I made these a few weeks ago when we had dinner with some friends. She was in charge of the chili (which was amazing, by the way) and I was in charge of the bread and dessert.
I don’t think I gave the rolls enough time to rise (I started too late. Oops.) So they were very dense (which her husband and my husband prefered, I think). I think next time, though, I’ll actually, oh… follow the directions maybe? LOL. As we were eating these we kept mentioning different things they’d be great with. My favorite suggestion was as a turkey sandwich with leftover Thanksgiving turkey.
Honey Yeast Rolls
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yields 12 rolls
2 ¼ t. instant yeast
1 C warm water (105°-115°)
¼ C honey
3 T. canola oil
1 ¼ t. salt
1 egg, lightly beaten
4 C bread flour
vegetable cooking spray
1 T. butter, melted
1 T. honey
Combine the yeast and warm water in the bowl of an electric mixer. Using the paddle attachment, mix in the honey, oil, egg and salt and blend.
Mix in 3 cups of the bread flour and beat until the dough forms a sticky ball. Add the last 1 C of flour and beat until the flour is completely mixed in with the dough.
Switch to using the dough hook and continue to knead until the dough is smooth and stretchy, not tacky. This will take about 8 minutes.
Lightly spray a large bowl with the oil, then drop in the dough ball, turning it around in the bowl to coat it. Cover the bowl with a damp kitchen towel and let rise for about 2 hours, or until it doubles in size.
Lightly dust a counter or surface with flour, then turn the dough out and knead for about 30 seconds. Cover again and let it rest for about 10 minutes.
Pre-heat the oven to 400°.
Punch down the dough, then divide and shape into 12 equal sized mini-dough balls.
Place the dough ball on a lightly greased baking sheet. Cover again and let them rise for about 20 minutes.
Mix together the butter and honey, then brush over the tops of the dough balls.
Bake for 13-15 minutes, or until lightly browned.
Source: Annie’s Eats