Brown Bread Rolls
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.
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
- 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.
