Boston Brown Rolls

Susan Feliciano


This is a favorite with my children. They like to eat them with baked beans, and put cream cheese or butter on them. They are a whole grain food.

★★★★★ 3 votes
18 rolls
2 Hr 30 Min
30 Min


1 c
whole wheat flour
1 c
yellow cornmeal
1 1/2 c
bread flour
3 Tbsp
dry buttermilk powder
1 tsp
baking soda
3/4 tsp
2 Tbsp
brown sugar
2 tsp
active dry yeast
1/2 c
dark molasses
1 c
warm water


1Stir together all dry ingredients, including yeast, in a large mixing bowl.
2Combine molasses and water and heat to 100 degrees. Whisk in egg, then add quickly to dry ingredients.
3Knead with a dough hook or by hand until until smooth and elastic, working in more bread flour as necessary to prevent stickiness. Let rise in a warm place until doubled in bulk, about 1 hour.
4Punch down and allow to rest about 10 minutes. Knead a few more times on an oil-coated surface, or in a large greased bowl.
5Divide dough into thirds, then divide each third into 6 balls. Place one ball of dough into each of 18 greased muffin cups. Cover and allow to rise in a draft-free place about 1 hour.
6Preheat oven to 350 degrees. Bake rolls about 24-28 minutes, until top is firm and rolls sound hollow when tapped. Brush tops with melted butter after removing from oven.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom