Rye & Molasses Dinner Rolls
If you want to make a tasty dinner roll with a twist, look no further. Rye & Molasses dinner rolls are soft, buttery, light and luscious.
rolls
Ingredients
- 8 oz whole milk (1 cup)
- 1 oz butter
- 1 ½ oz molasses (2 tablespoons)
- 2 ¼ teaspoons dry yeast
- 2 large eggs (room temperature)
- 1½ teaspoon table salt
- 10 oz bread flour (2 cups, see note)
- 5 oz rye flour (1 cup)
- 2 teaspoons caraway seeds (optional)
- egg wash
Instructions
- Heat 8 oz whole milk in a microwave until scalding hot. Add 1 oz butter and 1 ½ oz molasses to the hot milk and stir until the butter is melted. Pour the milk into a mixing bowl. Set the bowl aside until the mixture is cooled to slightly warmer than body temp. Either by hand or with the mixer paddle, stir in 2 ¼ teaspoons dry yeast and 2 large eggs and mix until combined. Add 1½ teaspoon table salt and 10 oz bread flour and mix to combine. Switch to the dough hook if mixing on a stand mixer.
- Add 5 oz rye flour. Knead on medium for 5 minutes. If mixing by hand stir in as much flour as you can with a wooden spoon, then knead the remaining flour in by hand.
- The dough will feel quite soft and sticky at first. Resist the urge to add more flour. After several minutes of kneading it will start to gather on the hook and clear the bowl. Turn it onto a lightly floured surface and knead briefly to make a smooth ball. It should still feel a bit sticky.
- Place the dough in an oiled bowl, turning once to coat the surface. Cover with plastic wrap. Set the bowl in a warm place until the dough us doubled in size, about 1½ - 2 hours. After the first rise the dough can be refrigerated overnight or you can proceed with shaping the rolls.
- Generously butter a 13"x9" baking pan. Turn the dough out onto a lightly floured surface and knead in 2 teaspoons caraway seeds. Using a sharp knife or bench scraper cut the dough into 12 even pieces. (I use a scale to make sure all the rolls are the same size.)
- Roll each piece of dough under your cupped hand to form a smooth ball. Place the rolls into the pan and cover the pan with a damp towel or plastic wrap. Set it aside in a warm spot to rise until nearly doubled in size and the dough springs back slowly when poked (about 1 hour). Meanwhile, preheat the oven to 375 °F °F.
- Brush the rolls with egg wash and sprinkle with caraway seeds if desired. Bake the rolls until they are golden brown and feel light when picked up. About 10-15 minutes.
- Enjoy warm or at room temperature.
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Notes
How to Measure Flour:
I always recommend weighing for accuracy. If you measure by volume, spoon the flour into the cup and level it off. More tips in How to Measure Baking Ingredients. Bread Baking Guide:
For more on enriched doughs and fermentation timing, see my Bread Baking Guide. Baking Ahead:
After the first rise, refrigerate the dough for up to 2 days or freeze the shaped rolls and let them rise before baking. Sticky Dough Tip:
This dough starts soft. Don’t add extra flour or the rolls will be dense.
I always recommend weighing for accuracy. If you measure by volume, spoon the flour into the cup and level it off. More tips in How to Measure Baking Ingredients. Bread Baking Guide:
For more on enriched doughs and fermentation timing, see my Bread Baking Guide. Baking Ahead:
After the first rise, refrigerate the dough for up to 2 days or freeze the shaped rolls and let them rise before baking. Sticky Dough Tip:
This dough starts soft. Don’t add extra flour or the rolls will be dense.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!