Molasses Bread Rolls

Sweetened, spiced bread rolls are part of the traditional Easter feast all over Europe. With their ‘egg-in-a-cup’ look, these rolls are an ideal way to get in on the act...

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Recipe by Cook Vegetarian
Serves 12
Ready in 60 mins +

Ingredients

  • 450g Allinson Very Strong Wholemeal Flour
  • 100g strong white flour
  • pinch of allspice
  • 1 1/2 tsp salt
  • 25g butter
  • 3 tbsp Billington’s Unrefined Molasses sugar
  • 1 tsp easy bake yeast
  • 350ml warm water

How To Cook

  1. Oil the base and sides of 12 x 125ml dariole moulds or small terracotta pots. Put the wholemeal and white 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 easy bake yeast. Gradually pour in the warm water and mix together to make a rough dough.
  3. Tip the dough out onto a lightly floured surface and stretch and knead for 10 minutes until smooth and elastic.
  4. Cut the dough into 12 even sized pieces and 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 about 30 minutes.)
  5. Preheat the oven to 220C(Fan 200C)/425F/Gas 7. Remove clingfilm from bread and reduce the oven temperature to 200C(Fan 180C)/400F/Gas 6. Bake the rolls for 15-20 minutes until risen and golden.
    6. www.bakingmad.com
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Molasses Bread Rolls
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 60 mins +
    Ingredients
  • 450g Allinson Very Strong Wholemeal Flour
  • 100g strong white flour
  • pinch of allspice
  • 1 1/2 tsp salt
  • 25g butter
  • 3 tbsp Billington’s Unrefined Molasses sugar
  • 1 tsp easy bake yeast
  • 350ml warm water
    How to Cook
  1. Oil the base and sides of 12 x 125ml dariole moulds or small terracotta pots. Put the wholemeal and white 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 easy bake yeast. Gradually pour in the warm water and mix together to make a rough dough.
  3. Tip the dough out onto a lightly floured surface and stretch and knead for 10 minutes until smooth and elastic.
  4. Cut the dough into 12 even sized pieces and 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 about 30 minutes.)
  5. Preheat the oven to 220C(Fan 200C)/425F/Gas 7. Remove clingfilm from bread and reduce the oven temperature to 200C(Fan 180C)/400F/Gas 6. Bake the rolls for 15-20 minutes until risen and golden.
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