Molasses Buns Recipes

MOLASSES STICKY BUNS RECIPE

Steps:

• Combine flour, sugar, salt, and yeast in a large bowl.
• Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
• Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
• Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
• Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
• In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
• When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
• Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
• Cover and let rise in a warm place until doubled in size, about 30 minutes.
• Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

TRADITIONAL NEWFOUNDLAND MOLASSES BUNS

Steps:

• 1- In a large bowl add molasses, boiling water and baking soda, mix together with a spoon until it starts to fizz. 2- Then add brown sugar, room temperature butter, and all spices mix in to mixture until all combined. 3- In a small bowl add egg and milk mix together then add to large bowl with the other ingredients mix together. 4- Then sift flour and salt into mixture and blend together, you may need to use your hand now to fold all together. Dust with more flour if it's to soft, form into a ball. 5- After sprinkle flour on your counter top or board then place the dough ball mixture on it and cut in half. 6- Take one half and add the pork fat piece into mixture, then roll out on counter top. 7- Take a small cookie cutter or glass and cut out small round pieces of dough and place on a cookie sheet covered with parchment paper. Continue doing this until all buns are cut out, then roll out the other half of your dough and continue doing the same thing. 8- Preheat your oven to 350° and set your timer to 15 minutes, when baked place on a cooling rack or serve hot. Prep time- 10 Minutes Baking time- 15 Minutes Buns baked- 12 to 24 depending on the size. If you would like to make these molasses buns like they did back in the day when they used pork fat in the making of these buns replacing the butter or margarine. You first fry out the small pieces of pork and the fat from the pork you put in a bowl only using a 1/2 cup of the fat and replacing the butter in this recipe. Also you can use the pork scrunchions instead of the raw pork in the molasses bun recipe. Continue following the recipe above for the other ingredients, you can also add a cup of raisins of choice to this same recipe if you like to have that too. These molasses buns was made so many ways back in the day and I'm bringing you one way that I make them and my mom made them.

SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.

MOLASSES BUNS

Steps:

• Mix margarine or butter, molasses, sugar, and boiling water in a bowl.
• Add spices and baking soda.
• Add flour and raisins.
• Mix together just enough to blend well.
• Chill dough in fridge for 20 minutes.
• Roll out dough and cut into circles.
• Bake at 325 for 15-20 minutes.

MOLASSES-PECAN STICKY BUNS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

MOLASSES STICKY BUNS (KAF)

Steps:

• For the dough: Combine all of the dough ingredients in a large mixing bowl. If you're using active dry yeast, combine it with the water and let it soften for 5 minutes before adding the remaining ingredients. Mix and combine until you have a soft, smooth dough. Turn the dough out onto a lightly floured surface, and knead for 5 minutes. Scrape out the mixing bowl, grease it, and return the dough to the bowl. Cover and let the dough rise for 1 hour. You can also combine all of the dough ingredients in the pan of your bread machine; let it run through the dough cycle.
• Prepare the pan and topping: While the dough is rising, grease a 9 x 13-inch pan. Combine the topping ingredients in a small saucepan over low heat, and stir until the butter is melted and the mixture is smooth. Pour the topping into the prepared pan. If using nuts, sprinkle them over the topping mixture.
• To shape: After the dough's first rise, roll the dough into a 19 x 9-inch rectangle. Spread with the soft butter from the Filling ingredients. Sprinkle the dough with the brown sugar and cinnamon. Roll up like a jellyroll from the long side, and pinch the seam together. Cut the dough into 12 slices with a knife or some unflavored dental floss. Place the slices in rows, cut side down, on top of the topping. Cover the pan with greased plastic wrap and let rise for 45 minutes.
• To bake: Once the rolls are puffy-looking, preheat the oven to 350°F Bake for 30 Minutes, until an instant-read thermometer inserted in the center of one of the rolls reads 190°F Remove from the oven and flip the buns over onto a serving tray or parchment-lined baking sheet. Let the pan sit on top of the hot buns for a few minute so the topping can drip down, before removing it. Serve the buns warm, if at all possible.

EASY MOLASSES STICKY BUNS

Steps:

• Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.