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Sweet Molasses Brown Bread Rolls Recipe

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Molasses Brown Bread Rolls are soft and tender. Molasses and a bit of honey give this easy brown bread recipe a mild sweetness. Topped with our special butter makes them unforgettable!

A roll sits next to a rolled pulled apart and buttered next to a jar of butter and in front of a basket of rolls.

Molasses Brown Bread Rolls recipe is an easy bread roll to make.

The combination of molasses and honey adds just a hint of sweetness to these brown bread rolls. A touch of cocoa gives this bread a depth of flavor but by no means a chocolate flavor.

This Homemade Brown Bread has been compared to the bread served at Outback and Cheesecake Factory restaurants.

There’s a reason that we go to those restaurants, and the memory of their Brown Bread Rolls with honey butter is a big one! This recipe, in my humble opinion, resembles that bread that we gorge on.

This recipe is more bread than sweet and the perfect balance to a savory meal.

Sweet Molasses Brown Bread Rolls

Molasses Brown Bread Recipe Ingredients

  • Dry Yeast – Active, Instant, or Rapid Rise
  • Egg – Makes this bread richer and acts as a binder for the ingredients
  • Honey – Adds sweetness to this brown bread recipe. We use local but use what you have available to you.
  • Molasses – Adds sweetness to these rolls and also aids in keeping the bread moist. The varieties are explained below.
  • Cocoa – Adds a deep richness to the flavor without the actual taste of chocolate. We use Dutch-processed cocoa.
  • Brown Sugar – Either light or dark varieties will work just fine.
  • Flour – We used whole wheat and all-purpose flour in this recipe. Using just whole wheat would have made these rolls dense. The combination of the two flours kept our Molasses Brown Bread soft and tender.
  • Salt – We like using fine sea salt in our bread recipes. The granules are small and will not sink to the bottom of our dry ingredients like the coarser varieties.
  • Garnish – The tops of these rolls can be dusted with a light sprinkle of cornmeal or oats. It can be skipped altogether as well
Sweet Molasses Brown Bread Rolls

What’s the best variety of molasses to use?

Molasses is a liquid and will add moisture and a darker hue to Brown Bread. There are basically three varieties of molasses. You can use what you prefer. Here are the differences.

  1. Light molasses – lighter in flavor and hue. Perfect for baking and candies.
  2. Dark molasses – stronger in flavor and darker hue. Can be used interchangeably with light molasses. Often used for gingersnap recipes.
  3. Blackstrap molasses – very dark in hue and has a strong flavor with a bitterness to it. Often used in barbecue or baked bean recipe. (source)

How to make Brown Bread

  1. Combine dry yeast with warm water and let it rest until it blooms in the bowl of an electric stand mixer, approximately 5 to 10 minutes. Note: if you use instant yeast, rapid rise, or active yeast, you don’t have to wait.
  2. Add the egg, honey, molasses, all-purpose flour, cocoa, brown sugar, salt, to the yeast mixture. Mix together using the paddle attachment.
  3. Change the paddle attachment to the dough hook attachment on the mixer.
  4. With the mixer on low, gradually add 1 cup of whole wheat flour and mix until combined. Gradually add the other cup of whole wheat flour until the dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
    • This is a stiff dough but it will bake up soft and tender.
  5. Turn dough out onto a lightly floured surface and knead it until it’s tight and smooth 4 to 5 times.
  6. Place the dough in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover and allow the dough to rise until doubled in size, 90 minutes.
  7. Punch down the dough and form 16 rolls. Place them on a greased 9X13 inch baking dish and allow them to rise again for 1 hour.
  8. Brush the tops with melted butter and dust with cornmeal or oats. (optional)
  9. Bake

If you’re going to use the Brown Sugar Honey Butter, you can make it before or while you’re making your rolls.

Bread can be stored at room temperature 2 to 3 days or frozen wrapped with plastic wrap and placed in a freezer bag for up to 3 months.

How to make Brown Sugar Honey Butter

  1. Whip a stick of butter in the bowl of an electric mixer and beat until light and fluffy.
  2. Add the brown sugar and honey. Continue beating until well blended.
  3. Store in a covered container in the refrigerator. Brown sugar honey butter and also be frozen. We like to roll ours in a piece of plastic wrap in the shape of a tube and freeze it so it can be sliced for serving.

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

We LOVE baking bread! You can find all of our bread recipes here!

Pin it!

Two photo collage for Pinterest. The top photo is of several rolls and the bottom photo is of a roll split in half and spread with butter.

We really enjoyed these rolls, and even though I bake a lot of bread it reminded me that I need to make rolls more often.

Oh and that butter would be delicious on pancakes or waffles too. I’m just drooling thinking about it.

