2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 32

WHOLE WHEAT MOLASSES ROLLS

MAKES 12

Molasses adds a hint of sweetness to these f luffy 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

1. Spray a 12-inch cast-iron skillet with cooking spray.


2. 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.


3. 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.


4. 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 rise in a warm,

draft-free place (75°) until doubled in size, about

1½ hours.

5. Turn out dough onto a lightly floured surface.
   Divide into 12 pieces, and shape into balls; place
   in prepared pan. Brush with egg white.


6. 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.


7. Preheat oven to 350°.


8. Bake until golden brown, 20 to 22 minutes.
   Serve warm.

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

TO BAKE AHEAD

1. Prepare recipe through step 6. Preheat oven to 275°.
   Bake until rolls just begin to change color and become
   firm, 25 to 28 minutes. Let cool completely. Transfer
   to a resealable plastic bag. Freeze for up to 1 month.


2. 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.