4 hrs 20 mins
This recipe is based on the small, dark bread loaves served in restaurants in the 70s and 80s. Recipe is from Better Homes and Gardens Holiday Baking.
My Private Note
Units: US | Metric
- 2 1/4 cups unbleached bread flour or 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened dutch cocoa
- 1 (1/4 ounce) package active dry yeast
- 1 cup water
- 1/3 cup orange juice
- 1/3 cup honey
- 1/4 cup butter, cut into pieces
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 cups whole wheat flour
- melted butter
- 1To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
- 2In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
- 3Add water mixture to flour mixture.
- 4Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
- 5Beat on high speed for 3 minutes.
- 6Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
- 7Turn dough out on a lightly floured surface.
- 8Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
- 9Shape into a ball.
- 10Place in a lightly greased bowl, turning once to grease surface.
- 11Cover, let rise in a warm place until double in size (about 2 hours).
- 12To shape the rolls: Punch down dough.
- 13Turn dough out onto a lightly floured surface.
- 14Divide into nine or 10 portions.
- 15Cover and let rest for 10 minutes.
- 16Meanwhile, lightly grease a large baking sheet; set aside.
- 17Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
- 18Place on prepared baking sheet.
- 19Brush rolls with melted butter.
- 20Using a knife, make three diagonal cuts in the top of each roll.
- 21Cover; let rise until nearly double in size (1 1/2 to 2 hours).
- 22Preheat oven to 350 degrees F.
- 23To bake the rolls, uncover rolls.
- 24Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
- 25Immediately transfer rolls to a wire rack.
- 26Serve warm or at room temperature.
- 27Makes 9 or 10 large rolls.
Browse Our Top Rolls/Biscuits Recipes
Nutritional Facts for Dark and Soft Restaurant Dinner Rolls
Serving Size: 1 (113 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 334.1
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.5 g
- Cholesterol 13.5 mg
- Sodium 298.6 mg
- Total Carbohydrate 63.0 g
- Dietary Fiber 5.0 g
- Sugars 15.5 g
- Protein 8.9 g