I saw this recipe come across my feed and since the fall air is inspiring me to be crazy for anything with molasses, I thought I’d give it a try. It really was a very “low effort” recipe and the dough was easy to work with. I would not, however, call it a “no knead” recipe. I’ve rewritten the directions to simplify the steps even further.
11 2.5 oz rolls (or a dozen slightly smaller ones)
Mix together 2 1/2 c. AP flour, 1 tsp. salt, 2 1/2 tsp. instant yeast, and 1/2 c. ground flaxseeds*. In a small pot over low, melt 1/4 c. butter. Add 2/3 c. water and 2 tbls. molasses to butter and heat only to just warm. Add this mixture to the flour mixture. Add 1 egg. With the dough hook of an electric mixer, mix until combined. Then knead for about 4 more minutes. (Alternatively, knead and mix by hand for a few minutes, using a rubber spatula to help you scrape and fold the dough over.) Cover with a damp cloth and let rise for about 1 hour.
Shape your rolls as you like. (Balls are easiest, or try this lovely cloverleaf shape in a muffin tin.) Place onto greased baking sheet, cover, and let rise for 1 hour.
To add seeds to the top, moisten your fingers with water, gently dab the top of the roll, and sprinkle.
Bake at 350F for 20 minutes.
*I used Bob’s Red Mill flaxseed meal.
Counting down to Thanksgiving? Our freezer is getting stocked! Apple pies, chicken stock (for stuffing), and now these rolls have already been checked off the to-do list. What’s on yours?