Yeast rolls with distinct molasses taste.
Our very own Lisa, who wowed everyone with her baking and cooking wizardry, won the distinction of the ‘Best Buns of Cincinnati’ for these rolls! We think you will agree. Moist, with just the right amount of chew, these rolls may not make it to the table if a slab of butter is handy!
- Preheat oven to 375 degrees. Heat milk and butter until lukewarm.
- Proof in bowl – yeast, sugar and water – 105 degrees.
- Add to the bowl with milk: molasses, bran, salt, sunflower seeds. Add 1/2 of the flour to the milk mixture. Add flour as needed to form dough.
- Knead 5 minutes. Place in oiled bowl– proof for 1 hour or till double in size.
- Turn out onto lightly floured surface and portion out small/medium sized round buns– place on greased cookie sheet and let rest until double in size.
- Brush tops with butter– before and after baking. Bake about 15-20 minutes, depending on the size of your buns.
- Grab some soup and enjoy!
Recipe is for hand mixing. You can use a cuisinart, changing to a hook after adding the flour.
This recipe was adapted from Lisa’s own professional notes. The original recipe calls for 24 oz milk, 3 lbs 7 oz flour– you may want to use these professional measurements listen above in parentheses to duplicate her notes.