These Molasses Dinner Rolls are perfect for all of your holiday dinners! They’re moist, fluffy and begging to be slathered with spiced butter.
There are a few things that smell absolutely amazing to me. Fresh rosemary and basil, toasted marshmallows and yeasty dough. I really hope I’m not alone here, but the prospect of making bread, rolls, pretzels, pizza dough etc… gets me so excited. The scent of these Molasses Dinner Rolls alone is enough to get me kneading.
Since the holidays are coming up, I thought I would share with you a classic roll recipe so that your family can enjoy them along with your other homemade goodies. Ever notice how the rolls are the one thing at Thanksgiving or Christmas that isn’t homemade? You’re lucky to even remember that they’re in the freezer and get them out in time to bake. Instead of relying on the grocery store for this one, make a batch of these a few days before the big meal and get ready to wow your guests.
- 1 cup whole milk, warmed to about 110°F
- 2 and ¼ teaspoons instant yeast
- ½ teaspoon granulated sugar
- 3 tbsp molasses
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted and slightly cooled
- ½ teaspoon salt
- 2 Tablespoons granulated sugar
- 3 and ½ cups bread flour
- ¼ cup softened room temp unsalted butter
- 2 tbsp dark brown sugar
- ⅛ tsp ground allspice
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cloves
- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast and ½ teaspoon sugar on top of the milk. Give it a stir and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes.
- With the mixer running on low, add the molasses, egg, egg yolk, melted butter, salt, 2 Tablespoons granulated sugar and 3 cups of flour. Beat on low speed for 1 minute, then add remaining ½ cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft and only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle-- add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a lightly greased bowl. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. I like to preheat the oven to 200°F then turn it off and place the bowl inside the oven.
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about ¼ cup each. about the size of a golfball. Shape into balls as best you can and arrange in a greased 9x13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
- Preheat oven to 350°F. Bake the rolls for 18-21 minutes until the tops are golden brown. While the rolls bake, mix the ingredients together to make the spiced butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of spiced butter onto each warm roll. Serve with any remaining butter.
- Cover leftovers and keep in the refrigerator for up to 1 week.
Thanks, to Sally’s Baking Addiction for the recipe inspo!