Grammy's Dark Rolls

These hearty dark rolls get their deep color and slightly sweet, malty flavor from a combination of molasses, honey, whole-wheat flour, and rolled oats. Pouring boiling water over the oat mixture softens the oats and melts the shortening in one step, which gives the finished rolls a tender crumb despite all that whole grain.

The dough should feel soft after kneading, not stiff. If you add too much flour, the rolls will come out dense instead of pillowy. Go easy, adding just enough to keep it from sticking to your hands.

Two rises build the flavor and structure. After the first hour-long rise, punch it down, divide into 12 balls, and let them proof again in the pan for 45 minutes before baking.

Pro Tips

• Let the oat mixture cool fully before adding the yeast. Anything over 110°F (43°C) kills the yeast and the rolls won’t rise.
• Knead lightly. This isn’t a bread that needs aggressive gluten development. A few minutes is enough.
• Cover with a damp cloth, not plastic wrap. The moisture keeps the surface from drying out and forming a skin during the rise.
• These freeze well after baking. Reheat wrapped in foil for soft, warm rolls any night.

Variations

• Replace molasses with dark brown sugar for a milder sweetness.
• Add a handful of sunflower seeds or flax to the dough for extra texture and nutrition.
• Brush the tops with melted butter right out of the oven for a glossy, soft crust.