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
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Nisan Lama
[email protected]These rolls are a great way to use up leftover mashed potatoes.
Mangala Jaanaki
[email protected]These rolls are the perfect addition to any holiday meal. They're festive and delicious, and they're sure to impress your guests.
Al Ex
[email protected]I'm always looking for new recipes for whole wheat bread, and these rolls fit the bill perfectly. They're healthy and delicious, and they're easy to make.
Julia Mey
[email protected]These rolls are a great way to get kids involved in the kitchen. My kids love helping me measure the ingredients and sprinkle the seeds on top.
Ali Shahzad
[email protected]I made these rolls for a picnic and they were a big hit. They're easy to pack and they held up well in the heat.
Suresh Kumar
[email protected]These rolls are perfect for sandwiches or just eating on their own. I love the hearty flavor and the molasses gives them a unique sweetness.
Yakesie Patricia
[email protected]I've made these rolls several times now, and they're always a hit. I love the molasses flavor, and the seeds on top add a nice crunch.
sintayehu alemayehu
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious and they make the house smell amazing while they're baking.
Mike Daly
[email protected]I'm not sure what I did wrong, but my rolls didn't turn out as light and fluffy as I expected. They were still tasty, but they were a bit dense.
Mama Luvz
[email protected]These rolls are a great way to use up leftover molasses. I always have a jar of molasses in my pantry, so it's nice to have a recipe that uses it.
tntguy
[email protected]I love the way these rolls look with all the seeds on top. They're so pretty!
Fasial
[email protected]These rolls are the perfect addition to any meal. They're hearty and filling, and they have a delicious flavor.
Munjila Mon
[email protected]I'm not a big fan of molasses, but these rolls were surprisingly good. They were soft and fluffy, with a hint of sweetness.
Shahwar mashadi
[email protected]These rolls are so easy to make, and they always turn out perfectly. I love the molasses flavor.
Shamrock Mitchell
[email protected]Delicious! I made these rolls for a potluck and they were gone in no time.
Winnie Mike
[email protected]Meh.
SHOHAN AHAMED
[email protected]These rolls were a bit too dense for my taste, but the flavor was spot-on. I think I'll try using less whole wheat flour next time.
Ikenna Ikerionwu
[email protected]I've been making these rolls for years, and they're always a crowd-pleaser. They're perfect for dinner, but I also love them for breakfast with a little butter and honey.
Muhammad Yahaya Muhammad
[email protected]These seeded molasses whole wheat dinner rolls were a hit with my family! They came out soft, slightly chewy, and perfectly sweet. I added a little extra molasses for a deeper flavor, and they were divine.