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Lisa’s ‘Best Buns’ Molasses Rolls

Our very own Lisa – who wowed everyone with her baking and cooking wizardry – won the distinction of the ‘Best Buns of Cincinnati’ for these rolls – we think you will agree. Moist, with just the right amount of chew – these rolls may not make it to the table if a slab of butter is handy!

Molasses Rolls
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Yeast rolls with distinct molasses taste. Recipe is for hand mixing. You can use a cusinart changing to a hook after adding the flour. (The original recipe quantities are in parenthesis and is for a doubled recipe)
Molasses Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Yeast rolls with distinct molasses taste. Recipe is for hand mixing. You can use a cusinart changing to a hook after adding the flour. (The original recipe quantities are in parenthesis and is for a doubled recipe)
Cook Time
15-20minutes
Cook Time
15-20minutes
Ingredients
  • 3** cups milk Heat with butter- luke warm (24oz milk)
  • 8 tbsp butter (4oz)
  • 1 tbsp Dry Yeast Proof in bowl w/sugar & water (1/2 oz)
  • 1/8 cup Sugar (1 oz)
  • 1 1/2 cup Water 105 degrees
  • 2/3 cup Molasses Add molasses, bran, salt, seeds to milk mixture (2/3 cups)
  • 2 tbsp Bran (4 oz)
  • 2 tbsp Salt
  • 1/2+ cup Sunflower Seeds
  • 5.5-6.6** cups Flour Maine Grains Whole Wheat or Sifted (3 lb 7 oz)
Servings:
Units:
Ingredients
  • 3** cups milk Heat with butter- luke warm (24oz milk)
  • 8 tbsp butter (4oz)
  • 1 tbsp Dry Yeast Proof in bowl w/sugar & water (1/2 oz)
  • 1/8 cup Sugar (1 oz)
  • 1 1/2 cup Water 105 degrees
  • 2/3 cup Molasses Add molasses, bran, salt, seeds to milk mixture (2/3 cups)
  • 2 tbsp Bran (4 oz)
  • 2 tbsp Salt
  • 1/2+ cup Sunflower Seeds
  • 5.5-6.6** cups Flour Maine Grains Whole Wheat or Sifted (3 lb 7 oz)
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees Heat milk and butter till lukewarm Proof in bowl - yeast, sugar and water - 105 degrees
  2. Add to the bowl with milk: molasses, bran, salt, sunflower seeds. Add 1/2 of the flour to the milk mixture. Add flour as needed to form dough
  3. Knead 5 minutes Place in oiled bowl - proof for 1 hour or till double in size
  4. Turn out onto lightly floured surface and portion out small/medium sized round buns - place on greased cookie sheet and let rest till double in size.
  5. Brush tops with butter - before and after baking. Bake about 15-20 minutes - depending on the size of your buns.
  6. Grab some soup and enjoy! **this recipe was adapted from Lisa's own professional notes - the original recipe calls for 24oz milk, 3lbs 7 oz flour - you may want to use these professional measurements - in ( ) - to duplicate her notes.
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