Overnight Molasses Pan Rolls Recipe
Ingredients
| Unbleached flour | 4 Cup (16 tbs) | |
| Brown sugar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Active dry yeast | 2 | |
| Water | 2 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| 2 1/4 cups plus 1 tablespoon whole wheat flour, divided | ||
| Butter-flavored vegetable cooking spray | ||
Directions
Combine first 4 ingredients in a large mixing bowl; stir well.
Set aside.
Combine water, molasses, and oil a small saucepan; cook over medium heat until very warm (120° to 130°).
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until well blended.
Beat an additional 2 minutes at medium speed.
Gradually stir in 2 1/4 cups whole wheat flour to make a soft dough.
Sprinkle remaining 1 tablespoon whole wheat flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough, and refrigerate at least 8 hours.
Punch dough down, and let rest at room temperature 15 minutes.
Divide dough into 40 equal portions, and shape each portion into a ball.
Place balls in two 9-inch square pans coated with cooking spray.
Cover and let rise in a warm place , free from drafts, 40 minutes or until dough is doubled in bulk.
Bake at 375° for 15 minutes or until lightly browned.
Coat rolls Lightly with cooking spray.
Set aside.
Combine water, molasses, and oil a small saucepan; cook over medium heat until very warm (120° to 130°).
Gradually add liquid mixture to flour mixture, beating at low speed of an electric mixer until well blended.
Beat an additional 2 minutes at medium speed.
Gradually stir in 2 1/4 cups whole wheat flour to make a soft dough.
Sprinkle remaining 1 tablespoon whole wheat flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough, and refrigerate at least 8 hours.
Punch dough down, and let rest at room temperature 15 minutes.
Divide dough into 40 equal portions, and shape each portion into a ball.
Place balls in two 9-inch square pans coated with cooking spray.
Cover and let rise in a warm place , free from drafts, 40 minutes or until dough is doubled in bulk.
Bake at 375° for 15 minutes or until lightly browned.
Coat rolls Lightly with cooking spray.
Chef
