Hostess At Heart

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Sweet Molasses Brown Bread Rolls Recipe

Updated: By 81 Comments

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Sweet Molasses Brown Bread Rolls are soft and delicious. Molasses, honey and whole wheat flour give these rolls a mild sweetness and great flavor, especially when slathered with brown sugar butter!

Sweet Molasses Brown Bread Rolls recipe

Some time ago I participated in a bread baking challenge group where we were given monthly challenge themes. This Sweet Molasses Brown Bread Rolls recipe was created during a challenge for “sweetbreads”.

There are tons of sweetbreads, but the intention was to make bread that requires yeast. I love cinnamon rolls and those sweetbreads, but I wanted to try something just a little different.

I wanted to make a brown bread that can be served with a savory meal. Such as those brown bread rolls that have a slight sweetness to it but isn’t all about the sweetness.

I found this recipe by “its always autumn”. You really should check out her website. This gal does it all!

Sweet Molasses Brown Bread Rolls

She “claimed” that this bread was a knock-off of the Outback Steakhouse brown bread.

Well, I haven’t been to Outback for quite some time, but remember those rolls very well. They serve it warm on a breadboard with their own whipped honey butter. I had all of the ingredients, so that was the clincher.

Sweet Molasses Brown Bread Rolls

When I had put my dough together, it was quite stiff. I really wondered if this bread was going to be light and soft.

Well, I said I wasn’t a bread scientist because these rolls were all of that.

While my rolls were baking, I put a stick of softened salted butter in my food processor with 1/4 cup of brown sugar and a tablespoon of honey and whizzed everything together until it was creamy.

I then put it in a jar. Oh my, I could slather that stuff on anything and go back for seconds! Slathered on these rolls is something close to an out of body experience.

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

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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.

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5 from 4 votes

Sweet Molasses Brown Bread Rolls Recipe

Soft Sweet Molasses Brown bread rolls are soft and delicious. Molasses, honey and whole wheat flour give these rolls a mild sweetness and great flavor, especially when slathered with brown sugar butter!
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

Dough

  • 4 teaspoons 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 stick salted butter
  • 1/4 cup brown sugar
  • 1 tbsp honey

Instructions

  • Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
  • Combine all remaining ingredients, except for the whole wheat flour and mix together using the paddle beater. Scrape down sides and mix until just 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 in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover and allow to rise until doubled in size, 90 minutes.
  • Preheat oven to 350 degrees F.
  • Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
  • Brush with melted butter and sprinkle with cornflour (optional)
  • Bake for 22 minutes.

Notes

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

Nutrition

Calories: 163kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Cholesterol: 10mg | Sodium: 154mg | Potassium: 176mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15IU | Calcium: 21mg | Iron: 1.7mg
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!

Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. 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

  2. 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

  3. Shelle says

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

    Reply

  4. 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

  5. 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

  6. 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

  8. Sweet and Savoury Pursuits says

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

    Reply

  9. 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

  10. 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

  14. 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

  15. 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

  18. simplyvegetarian777 says

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

    Reply

  22. 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

  23. 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

  26. 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

  27. 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

  28. 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

  30. 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

  31. 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

  32. 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

  34. 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

  35. 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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