Jane Mary. See funny funny Jane Mary walk on eggshells as she talks about these rolls. Funny funny Mary actually had to make this recipe twice because her first batch of rolls was like bocce balls, that if properly aimed could kill a man. In all fairness, I must tell you that I normally would not make these rolls. They are too sweet to be savory and not sweet enough to replace the sweet rolls I do like to serve for breakfast. However, we had a guest who loves the Outback restaurant's molasses brown bread and as a special treat I thought I'd try to make them for him using a copycat recipe I found while surfing recipe databases. I could tell I was in trouble as the clay-like dough in the first batch stiffened and lost elasticity as it was kneaded. Experience has taught me that this kind of dough isn't worth baking off, so I bravely trashed the stiff mass and started over again. This time I made it a point to fluff and spoon, rather than scoop the flour into my measuring cups. While I was at it I also decreased the amount of cocoa I was using from two to a single tablespoon. The dough in the second batch was more malleable, and while it was heavier than I like, it was workable. Cutting to the chase, our friend loved the rolls, the rest of us not so much. Tomorrow, I'm going to share a can't fail recipe for whole wheat rolls for those of you who like to serve lighter and less sweet bread products with your meals. On the chance you'd like to create a brown bread like the one served at the Outback, I'm going to post the recipe despite my reservations. Here is how the rolls are made. Remember not to use too much flour.
