Honey Brown Rolls or Loaves

Honey Brown Rolls or Loaves


"This bread is just like the bread served at several famous casual dining chains. It's very moist, sweet and just hard to stop eating! Great with soup."

Ingredients 2 h 55 m {{adjustedServings}} servings 212 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the water, sugar, butter, honey, bread flour, whole wheat flour, vital wheat gluten, cocoa powder, instant coffee granules, salt, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Set the machine for the dough setting, start, and allow machine to complete cycle.
  2. Remove the bread pan with dough from the machine, and set pan into warm water (about 90 degrees F, 32 degrees C). Cover the top of the pan with a towel, and allow the bread to rise in the pan until doubled, about 1 hour.
  3. Turn the dough out onto a floured work surface, punch down, and divide into 12 equal pieces for rolls, or 3 pieces for small loaves. Form the dough into balls. Line a baking sheet with parchment paper, and place rolls on the prepared baking sheet. Sprinkle with sesame seeds. Place the baking sheet into a warm place, and allow to rise until bread is doubled, about 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spray the inside of the preheated oven with water, and immediately place rolls in oven. Bake until rolls are light golden brown, 15 to 20 minutes. For loaves, bake until browned and they sound hollow when tapped, 20 to 25 minutes.
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  • Cook's Note:
  • The color of these rolls will be slightly less intense, but the taste will be the same. Restaurants put food coloring in to get a richer brown, which I chose to eliminate.
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Reviews 10

  1. 11 Ratings

Sarah Jo

I do not have a bread machine to make this recipe, I used my Kitchen Aid mixer. I think that any good bread recipe can be easily adapted to be made by hand. I proofed the yeast with the warm water (that I dissolved the coffee granules into), yeast, sugar and honey for ten minutes until the yeast "bloomed", then added the melted butter and all the dry ingredients. I do NOT have bread flour, just regular AP flour. I did not need the vital wheat gluten. This dough was REALLY wet, it took another 1 1/4-1/2 cups AP flour to get it to form a ball that I could knead with my dough hook. I kneaded it for five minutes with the dough hook, then set it to rise in a greased bowl on a warm heating pad for a couple hours. I then formed it into large rolls and set the formed rolls into greased muffin tins (one 12-cup muffin tin was just right for me), then covered it with saran wrap and let it rise for 45 minutes on the warm heating pad. After the rolls were done, I brushed them with vegetable oil for tender tops. I did not sprinkle the tops with sesame seeds as I didn't have any. I think this recipe is a good recipe, I know she was going for a knockoff of the Outback's bread--and it's very close. Very chewy roll recipe with a nice fluffy interior. I think it's a good bread recipe today but the flavors will be even better the next day. I think it's a little too sweet for me now but that might mellow by tomorrow.


This adapted very well to using my KA mixer. Proofed the yeast (1 pkt of active dry yeast) in warm water (110 degrees F) for about 10 minutes until it reached foamy stage, and then added melted butter, instant coffee (to dissolve) and honey to the water and stirred it up. I mixed together 1 cup of bread flour, 2/3 cup wheat flour, sugar, salt, vital wheat gluten and the cocoa; added this to the mixer bowl and started mixing at a low speed. Then gradually added the remaining 2 cups of flours to reach the right consistency and kneaded for about 4 minutes. Dumped into an oiled bowl and let rise for about an hour. I then formed into rolls and let rise for about another 45 minutes, brushed on an egg wash, and then into the oven. These soft rolls (definitely not dense) baked up beautifully with a nice flavor and chewy texture. They were just a little doughy in the center, but that could be just a matter of difference in oven temperatures. Next time I will bake for an additional 5 minutes. The recipe ingredients were spot on, and I did not have to add additional flour. I've not yet baked a lot of rolls and bread, but these rank right up there with the best so far.


This was a FANTASTIC recipe. If your buns/loaves came out too dense, that means you didn't allow them to rise properly. These were light, and airy and perfect with soup. :) Thanks for posting!