BAKE 26 – JULY 2, 2020

Yeast Utilized: 4 teaspoons

Half of the pan dulce went to my parents and one brother’s family before they left on a trip. Time for more baking. I still have lots of molasses, so I searched out a good recipe that featured that and chose to try making sweet molasses brown bread rolls.

I put on “Hamilton” again, got my egg room-temperatured, and gathered my ingredients. It was quite fun to watch the yeast blooming in the warm water.

Also got to use my new spatula. It’s so sturdy!

I pretty much ignored the specifics about the flour. I put in a mix from the start.

Look at that beautiful color.

I started kneading it a bit too soon (which gives the feeling of trying to knead pudding), but eventually the flour won out and I had a dough.

Albeit a dough that didn’t rise much.

The recipe called for 16 rolls, but I chose to do 12 instead.

Consistent size? I don’t know her.

These also didn’t rise very much, but they were adequate. (Don’t know how they expected four more to fit in there… Lots of smooshing, I suppose.)

I then baked it for the recipe’s 22 minutes.

Pretty, but…

I checked inside one and I’m glad I did, because it was DOUGH. Not remotely done, so I put it back in for, I think, about another 15 minutes.

Even prettier. I mean, the color. They’re a wreck otherwise.

I did not make the brown sugar butter, but I can’t say I find these lacking in any way. Delicious.

Three cheers for molasses! Even if it super stinks.

To the next bake—–>