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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.
- 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
- To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
- In 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.
- Add water mixture to flour mixture.
- Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
- Turn dough out on a lightly floured surface.
- Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl, turning once to grease surface.
- Cover, let rise in a warm place until double in size (about 2 hours).
- To shape the rolls: Punch down dough.
- Turn dough out onto a lightly floured surface.
- Divide into nine or 10 portions.
- Cover and let rest for 10 minutes.
- Meanwhile, lightly grease a large baking sheet; set aside.
- Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
- Place on prepared baking sheet.
- Brush rolls with melted butter.
- Using a knife, make three diagonal cuts in the top of each roll.
- Cover; let rise until nearly double in size (1 1/2 to 2 hours).
- Preheat oven to 350 degrees F.
- To bake the rolls, uncover rolls.
- Bake 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).
- Immediately transfer rolls to a wire rack.
- Serve warm or at room temperature.
- Makes 9 or 10 large rolls.
So yummy! Very sweet, just how I like it. I was concerned I might end up with chocolate flavored rolls, but you can't taste the cocoa at all. They were vey hearty, but still soft and chewy. Will I make this one again!