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Molasses rolls in pots on a board with another roll broken open on the board. Tried & Tested

Molasses bread rolls

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1 stars based on 2 ratings

These impressive little rolls look so adorable and taste fantastic as the molasses sugar adds real depth of flavour.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:advanced

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Ingredients

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The Method Enter Bake mode

  1. Classic mode Step 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.

    Ingredients for this step

  2. Classic mode Step 2

    Add the molasses sugar and yeast.

    Ingredients for this step

  3. Classic mode Step 3

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

    Ingredients for this step

    • 350ml 11⅞ fl oz Warm water
  4. Classic mode Step 4

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

  5. Classic mode Step 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. Classic mode Step 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.