Brown Bread Rolls
Serves 12120 mins prep28 mins cook
A copycat of Cheesecake Factory brown bread that yields 12 delicious rolls, adaptable to loaves. The dough combines bread flour, whole wheat flour, and cocoa, enriched with molasses, honey, egg, and butter for a rich flavor. The tangzhong method adds moisture and texture for the perfect roll.
0 servings
What you need
Instructions
1: Make the tangzhong by whisking the ingredients in a small pot until smooth; cook until thickened like mashed potatoes, then cool for 10 minutes. 2: Dissolve the instant coffee in 250g of warm milk. 3: In a stand mixer bowl, combine the tangzhong, coffee/milk, and other ingredients excluding the butter; mix until a dough forms. 4: Add the butter and mix for 8-10 minutes until a rough windowpane is achieved. 5: Shape the dough into a ball, cover, and let rise for 1-2 hours until doubled in size. 6: Deflate the dough, divide it into 12 equal portions, and shape into balls; let rest for 15 minutes. 7: Roll each dough ball into a long rectangle, fold the sides to the center, and roll up to seal the seam; repeat for remaining dough. 8: Roll each bun in a damp cloth and oats; place in a greased 11x11 pan and let rise for 45 minutes. 9: Preheat the oven to 350°F and bake for 22-28 minutes.View original recipe