Holiday Gingerbread Molasses Buns

Steps

1. 1

   Bloom the yeast

   • Pour the warmed milk (110°F / 43°C) into a small bowl or liquid measuring cup.
   • Sprinkle the instant yeast over the surface and let sit for 5 minutes until foamy and slightly risen.
   • This confirms the yeast is alive and active.

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   Ready when: Yeast mixture is foamy and has risen slightly

   Tip: If the yeast doesn't foam, it's dead and you'll need fresh yeast before proceeding.

2. 2

   Make the wet ingredients

   • In a medium saucepan over low heat, warm the molasses with 6 tablespoons of softened butter until the butter is fully melted and the mixture is warm to the touch (about 110°F / 43°C).
   • Stir in the brown sugar until fully dissolved.
   • Remove from heat and let cool to about 100°F (37°C), then stir in the room-temperature egg.
   • Whisk in the bloomed yeast mixture.
   • Set aside.

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   Ready when: Butter is melted, sugar is dissolved, and mixture is between 100–110°F

   Tip: Don't let the mixture get hotter than 120°F or you'll kill the yeast. Use a thermometer to be sure.

3. 3

   Combine dry ingredients

   • In a large bowl, whisk together 3.5 cups of flour, ground ginger (1.5 teaspoons), ground cinnamon (1 teaspoon), ground cloves (½ teaspoon), and fine sea salt (1 teaspoon).
   • Make a small well in the center of the dry ingredients.

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   Ready when: Dry ingredients are evenly combined and spices are distributed throughout

   Tip: Whisk the spices with the flour to ensure they're evenly distributed, so no bite is overly spiced.

4. 4

   Mix the dough

   • Pour the wet ingredient mixture into the well of the dry ingredients.
   • Using a stand mixer with a dough hook on medium-low speed (or a wooden spoon and your hands), combine until a shaggy dough forms, about 2–3 minutes.
   • The dough should be slightly sticky but hold together.

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   Ready when: Dough is shaggy and just barely coming together, with no dry flour streaks

   Tip: Don't overwork the dough at this stage; you'll knead it more in the next step.

5. 5

   Knead the dough

   • Continue mixing on medium speed for 6–8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
   • If using your hands, knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
   • The dough should be slightly tacky but not wet; add a tiny pinch of flour only if it's too sticky to handle.
   • The finished dough should feel warm to the touch (around 75–80°F / 24–27°C).

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   Ready when: Dough is smooth, elastic, and springs back slowly when poked; no dry flour remains

   Tip: If the dough is too dry, wet your fingertip with water and work it in a drop at a time rather than adding more flour.

6. 6

   First rise

   • Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat all sides.
   • Cover the bowl with a damp kitchen towel or plastic wrap.
   • Place it in a warm, draft-free spot (75–78°F / 24–26°C) to rise until doubled in volume, about 45–60 minutes.
   • You should see the dough puff up visibly and the top become smooth and puffy.

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   Ready when: Dough has risen to about twice its original volume; a gentle poke leaves a small indent that doesn't spring back

   Tip: If your kitchen is cold, turn on your oven for 30 seconds, turn it off, and place the bowl inside with the light on.

7. 7

   Shape the buns

   • Turn the risen dough out onto a lightly floured work surface and gently press it into a rough rectangle about 9×12 inches (23×30 cm).
   • Using a sharp knife or bench scraper, divide the dough into 12 equal pieces (cut 3 rows by 4 columns).
   • Roll each piece into a smooth ball by tucking the edges underneath and rolling gently on the counter.
   • Arrange the 12 buns seam-side down in a 9×13-inch (23×33 cm) baking pan lined with parchment paper, leaving about ½ inch (1.3 cm) between each bun.

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   Ready when: Dough is divided into 12 even pieces and shaped into smooth balls

   Tip: Don't pack the buns too tightly—they need a little room to expand without crushing each other.

8. 8

   Second rise

   • Cover the pan loosely with a damp kitchen towel or plastic wrap.
   • Return to the warm spot and let the buns rise until nearly doubled and they're touching or nearly touching each other, about 30–35 minutes.
   • They should feel pillowy but still hold their shape when gently pressed.

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   Ready when: Buns have nearly doubled and are touching or nearly touching; they feel pillowy and spring back slowly when poked

   Tip: Don't let them rise too much or they'll merge together and be difficult to separate.

9. 9

   Preheat ovenOven 375°F / 190°C

   • About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C).
   • Ensure the oven rack is positioned in the center.

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   Ready when: Oven reaches 375°F (190°C)

   Tip: A preheated oven ensures the buns rise evenly and develop a golden crust.

10. 10

    Bake the bunsOven 375°F / 190°C

    • Remove the covering from the pan and place it on the center oven rack.
    • Bake at 375°F (190°C) for 16–18 minutes until the tops are golden brown and the buns spring back quickly when lightly touched.
    • They should smell wonderfully spiced and warm.
    • A toothpick inserted into the center of a middle bun should come out clean with no dough clinging to it.

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    Ready when: Tops are golden brown; a light touch on top causes them to spring back quickly; a toothpick in the center comes out clean

    Tip: If the tops brown too quickly but the centers still feel doughy, cover loosely with foil for the last 5 minutes.

11. 11

    Apply the glaze

    • While the buns are still warm, prepare the cinnamon-sugar glaze by mixing 3 tablespoons of melted butter with 2 teaspoons of ground cinnamon and ¼ cup of granulated sugar in a small bowl until combined.
    • Remove the pan from the oven and immediately brush the warm buns generously with the melted butter mixture, coating the tops and sides.
    • The warmth of the buns will help the cinnamon-sugar adhere.

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    Ready when: All buns are evenly coated with the cinnamon-sugar glaze

    Tip: Work quickly while the buns are still hot so the glaze melts slightly and adheres to the tops.

12. 12

    Cool before serving

    • Let the glazed buns cool in the pan for 5–10 minutes, then transfer to a wire cooling rack if desired.
    • Serve warm or at room temperature.
    • The buns are best enjoyed within a few hours of baking but will stay soft for up to 2 days when stored in an airtight container.

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    Ready when: Buns are cool enough to handle but still warm inside

    Tip: If you separate the buns while still very hot, they'll tear; wait the full 5–10 minutes for the structure to set.