Prep 4 hrs
Cook 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.
- 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!