Copycat Outback rolls(manual)

Ok we love Outback bread......so here's two recipes. The first is a by hand recipe and 2nd one is a bread machine recipe.

1 1/4 cups warm black coffee
1/4 cup honey
2 Tbsp brown sugar or dark brown sugar
2 Tbsp butter, softened or melted
1 Tbsp unsweetened cocoa powder
1 tsp table salt
2 cups All purpose Flour
1 1/2 to 1 3/4 cups Whole Wheat Flour
2 1/4 tsp Instant Yeast


Mix sugar with warm black coffee in a mixing bowl.Dissolve the yeast in the warm coffee and sugar. Allow yeast a few minutes to bloom. Mix honey into the liquid.Mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the liquid and into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients.
Knead the dough for 10 minutes on a lightly floured surface, (add more flour or water, as required to make a non-sticky dough that you can knead). If kneading using a stand mixer, knead with hook attachment for 10 minutes at speed 2 (medium low speed). Roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size. When the dough has doubled, separate it into 6 even portions for small loaves. Roll each dough portion into logs 6 inches long by 2 inches wide.

Sprinkle cornmeal onto rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Place dough in warm spot to rise until dough has doubled in size (approximately 1 hour).

Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.

Yield: "6 Small Loaves"