4 tsp active dry yeast
1 cup warm water
2 tbsp butter, softened
¼ cup honey
2 Tablespoons Molasses
3 tbsp baking cocoa
1 tsp salt
¼ cup brown sugar
2 cups all-purpose flour
2 cups whole wheat flour
In a stand mixer (or in a large bowl), combine the warm water and yeast. Let sit for about 10 min.
Once yeast has been proofed, add egg, butter, honey, molasses, baking cocoa, salt, brown sugar, all-purpose flour, and food coloring into the mixer and mix (or stir with a big wooden spoon for those without a mixer) for about 1 minute.
Once combined, add 1 cup of whole wheat flour and mix on low. Gradually add another cup of the whole wheat flour.
Continue mixing for 7-10 min adding a bit more whole wheat flour if necessary.
Pull dough out and knead on a floured surface 4-5 times into a ball.
Put dough in a bowl and let rise in a warm place, covered, for 60-90 min. or until the size has doubled.
Punch the dough down and shape into 16 rolls.
Place in a greased 9×13 pan and let rise for another hour.
Bake at 350 degrees for 20 min (the tops of my rolls got a little hard. I would cover them the last 5-10 min next time)
Brush the rolls with melted butter and dust with cornmeal.
Lather in more butter and enjoy!
Adapted from It’s Always Autumn
- Calories: 108