These sweet molasses rolls are perfect for holiday dinners! With an earthy flavor and touch of sweetness, they’ll win over the hearts of everyone!
When you visit a steakhouse, it’s common for many to have these really soft, sweet, brown molasses rolls . Do you love them as much as I do? I LOVE them… I could practically eat half a dozen – but then I wouldn’t be able to eat my food.
So I try hard not to go overboard, but it’s a challenge.
This recipe makes the best sweet molasses rolls – they are fluffy, sweet, and perfect with whipped butter.
Perhaps even better with whipped cinnamon butter. They really aren’t hard to make either – just time to rise (twice) and you have a dozen and a half.
Sweet Molasses Rolls
Often times referred to as steakhouse rolls, these sweet molasses rolls are great to take to a potluck – or serve up at a holiday dinner. They are a favorite for people of all ages (I know because even my smallest gobbles them up!)
My two boys can literally inhale the entire pan if I let them!
Mix the Dough
To get started, mix the yeast and the warm water in your KitchenAid. Allow to proof for 10 minutes (it should result in a froth at the top – if it doesn’t, then toss your yeast and buy new).
Add the egg, butter, honey, molasses, baking cocoa, salt, brown sugar and all purpose flour. Mix just until moistened in your mixer. Add 1 C. of the whole wheat flour and turn the mixer on low. Add the remaining 1 C. a little at a time until it’s all mixed in.
Knead and Turn Out the Dough
Take your mixer up a notch and with the dough hook, knead the dough for 7 minutes – dough should be sticky and may pull away from the sides. You may need to add a smidge (1/8-1/4 C.) of additional flour. Turn out onto a lightly floured surface and knead a few times until it’s a smooth ball.
Let the Dough Rest and Rise
Place that dough ball into a lightly oiled bowl, cover with saran wrap, and in a warm place in your kitchen for 60-90 minutes to rise, until doubled in size.
After the rise, punch the dough down and shape into balls. Once the time has passed, punch down the dough, and divide into 16 equal pieces – shape into balls. I shape by pulling the sides over and pulling under to meet at the bottom so the rolls are even on top.
Place in a greased casserole dish, and repeat with all 16 rolls.
Final Rise and Bake
Once again, place in a warm spot in your kitchen for another 60-90 minutes or until doubled in size. Preheat the oven to 350 degrees F and generously brush the rolls with melted butter. Bake in the oven for 18-22 minutes until a nice golden brown.
Enjoy
Enjoy these rolls warm with a lovely pat of butter. If you make too many, freeze the leftovers in a ziploc bag and use your microwave to reheat as needed.
- 4 tsp Active, Dry Yeast
- 1 C. Warm Water
- 1 Egg, room temperature
- 2 Tbsp Butter, softened
- 1/4 C. Honey
- 3 Tbsp Molasses
- 2 Tbsp Baking Cocoa
- 1 tsp Salt
- 1/4 C. Brown Sugar
- 2 C. Organic, All Purpose Unbleached Flour
- 2 C. (or more) Organic, All Purpose Whole Wheat Flour
- Mix the yeast and the warm water in your KitchenAid and allow to proof for 10 minutes (it should result in a froth at the top - if it doesn't, then toss your yeast and buy new)
- Add the egg, butter, honey, molasses, baking cocoa, salt, brown sugar and all purpose flour - mix just until moistened in your mixer.
- Add 1 C. of the whole wheat flour and turn the mixer on low - add the remaining 1 C. a little at a time until it's all mixed in.
- Take your mixer up a notch and with the dough hook, knead the dough for 7 minutes - dough should be sticky and may pull away from the sides (you might need to add 1/8 - 1/4 C. additional flour).
- Turn out onto a lightly floured surface and knead 4-5 times until it's a smooth ball.
- Place that dough ball into a lightly oiled bowl, cover with saran wrap, and in a warm place in your kitchen for 60-90 minutes to rise, until doubled in size.
- (If you wish, you can preheat your oven to 200 and then turn off 5-6 minutes later and allow to rise there).
- Once the time has passed, punch down the dough, and divide into 16 equal pieces - shape into balls.
- I shape by pulling the sides over and pulling under to meet at the bottom so the rolls are even on top.
- Place in a greased casserole dish, and repeat with all 16 rolls.
- Once again, place in a warm spot in your kitchen for another 60-90 minutes or until doubled in size.
- Once doubled, preheat the oven to 350 degrees F.
- Brush rolls with melted butter, and sprinkle with oatmeal or, cornmeal (your choice), and place in the oven to bake for 18-22 minutes or until golden brown - pull out and let cool.
Worried that they will taste like chocolate? They won’t… the cocoa gives them a nice color along with the molasses – but they won’t taste like chocolate rolls.
Looking for more dinner roll recipes? Try these, below!
Would it work to make this into a loaf instead of rolls?
I haven’t but I don’t see why it wouldn’t! Give it a try. I love the rolls but it would be a delicious loaf too. You might need to adjust the baking time a bit, depending on the baking dish. Let me know how it works for you, Melissa.