Brown Bread Cheesecake Factory Rolls
Craving those iconic brown bread rolls? This recipe delivers the soft, slightly sweet taste and distinctive dark color you love, complete with the signature rolled barley flakes baked right on top. These homemade rolls are surprisingly easy to make and will disappear quickly from your dinner table, bringing that Cheesecake Factory magic straight to your kitchen. Get ready for a truly delightful bread experience!
Servings: 18 rolls
Calories: 111kcal
Ingredients
- 114 ml warm water ½ cup, at 105-110℉
- 7 grams active yeast 2 ¼ teaspoons (one envelope)
- 255 ml coffee, cooled 1¼ cup
- 128 grams molasses ⅜ cup
- 95 grams honey 5 tablespoons
- 38 grams oil 3 tablespoons
- 24 grams unsweetened cocoa powder 5 tablespoons
- 14 grams salt 2¼ teaspoons
- 80 grams rye flour, dark or medium ¾ cup
- 80 grams whole grain pumpernickel rye flour ¾ cup
- 495 grams bread flour 3⅜ cup
- 6 tablespoons barley flakes for top of loaf
Instructions
- In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes until foamy.114 ml warm water, 7 grams active yeast
- Add the proofed yeast mixture to a stand mixer or bowl. Stir in the cold coffee, vegetable oil, molasses, and honey.255 ml coffee, cooled, 128 grams molasses, 95 grams honey, 38 grams oil
- Add the unsweetened cocoa powder to the mixing bowl of wet ingredients, stirring it to mix the cocoa powder.24 grams unsweetened cocoa powder
- Add the salt, rye whole grain (pumpernickel) flour, medium or dark rye flour, and bread flour.14 grams salt, 80 grams rye flour, dark or medium, 80 grams whole grain pumpernickel rye flour, 495 grams bread flour
- Stir or mix until a shaggy dough forms. The dough will be quite sticky, but will become less so as it is kneaded.
- NOTE: With both and molasses and honey, this is a stickier dough. Be sure to scrape down the sides while mixing. You can add additional flour in 1 tablespoon increments to pull it all together. Flours can vary with how much they absorb due to humidity and variety.
- Mix with the stand mixer for 10, or turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Gently punch down the dough and divide in thirds. Divide each third into six pieces, each 75 grams, shaping each into oblong rolls.
- Fill a plate or shallow dish with some rolled oats.6 tablespoons barley flakes
- Dip the top portion of each shaped roll into some warm water briefly, then press gently onto the plate of rolled oats so that some stick to the moistened dough. Place onto parchment lined baking sheets.
- Cover the sheets of rolls lightly with a clean dish towel and let the rolls rise until nearly double in a warm place for 30-45 minutes.
- While the rolls are are rising, preheat oven to 375°F (190°C). Bake for minutes 15-20 minutes.
- Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly before serving.
Notes
- Use Warm Water: The warm water helps activate the yeast properly.
- Don't Over-Knead: Knead just until the dough is smooth and elastic.
- Allow Sufficient Rise Time: Ensure the dough doubles in size during both rises for the best texture.
Nutrition
Calories: 111kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 307mg | Potassium: 187mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 20mg | Iron: 1mg