Close up shot of a brown bread roll split in half and spread with butter. A whole roll and jar of butter sit in the background.
Print
5 from 8 votes

Sweet Molasses Brown Bread Rolls Recipe

Molasses Brown Bread Rolls are soft and tender. Molasses and a bit of honey give this easy brown bread recipe a mild sweetness. Topped with our special butter makes them unforgettable.
Prep Time 15 mins
Cook Time 22 mins
Proofing time 2 hrs 30 mins
Total Time 3 hrs 7 mins
Servings 16
Author Hostess At Heart

Ingredients

Bread Dough

  • 4 tsps active dry yeast
  • 1 cup warm water 110 degrees F
  • 1 egg room temperature
  • 1/4 cup honey
  • 3 tbsp molasses
  • 2 tbsp cocoa I used dutch processed
  • 1 tsp salt
  • 1/4 cup brown sugar
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • Cornmeal optional

Brown sugar butter

  • 8 tbsp salted butter 1 stick
  • 1/4 cup brown sugar light or dark
  • 1 tbsp honey

Instructions

Molasses Brown Bread

  • Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
  • Add the egg, honey, molasses, all-purpose flour, cocoa, brown sugar, salt, to the yeast mixture. Mix together using the paddle attachment until combined.
  • Change beater to the dough hook. Add one cup of the whole wheat flour and mix on low until combined. Gradually add another cup of whole wheat flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
  • Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place the dough in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover the dough and allow to rise until doubled in size, 90 minutes.
  • Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
  • Preheat oven to 350 degrees F.
  • Brush with melted butter and sprinkle with cornflour or oats (optional)
  • Bake for 22 minutes.

Brown Sugar Honey Butter

  • Add the stick of butter to the bowl of an electric mixer and mix until the butter is light and fluffy.
  • Add the brown sugar and honey to the butter. Continue beating until smooth.

Notes

Adapted from Itsalwaysautumn.com
Nutritional value doesn’t include brown sugar butter.

Nutrition

Calories: 163kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 155mg | Potassium: 175mg | Fiber: 3g | Sugar: 11g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
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Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. Mahy says

    I’ve got to make a big batch of these because I do have a feeling that they won’t last long. They certainly look absolutely amazing!

    Reply

  3. Lisa says

    I’ve got a nearly full jar of molasses (I just made a BBQ sauce) and now I need to make these delicious buns. They look perfect to go with a bowl of soup or savory braise,

    Reply

  5. Cate says

    This is my absolute favorite type of bread, but I’ve never tried making it myself! Thanks for the recipe can’t wait to make it.

    Reply

  6. Summer Shugart says

    Can you freeze the dough into balls and thaw and bake? I’m looking to make these for Thanksgiving and trying to get a few things made ahead of time. Thank you!

    Reply

  8. Erin says

    We loved this bread SO very much! What a delightful thing to be making this time of year (and with everything that’s been going on.) My girls and I loved working on this dough together.

    Reply

  9. Kathleen says

    These rolls are amazingly delicious, soft, chewy, with rich flavor!! They easily beat Outback’s brown bread rolls! Thanks for the recipe!

    Reply

  10. Shelle says

    Made them for the COVID-Easter celebration (needed new recipes in out lockdown). These turned out amazing. Thank you!

    Reply

  11. Bev says

    I don’t have enough whole wheat flour – and flour is one of those “hard to find” items these days – could I just use all purpose instead?

    Reply

  12. Rebecca says

    Hi Julie,

    I’m getting ready to make 2 batches of these rolls. The 2nd batch is going to a friend. I want to prepare it enough and have her bake it for the family for dinner so that they have it hot and fresh out the oven. Where in the process would I stop and take to her? Refrigerate after first rise and been formed into 16 rolls and then have her do 2nd rise, then bake?
    Thank you

    Reply

    • Julie Menghini says

      What a wonderful thing to do, Rebecca! I’ve not done this but I would let them rise, punch them down and then form the rolls. I would then cover them with plastic wrap and refrigerate them until you take them to your friend. I would instruct your friend to let them come to room temperature while the oven preheats or about 30 minutes to that hour. They will continue to ferment while in the refrigerator even though it slows down.

      Reply

  13. debi at Life Currents says

    I love fresh homemade v=bread & this looks fabulous. That molasses looks like it’ll add the perfect amount of flavor and moisture.

    Reply

    • Julie Menghini says

      Thank you so much Winnie! After looking at your site and seeing how talented your are, that is indeed a compliment! I appreciate your visiting!

      Reply

  15. Sweet and Savoury Pursuits says

    This bread sounds perfect, I just love molasses, and with that butter, you just can’t go wrong!

    Reply

  16. Jhuls says

    I need some of these right now, Julie. I wish I acty have it in front of me. I have just made my coffee and now I almost lick the screen. 😀 Happy FF and thanks for bringing these beauties. Enjoy your weekend. 🙂

    Reply

  17. breakfastdramaqueen says

    These look so so good! I’m a giant fan of molasses, and I love that you’ve used half whole wheat flour 🙂

    Reply

    • Julie Menghini says

      Thank you so much! They were very soft and stayed that way for several days. My husband did a number on that butter! I think he ended up putting it on anything. 🙂

      Reply

  21. Lora @cakeduchess says

    I’m thinking these rolls would be lovely to serve at a dinner party I’m having next week! I may have to sneak a couple just for me with that brown sugar butter…oh, my!!

