TASTE OF THE SOUTH 46
Whole-Wheat
Molasses Rolls
MAKES 12
Molasses adds a hint of sweetness
to these fl uff y whole-wheat rolls.
1 cup warm water (105° to 110°)
4 teaspoons active dry yeast
1 teaspoon granulated sugar
2 cups all-purpose flour
¼ cup firmly packed light
brown sugar
¼ cup molasses
3 tablespoons honey
2 tablespoons unsweetened
cocoa powder
2 tablespoons unsalted
butter, softened
1 large egg
2½ teaspoons kosher salt,
divided
2¼ cups whole-wheat flour,
divided
1 egg white, lightly beaten
2 tablespoons old-fashioned
oats
1 tablespoon chopped
pumpkin seeds
1½ teaspoons sunflower seeds
- Spray a 12-inch cast-iron skillet
with cooking spray. - In the bowl of a stand mixer
fitted with the paddle attachment,
combine 1 cup warm water, yeast,
and granulated sugar. Let stand
until mixture is foamy, about
10 minutes. - With mixer on medium speed,
add all-purpose flour, brown
sugar, molasses, honey, cocoa,
butter, egg, and 2 teaspoons salt,
beating until combined, about
2 minutes. Switch to the dough
hook attachment. Add 1 cup wheat
flour, and beat for 2 minutes. Add
remaining 1¼ cups wheat flour,
and beat until dough is smooth
and pulls away from sides of
bowl, about 2 minutes. - Turn out dough onto a lightly
floured surface, and knead until
smooth and elastic, 4 to 5 times.
Spray a large bowl with cooking
spray. Place dough in bowl, turning
to grease top. Cover and let stand in
a warm, draft-free place (75°) until
doubled in size, about 1½ hours.- Turn out dough onto a lightly
floured surface. Divide into
12 pieces, and shape into balls;
place in prepared skillet. Brush
with egg white. In a small bowl,
stir together oats, pumpkin seeds,
sunflower seeds, and remaining
½ teaspoon salt; sprinkle over rolls.
Cover and let stand in a warm,
draft-free place (75°) until puffed,
about 1 hour. - Preheat oven to 350°. Bake until
golden brown, 20 to 22 minutes.
TO MAKE AHEAD
Prepare recipe through
step 5. Preheat oven to 275°.
Bake until rolls just begin
to change color and become
fi rm, 25 to 28 minutes. Let
cool completely. Transfer
to a resealable plastic bag.
Freeze for up to 1 month.
Remove rolls from freezer
1 hour before baking.
Preheat oven to 400°.
Place rolls in a 12-inch
cast-iron skillet. Bake
until golden brown,
10 to 12 minutes.