Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.
Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Per Serving: 343 calories; protein 3.6g; carbohydrates 50.6g; fat 14.6g; cholesterol 26.1mg; sodium 217.2mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.