    Reply

  22. cookingwithauntjuju.com says

    Your bread looks delicious – I have not made any brown bread in a long time – I use to make it regularly when I served a hearty German meal 🙂

    Reply

    • Julie Menghini says

      Thank you Judi! These rolls are light enough that they would go with a heavy meal. That butter is addicting! Not thigh friendly at all. 🙂

      Reply

  25. simplyvegetarian777 says

    Absolutely fantastic and indulging. The bread itself is so good but that addition of butter is super awesome ❤️

    Reply

  29. hroyal10 says

    Julie – I love these rolls! They turned out great, I can’t wait to have them with my next steak meal and really get the full outback experience! 🙂

    Reply

    • Julie Menghini says

      Thank you! They were very easy to make, and I will definitely make them again. Their slight sweetness goes perfectly with a savory meal. I hope you will let me know how they turn out when you make them!

      Reply

  30. Chelsea says

    Ooh, good reminder about that slightly sweet, warm bread! I think I’ve seen that “it’s always autumn” recipe and bookmarked it somewhere; happy to have it back at the front of my mind. Also, that whipped sweet butter? Please! Sounds so dreamy.

    Reply

    • Julie Menghini says

      Thank you so much Chelsea for stopping by. I just love to bake bread and there is always that perfect bread for an occasion. The butter was definitely delicious. I think my husband is still licking the jar clean. 🙂

      Reply

  33. khenricks says

    Yum, yum, yum! I haven’t been to Outback in a gazillion years, but I do remember this bread … and I am totally going to make your version … with that butter too!

    Reply

    • Julie Menghini says

      Thank you Kimberly! My husband suggested that I leave lumps in the butter. I’m surprised he didn’t just dump brown sugar on the rolls! I haven’t been to Outback either. My husband makes to darned good a steak at home.

      Reply

  34. Celebrating Sunshine says

    Haha, “out of body experience”! I’m sure it was exactly that. I love the presentation! 🙂

    Reply

    • Julie Menghini says

      Thank you Ana! John is still licking the empty butter jar. He said next time leave brown sugar lumps. Glutton!

      Reply

  35. Heather Schmitt-Gonzalez | girlichef.com says

    I love the sound of these, and I’m thinking they’d be the perfect thing to slide into one of our holiday bread baskets. Plus that brown sugar honey butter…mmmmm!

    Reply

    • Julie Menghini says

      Thank you Heather! I do love when several kinds of rolls are served and I secretly hope to get a certain one while waiting my turn. I’m such a kid.

      Reply

  37. petra08 says

    Your rolls looks so professional! Not to mention yummy! Wow, I wish I had been there when they came out of the oven! Recipe saved and I might even get over my “flour” phobia and give them a go, with that butter you made! 🙂

    Reply

    • Julie Menghini says

      Thank you Petra! Flour phobia? You aren’t a baker? These really aren’t difficult at all. Now that butter is just short of sinful. John wants me to make more but I think it’s best to wait a bit so the thighs can recover from the last jar. 🙂

      Reply

      • petra08 says

        Well, I always seem to get more flour outside the bowl, on myself included so I tend to actually avoid it! A friend of mine calls it my “flour phobia”, she is of course an excellent baker, whilst I am not a great baker at all. I will give these a go and yes, yum, the butter! 🙂

        Reply

        • Julie Menghini says

          I would love a report! I do get flour showers once in a while too. Especially if the mixer is involved.

          Reply

  38. chef mimi says

    I went to Outback probably 25 years ago and wasn’t very impressed. but these breads do look fabulous!!!

    Reply

    • Julie Menghini says

      Thank you Mimi! My husband can make one mean steak so between the sodium and fat in those commercial steaks we don’t do either. This bread was yummy though.

      Reply

  39. Amanda @ The Chunky Chef says

    Ohhhh wow Julie!! Outback’s bread is one of my all-time favorite breads… I’ve been meaning to find a recipe for it… and now I’ll definitely use this one 😀 😀

    Reply

  41. Loretta says

    Definitely going to give this a try Julie. This is the type of bread that I can manage, I might even have all the ingredients on hand. Can’t wait to make that sweet butter too. You are definitely staying challenged with your breads aren’t you? 🙂

    Reply

    • Julie Menghini says

      Thank you Loretta! This was a new one for me and the dough was not soft. It was actually very dense but they came out soft and boy did my kitchen smell good! Please let me know what you think.

      Reply

  42. Liz Weber Berg says

    I can’t wait to try this recipe! My mom used to make a sweet, brown bread when we were children—so delicious!!!

    Reply

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