Molasses brown bread is a very popular bread often found in steakhouses. Occasionally mistaken for a similar named bread served often in Boston, Massachusetts. Molasses brown bread and brown bread are actually very different. Molasses bread has a nice soft but dense inside and a sweet finish to eat bite. Pairing this bread with warm whipped butter or honey butter is a definite treat for the taste buds.
Full time 5 hours
Makes 18 large dinner rolls
3 large eggs
5 1/2 cups all purpose flour
1 1/4 cup warm water, 110'-115'
1 cup wheat flour
3/4 cup molasses
1/2 cup butter ( if using salted eliminate salt from recipe)
1/4 cup brown sugar
4 1/2 tsp active dry yeast
For after baking:
2 tbsp butter, melted
In a large mixing bowl our 1/2 cup water and sprinkle yeast on the surface. Walk away and let bowl sit 10 minutes for yeast to activate. When you return yeast should be nice and foamy.
Whisk in eggs, molasses, butter, brown sugar, and salt. The butter will be slightly resistant to mixing and break into little bits, this is okay.
Add in wheat flour and whisk.
Add in 2 cups flour and 1/2 cup water and mix well to fully incorporate.
Add in 2 cups flour and remaining water and mix well to fully incorporate.
Add in 1 cup flour and knead to form a slightly stiff but malleable dough.
If dough is still sticky add in tiny amounts of remaining flour until no longer sticky.
Place a small amount of olive oil in a bowl and add in dough. Flip dough over to lightly oil both sides of dough.
Let dough rise for two hours covered by a kitchen towel.
Place any remaining flour on a table and turn dough out onto the floured surface.
Break dough into 18 pieces and roll in between palms to form uniform balls. Place balls onto a lightly greased baking sheet.
Allow to rise on baking sheet for 1 hour in a warm draft free place.
While this rises preheat oven to 375.
Bake rolls in heated oven for 20-25 minutes or until golden. Rolls should sound hallow when tapped lightly.
Remove from oven and brush tops of the rolls with melted butter.
Let cool on baking sheet for 15-20 minutes.
Pile rolls on cutting board or wire rack to cool for another 20 minutes before serving.