Preview: These dark brown bread rolls are soft and darkly-colored dinner rolls with no rye flour. This recipe is written for a bread machine but directions for a stand mixer are included.
These oversized rolls remind me of the dark brown bread mini-loaves we used to get at Steak and Ale–the kind brought out on a wooden board with a serrated knife and garnished with whipped butter. You may find yourself looking for a white tablecloth and candles to complete the mood.
Dark bread is mysterious to me. Names like pumpernickel and Russian rye don’t help.
The stronger flavors aren’t exactly what this midwest farmer’s daughter grew up eating in her lunch box. Bologna and pumpernickel?? Nope.
But in this recipe, there are no strange flours. No hard-to-find additives or flavoring. No rye. Not even whole wheat flour.
What is the secret ingredient that makes these dark brown bread rolls dark?
The dark color comes from a spoonful of cocoa. But don’t worry. They don’t taste like chocolate. (Although chocolate in bread can be fabulous!)
As with most of my bread recipes, these are mixed in a bread machine, then baked in a conventional oven. The bread machine does the mixing, kneading, and proofing. All you have to do is form the rolls into a pretty shape, let them rise again, then bake in a conventional oven.
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Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Dark Brown Bread Rolls without Rye Recipe
Steakhouse Rolls are dark-colored rolls like we used to get at Steak and Ale. Directions for mixing and kneading in a bread machine are included.
Ingredients
- 2/3 cup (160 gr) lukewarm water
- 1/4 cup (62 gr)orange juice
- 3 tablespoons (42 gr) unsalted butter
- 1/4 cup (84 gr) honey
- 1 2/3 cup (188 gr) whole wheat flour
- 1 2/3 cup (200 gr)unbleached bread flour
- 1 1/4 teaspoon (7 gr) salt
- 2 tablespoons (11 gr) Dutch-process cocoa
- 2 1/4 t. (7 gr) instant yeast
Instructions
- Add ingredients to a bread machine pan in order given. Set on the DOUGH cycle and press START.
- Stand by for the first 10-15 minutes of the cycle and check the dough. If too sticky, add 1 tablespoon flour at a time. Conversely, if too dry (dough slaps loudly against the side of pan) add 1 or more tablespoon(s) of water.
- When the dough cycle finishes and the dough has almost doubled in volume, remove it from the bread-machine pan to a floured board.
- Divide dough into 8 pieces and form into oval rolls.
- Place on cookie sheet, cover loosely with a tea towel and allow to rise until almost double in a warm place. Use a serrated knife or kitchen shears to make a slash through the middle.
- Preheat your oven to 350 degrees F. Bake rolls for approximately 20 to 25 minutes. Their dark color makes these rolls somewhat difficult to assess for doneness. Either look at the bottom for browning or check internal temperature which should be close to 190 degrees F. Serve with butter.
Notes
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
How to substitute active dry yeast for bread-machine yeast or instant yeast:
If you substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
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Nutrition Information:
Yield:
8 servingsServing Size:
1 rollAmount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 334mgCarbohydrates: 50gFiber: 4gSugar: 10gProtein: 8g
Ju
Monday 1st of July 2019
May I know if I can sub the orange juice with vinegar? Thanks.
Paula
Tuesday 2nd of July 2019
I have not tried that Ju. The orange juice adds sweetness in addition to the acid.
~Jacqueline~
Friday 19th of April 2013
Do these rolls taste like chocolate?
Rikki
Tuesday 4th of November 2014
Not at all. They're similar to the rolls you'd get at Outback Steakhouse.
Clarissa
Friday 21st of September 2012
Hi, I love your tips for successful bread making! I'm dying to try this recipe, but here in Brasil we don't have "unbleached flour". I'm in Rio de Janeiro and I can't find this kind of flour in supermarkets, it's so disappointing... Is there any replacement? Thanks a lot! Clarissa
Paula
Sunday 23rd of September 2012
Clarissa,
You can used bleached flour. That is all I used for years. Some recipes may require a tablespoon or more of bleached flour when substituted for the unbleached.
Margaret
Friday 4th of December 2009
OH!!! These look fantastic.
This is how I do a lot of my breads. Machine work. Oven bake.
Katrina
Friday 4th of December 2009
Wow. Those look awesome. I'm surprised by the orange juice! Can't wait to try these!