Dark and Soft Restaurant Dinner Rolls

READY IN: 4hrs 20mins
SERVES: 9-10
YIELD: 9-10 rolls




  • 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.