Molasses Rolls

April 21, 2015

Egg cheese and home-brewed beer with juniper berries are part of our Christmas as well as Easter. So, it's no wonder that I always have some whey and mash in my freezer in spring. This means lots of baking with these leftover ingredients. 

This recipe was inspired by dark molasses, which I had been looking for many years, but it wasn't an easy task here in Finland. I was overjoyed, when I finally found a can in my local grocery store.

24 pcs.

5 dl whey
4 dl mash (leftover from brewing beer)
50 g fresh yeast
3 tsp salt
1,5 tbsp caraway seeds
3 tbsp oil
1 dl dark molasses
3 dl dark syrup (or light molasses)
1 dl talkkuna flour * (It's not the same, but you can replace this with wheat flour.)
1 dl oat bran
3 dl coarse ground rye flour
about 15 dl wheat flour

Talkkuna flour is a mixture of half-cooked, dried and usually roasted grains milled into flour. It's a traditional Finnish, agrarian food, which is making a comeback lately. It's most often eaten with yogurt, buttermilk or other milk products. Nowadays it's also a trendy ingredient in cakes, pies, muffins and smoothies. 

Stir the yeast and salt into lukewarm whey/mash mix. Mix in the caraway seeds, oil, molasses, syrup, talkkuna flour, oat bran and rye flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. It's impossible to tell the exact amount of wheat flour  to use, it depends on the moisture of the mash. 

Cover and leave to rise at room temperature for 30 minutes.

Turn the dough out onto a floured surface and knead it gently. Divide it in half. Roll each half into a rope. Cut each rope into 12 pieces. Put the rolls, cut side up, on parchment papers. Cover and leave to rise at room temperature for 20–30 minutes.

Preheat the oven to 225°C. Bake for 13–15 minutes.

Transfer to a wire rack, cover and let cool.

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