sugar
• 1 egg, beaten
• 2 T unsalted butter, melted
• 1/4 c honey
• 3 T molasses
• 1 T unsweetened cocoa powder
• 1 t salt
• 2 c whole wheat flour
• 2 c all-purpose flour

Then you will…

1. In a large mixing bowl, combine the water with the yeast and sugar. Allow to bloom for 5 minutes.
2. Mix in the egg, butter, honey, molasses, cocoa powder, and salt.
3. Mix in the flour until the dough pulls away from the sides of the bowl.
4. Transfer the dough to a lightly floured surface and knead the dough until smooth and elastic, about 10 minutes.
5. Place the dough in a lightly greased bowl, covered with plastic wrap.
6. Allow to rise until doubled, about an hour.
7. Lightly grease a 9×13 baking dish with nonstick cooking spray.
8. Divide the dough into 16 pieces. Roll each piece into a ball.
9. Place the rolls in the prepared baking dish and lightly cover with plastic wrap.
10. Allow to rise until doubled again, about another hour.
11. Preheat your oven to 350 degrees.
12. Bake for 20-25 minutes, or until the rolls are golden on the edges and sound hollow when tapped.

Sundried Tomato Clover Rolls

These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!

You will need:

• 2 1/4 t (1 packet) yeast
• 1/2 c milk, lukewarm
• 1/3 c water, lukewarm
• 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
• 1 t salt
• 1 egg, beaten
• 1 T onion powder
• 3 1/4 c flour
• 1 c shredded sharp cheddar cheese

Then you will…

1. In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
2. Chop the sun-dried tomatoes.
3. Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
4. Knead until smooth and soft, 7-8 minutes.
5. Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
6. Lightly grease a 12 muffin tin with nonstick cooking spray.
7. Roll the dough into 36 small balls and put three in each muffin cup.
8. Allow to rise another 30 minutes.
9. Preheat your oven to 350 degrees.
10. Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
11. Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.

 

Rosemary-Garlic Rolls

These rolls are a fun complement to most dinners. They are also a decent size, which makes them good for sandwiches. We made them for Thanksgiving and enjoyed them after with leftover turkey and gravy. How will you use them?

You will need:

• 1 packet (2 1/3 t) active dry yeast
• 1/2 c warm water
• 3 T sugar, divided
• 3/4 c warm milk
• 1 egg, lightly beaten
• 3 T unsalted butter, melted (or olive oil)
• 1/4 c fresh rosemary, chopped
• 1 T garlic powder
• 1 t salt
• 4 c flour
• Egg wash of 1 egg and splash of water, beaten together
• Extra salt and pepper, to top

Then you will…

1. In a large mixing bowl, combine the yeast, water and 1/2 teaspoon of sugar.
2. Allow to rest for 5 minutes in a warm place.
3. Mix in the remaining sugar, milk, egg, butter, rosemary, garlic powder and a teaspoon of salt.
4. Add flour in half cup increments until it starts to pull away from the sides of the bowl.
5. Turn the dough out onto a lightly floured surface. Knead in remaining dough until smooth and elastic. If the dough is still sticky, add additional flour in 2 tablespoon increments.
6. Lightly grease a large mixing bowl.
7. Form dough into a ball and place into the greased mixing bowl.
8. Cover with plastic wrap and place in a warm spot. Allow to rise 30 minutes.
9. Butter a 9×13-inch baking dish.
10. Punch the dough down and divide into 12 equal portions.
11. Shape each portion into a ball.
12. Place dough balls into the prepared baking dish. You should have three rows of 4 balls.
13. Cover with plastic wrap and let rise in a warm place for an hour. Dough should double in size.
14. Preheat oven to 350 degrees.
15. Brush the top of each roll with the egg wash
16. Sprinkle lightly with salt and pepper.
17. Bake 20-25 minutes, or until the tops of golden brown and the rolls sound hollow when you tap the tops.
18. Allow to cool for 10 minutes. Remove from baking dish and pull apart into individual rolls.
19. Serve with your favorite butter or spread.