Bring everyone to the table with warm, fragrant rolls fresh from the oven. Made with a combination of our Artisan Bread and Whole Wheat flours and shaped into a simple wreath, they welcome friends and chosen family to those special gatherings where everyone fills their plates with homemade food and their hearts with memories to cherish.
Bring everyone to the table with warm, fragrant rolls fresh from the oven. Made with a combination of our Artisan Bread and Whole Wheat flours and shaped into a simple wreath, they welcome friends and chosen family to those special gatherings where everyone fills their plates with homemade food and their hearts with memories to cherish.
In the bowl of a stand mixer or a large mixing bowl, combine warm water, honey, molasses and yeast. Let sit for about 5 minutes, until the yeast begins to bloom.
In a separate bowl, combine flours, brown sugar, cocoa powder and salt. Add flour mixture to the yeast mixture along with softened butter. Mix with the dough hook attachment on medium speed for 8–10 minutes, or until a smooth dough forms. Alternatively, knead by hand for 10–15 minutes.
Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise at room temperature for about 1 hour, or until doubled in size.
Lightly dust a work surface with flour and turn the dough out onto the surface. Divide the dough into 24 pieces, about 40 grams each if using a scale. Shape each piece into a tight ball by tucking the edges underneath to create a smooth top, then rolling against the counter to tighten.
Line a large baking sheet with parchment paper. Grease the outside of a 3-inch round cookie cutter or straight-sided, oven-safe ramekin with butter or pan spray and place it in the center of the baking sheet.
Arrange 9 dough balls evenly around the cookie cutter or ramekin. Evenly space the remaining 15 rolls around the first circle. It’s okay if the rolls are snug or touching—this will create a tighter wreath shape.
Lightly spray or brush the surface of the rolls with water, then sprinkle the rolled oats evenly over the top. Loosely cover with plastic wrap and let rise for about 1 hour, or until doubled in size and the dough springs back very slowly when gently poked.
Preheat oven to 350°F. Bake for 30–35 minutes, or until rolls are baked through. Serve warm with whipped butter.
Both natural and Dutch process cocoa powder will work in this recipe. Dutch process cocoa powder will yield a slightly darker color.
We don’t recommend using blackstrap molasses, as it can be bitter and overpowering. Brands like Brer Rabbit and Grandma’s are great choices.
