Prep 2 hrs 30 mins
Cook 25 mins
I found this recipe in the 4 June 1983 issue of California Farmer magazine (page 29). It looked good, so I tried it. Not only did it become a family favorite, but also won its share of blue ribbons at the county fair. They can be baked, and served, in a casserole dish, hence the name.
- 1 cup milk
- 2 tablespoons dark molasses
- 2 tablespoons sugar
- 2 teaspoons salt
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup warm water
- 2 (1/4 ounce) packages active dry yeast
- 2 1⁄4 cups whole wheat flour
- 2 1⁄2 cups all-purpose flour
- Scald milk.
- Stir in molasses, sugar, salt and butter or margarine.
- Cool to lukewarm.
- Measure water into large bowl.
- Sprinkle yeast onto water and stir until dissolved.
- Stir in lukewarm milk mixture.
- Combine flours in separate bowl.
- Stir half of flour mixture into liquids.
- Beat until smooth.
- Stir in remaining flour.
- Turn dough out onto lightly floured surface.
- Knead until smooth and elastic, approximately 10 minutes.
- Grease bowl.
- Place dough in greased bowl, turning once to grease top.
- Cover and place in warm spot to rise until doubled in bulk, about an hour.
- Punch down and turn out onto lightly floured surface.
- Divide dough in half.
- Form 12 inch roll from each half.
- Cut each roll into 12 equal pieces.
- Form into balls.
- Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
- Cover and place in warm spot to rise until doubled, about 50 minutes.
- Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.
Great crispy crust to these beautifully browned, molasses-sweet rolls. All the times were right on and we both liked the texture the combination of whole wheat and white flours gave. Thanks, Sandaidh.