Molasses bread rolls - recipe

Molasses bread rolls

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  1. 1

    Oil the base and sides of 12 x 125ml (4floz) 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.

    For this step you'll need:

    • 450g Very strong wholemeal bread flour
    • 100g Very strong white bread flour
    • pinch Allspice (ground)
    • 1½tsp Salt
    • 25g Butter (unsalted)
  2. 2

    Add the molasses sugar and yeast.

    For this step you'll need:

    • 3 tbsp Unrefined molasses sugar
    • 1 tbsp Easy bake yeast
  3. 3

    Gradually pour in the warm water and mix together to make a rough dough.

    For this step you'll need:

    • 350ml Warm water
  4. 4

    Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  5. 5

    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 approximately 30 minutes.)

  6. 6

    Preheat the oven to 220°C (200°C fan, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (180°C fan, gas mark 6). Bake the rolls for 15-20 minutes until risen and golden.

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