It’s so easy to make these delicious Molasses bread rolls. They’re perfect for sharing and taste delicious too served with chunky soup or smothered in butter. You could just shape these into regular rounds and bake them on a baking sheet, but when it’s time to impress, what better way to make a statement. This recipe makes 12 delicious bread rolls. Store leftovers in an airtight container, bread bin or cake tin and eat within 2 days. These rolls can be frozen too.
- 450g (1lb) very strong wholemeal flour
- 100g (31/2oz) strong white flour
- Pinch of allspice
- 11/2tsp salt
- 25g (1oz) butter
- 3tbsp unrefined Molasses sugar
- 1tsp easy bake yeast
- 350ml (12fl oz) warm water
Oil the base and sides of 12 x 125ml (4fl oz) dariole moulds or small terracotta pots. Put the flours into a large bowl with the allspice, salt and butter. Rub together with your fingertips to make crumbs.
Add the molasses sugar, and Easy Bake Yeast.
Gradually pour in the warm water and mix together to make a rough dough.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 mins until smooth and elastic.
Cut the dough into 12 even sized pieces, make each into a smooth ball. Then roll each one between the palms of your hands to elongate it. Drop smooth side up into greased pots or moulds. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30 mins.)
Preheat the oven to 220°C/ fan 200°C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/ fan 180°C/ gas 6. Bake the rolls for 15-20 mins until risen and golden.