Two ways dinner rolls

I’m combining “two recipes” in one today.  The reason why I’m using “…” it’s because the two recipes aren’t really different but the images displayed in this posts will show you two fun versions for these sweet, airy and soft dinner rolls.  The first version is made with fancy molasses which gives the buns an incredible taste and dark colour.  The second version, which I think is the most common one, is made with honey and brushed up with an egg wash, topped with Maldon salt flakes, black sesame seeds & hemp seeds.

For freshness, keep them in the fridge or the freezer (even better) and warm up what you need at dinner time.  They will feel very hard and stale (even kept in the fridge) but don’t worry because the second you’ll warm them up, the soft texture will come back.

I don’t think I need to say how amazing they are warm, coming out of the oven with only salted butter O_O

This is what life is all about, warm bread with butter.

Molasses dinner rolls

 

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Prep time

2 hours 30 mins

Cook time

1 hour

Total time

3 hours 30 mins

 

Author: Ariel

Serves: 9 dinner rolls

Ingredients

• 200g of warm milk (I used 3.25% fat cow milk)
• 10g of active dried yeast
• 70g of fancy molasses (OR HONEY)
• 350g of all purpose flour
• pinch of fine seas salt
• 
  
• 1 egg wash (1 beaten egg)
• 
  
• Toppings:
• Sea salt crystals (I used Maldon salt)
• Quick oats
• sesame seeds
• hemp seeds

Instructions

1. - On the stove top, in a sauce pan, warm up the milk until it's lukewarm.
2. - Transfer the milk in a mixing bowl and sprinkle the active dried yeast on top. Let proof for 15mins or until frothy.
3. - Start by adding 200g of the flour and use a whisk to bring everything to a smooth and silky paste. Then add the remaining 150g of flour and knead the dough by hand until everything is well incorporated and it doesn't feel sticky in your hands anymore (about 5-6mins)
4. - Let rise in a light greased bowl covered with plastic wrap for 1h or until it has doubled in size.
5. - Grease and flour an 9x9 inches oven dish.
6. - Removed the air in the dough and fold it back on itself to form a boule and equally split it in 8-9 pieces. Roll each pieces in to smaller balls while making sure to close the bottom seam.
7. - Make three rows or three dough balls and let it rise, covered & seam down, for one hour or until they have doubled in size. About 30 minutes before the end of the last rise, pre-heat your oven at 350F.
8. - Bake in your pre-heated oven for 50mins to 1h.

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