Molasses and whole wheat go well together. Whole wheat can taste either sweet and rich or woody and almost herbal, and adding molasses pushes the flavor in the direction of the former.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Molasses Whole Wheat Rolls
2 pkgs. dry yeast
1/2 cup lukewarm water
1 1/2 cups scalded milk
2/3 cup molasses
2 tsp. salt
2 eggs, unbeaten
3 3/4 cups sifted flour
3 cups unsifted whole wheat flour
1/3 cup shortening, melted
Dissolve yeast in warm water. Cool milk to lukewarm; add to yeast. Stir in molasses, salt and eggs. Combine enriched flour and whole wheat flour; add 4 cups of this mixture to yeast mixture. Beat until smooth. (Batter will fall in sheets from spoon.)
Beat in shortening. Add remaining flour mixture shortly, beating in well. Knead on lightly floured board until smooth and elastic. Place in a well-greased bowl and brush with soft shortening. Cover bowl and place in refrigerator until ready to use. (Will keep 4 or 5 days.) When ready to use, knead for a few seconds; shape into rolls, brush with melted shortening and set in a warm place to rise until double in bulk. Bake at 400 degrees from 12 to 15 minutes.
Makes about 5 dozen whole wheat rolls.