Brown Bread

"This is my mother-in-laws famous brown bread recipe. We find these rolls at every family gathering! I reach for this recipe over and over again when we are craving bread for it has so few ingredients and so easy to make. My kids make a meal out of it in the mornings especially when they get to slather their own homemade strawberry jam over the top! Makes 3 loaves or 48 rolls"
photo by Pumpkie photo by Pumpkie
photo by Pumpkie
photo by Laudee photo by Laudee
photo by Laudee photo by Laudee
Ready In:
3hrs 45mins
3 loaves




  • Mix the yeast, sugar, and 1/4 cup of warm water.
  • Let sit for 5 minutes.
  • (Yeast is good if it foams!) In large bowl combine water, salt, molasses, and Crisco.
  • Stir until salt dissolves.
  • Add the yeast mixture and stir well.
  • Sift in 6 cups of flour and stir until mixed well.
  • Keep adding flour until mixture becomes too hard to stir.
  • Flop the dough onto a well floured surface and knead 6-8 minutes.
  • Place dough in large greased bowl, cover, set in warm place and let raise until double in size.
  • Punch dough down and with greased hands form into 3 loaves and place in greased loaf pans or form into approx.
  • 48 rolls and place in greased pans.
  • Preheat oven to 350.
  • Let formed dough rise.
  • Cook in preheated oven at 350 for 40-45 minutes.
  • Let bread/rolls sit in pans for 5-10 minutes then finish cooling on wire racks.
  • Brush butter over the tops and ENJOY!

Questions & Replies

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  1. I halved the recipe and used my bread machime for the dough, excellent soft and fluffy, tastes is great also, I got I loaf and 9 rolls. Thanks for a great easy recipe!!!!!
  2. These are the best dark rolls I have ever had! Such a simple recipe and such great flavor. Thanks for posting, SA jr! =)
  3. I divided the recipe by three to make one loaf and used butter instead of crisco. Kneaded the dough down 3 times as I wanted a finer texture (no folding). I used 1/2 cup of butter (accidentally!) but the texture and taste still came out great. Really happy with my first go at this recipe!
  4. I have been looking for a recipe like this for so long! It was wonderful. I only made one loaf and didnt have time to cook it for the whole 40-45 min (more like 30) but it was still delicious. Next time I make it I will cook it the whole time because mine was a little too dense/moist. Also, I used rapid rise yeast, so I combined all the dry and then all the wet but it still turned out great. Next time I'll make all three loaves. Thanks!!!!
  5. I wasn't sure how these would be received by my family, since we usually have white bread, but I'm branching out. Wow! Once I got DD to see past the color, she said they were great, and ate more bread than soup. :) I made one loaf and 12 rolls, and they came out super soft and tasty. I was worried that the dough smelled too "molassas-y", but once it baked, it was just right. I also used 1/2 whole wheat flour and 1/2 AP, and it was perfect. Thanks for helping me expand my bread-making horizons!



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