I have a friend that loves to eat at Outback Steakhouse simply for the rolls. It is soft with a hint of sweetness and pairs perfect with honey butter.
The rolls are easy to make, especially of you have a bread machine, and they store great in the freezer. Simply pop back in the oven for a few minutes to reheat when you’re ready to eat.
INGREDIENTS
1 1/2 cups warm water (105 F to 110 F)1/4 cup brown sugar
1/4 cup honey
3 tablespoons molasses
1 1/2 tablespoons active dry yeast
1 teaspoon kosher salt
1/4 cup canola oil
2 1/2 cups bread flour, or more as needed
1 1/2 cups whole wheat flour, or more as needed
3 tablespoons cocoa powder
1 to 2 tablespoons cornmeal, for the pan
DIRECTIONS
- If Using Bread Machine: Place all wet ingredients in first and then add dry ingredients and put on the dough cycle.
- If Using a Stand Mixer: In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, honey, and molasses until mixed well.
- Add wheat flour to water mixture.
- Add cocoa, yeast, and salt, and stir until blended.
- Allow mixture sit for 10 minutes.
- Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. You may not need to use all of the bread flour.
- Cover bowl with greased plastic wrap.
- Allow dough to rise in the bowl until doubled, about 30-60 minutes.
- After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.
- Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.
- Place rolls on a parchment lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger.
- Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light.
- Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.