Molasses bread rolls

  • Total Time

    1h 5m
    • Prep Time

      45m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Advanced
  • Dietary Needs

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

Method

  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.

  2. Add the molasses sugar and yeast.

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

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

  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. 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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