Brown Bread Rolls {Bread Machine}
These soft, slightly sweet bread machine brown bread rolls are perfect for a dinner side dish or a mini sandwich bun. The combination of molasses, honey, and whole wheat flour give them that classic hearty flavor while still being fluffy.
My bread machine steakhouse brown bread is one of the most popular recipes in The Ultimate Bread Machine Cookbook.
I was so inspired by some reader comments mentioning they used the dough to make brown bread rolls, I thought I would offer up this fun variation with complete instructions for you!
I love to use my bread maker for prepping dough to bake in the oven. It mixes everything up so well and it is a hands-off way to get the dough started.
Then you only need to shape and bake! I hope you love this dinner roll recipe as much as I do.
Why This is the Best Recipe
- Easy Bread Machine Recipe: Pop the ingredients into your bread maker and it does all the hard work.
- Hearty and Dippable: These delicious buns are sturdy enough for dunking in rich and meaty sauces or stews but are still fluffy on the inside.
- Freezer-Friendly: You can prep a pan of rolls ahead and freeze them ready-to-bake later or fully baked and ready to warm and serve.
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Ingredients
- Whole Wheat Flour
- Bread Flour
- Active Dry Yeast: You can use "bread machine yeast" if that's what you have but you do not need to use one specifically labeled that way
- Molasses
- Honey
- Canola Oil
- Unsweetened Cocoa Powder: I promise the bread won't taste "chocolatey"
- Kosher Salt
- Milk & Rolled Oats: For topping, optional
Prep the Dough
Add the liquid ingredients to your bread pan fitted with the paddle attachment first.
Then top the dry ingredients right on top. I always dig a shallow well for the yeast in the center:
Place the bread pan in your bread maker and select the DOUGH program. It will take about 90 minutes to complete.
Shape the Rolls
Once the dough is ready, transfer it to a lightly floured baking surface.
Use a pastry cutter or bench scraper to divide the dough into 12 - 15 equal pieces.
Shape the rolls by pinching the ends underneath and arrange them on a large baking sheet lined with parchment paper.
Cover the sheet pan loosely with plastic wrap and let the rolls rise for 45 - 60 minutes or until they have almost doubled in size.
When I baked these rolls, I used the "Poke Test" to check the proofing before I removed the plastic wrap.
Gently poke one of the rolls. You should leave an indent that slowly fills back in over 10 seconds.
If the dough bounces back immediately without leaving an indent, they need more time to rise. If you leave an indent that does not bounce back, they have risen too long.
Baking Instructions
Preheat the oven to 375°F.
Remove the plastic wrap and brush milk over the top of each bun. Sprinkle some rolled oats over the top, the milk will help them stick.
Bake the rolls for 18 - 22 minutes or until golden brown and the centers register 195°F - 200°F with an instant probe thermometer.
Make Ahead Tips
You can bake the rolls as directed, let cool completely, and the wrap in an airtight freezer container and freeze for up to 3 months.
To reheat the rolls, wrap them in foil and warm them in the oven at 300°F for 10 - 15 minutes.
You could also prep the dough balls and cover them in plastic wrap and immediately store them in the fridge before they rise. They will keep for up to 24 hours.
Then let them warm and rise on the counter before baking the next day.
Serving Suggestions
Brown bread is often seen at steakhouses because it pairs so well with red meats and barbeque.
I love to serve it with beefy, hearty stews like my stuffed pepper soup or this spicy slowcooker jambalaya with sausage.
More Dinner Roll Recipes
Looking for more easy homemade dinner roll recipes? Here are a few of my favorites:
📖 Recipe
Brown Bread Rolls
Ingredients
For the Dough:
- 1 cups warm water about 110°F
- 3 tablespoons molasses
- 2 tablespoons honey
- 1 1/2 tablespoons canola oil
- 2 cups (274 g) bread flour
- 1 cup (137 g) whole wheat flour
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 teaspoons active dry yeast
For Topping Just Before Baking:
- 2 tablespoons milk
- 1/4 cup rolled oats
Instructions Start Cooking
- Add the ingredients to your bread machine pan fitted with the paddle attachment in the order they are listed, starting with the liquids on the bottom and adding the flours and dry ingredients last. Dig a shallow well in the middle of the flour and place the yeast there.
- Select the DOUGH program and press Start. After 5 minutes of kneading, check the dough. It should form a soft, smooth ball that is slightly tacky but not sticking to the side of the bread pan. If it is too sticky, add 1 - 2 tablespoons of flour. This dough program takes about 90 minutes to complete.
- Line a large baking sheet with parchment paper and set aside.
- When the dough is ready, turn it out onto a lightly floured surface and remove the paddle. Divide the dough into 12 - 15 equal pieces. Shape each portion into a tight ball by tucking the edges underneath.
- Arrange the shaped rolls on the prepared baking sheet. Cover the pan loosely with plastic wrap and let the rolls rise for 45 - 60 minutes or until they've nearly doubled in size.
- Preheat the oven to 375°F. Brush the tops of the rolls with the milk and sprinkle the oats over the top. Bake for 15 minutes.
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