Monday, February 6, 2012

Honey Yeast Rolls

These rolls are soft and tender with a hint of sweetness and the most amazing ones I have ever had. They are sweetened with honey and coated with a layer of honey and butter. They are a little on the denser side, but no heavier than your average dinner roll. These are the perfect beginning or side to any soup, stew, or casserole. You'll definitely have a hard time eating just one or two.

2¼ tsp instant yeast
1 cup warm water
¼ cup honey
3 tbsp. canola oil
1¼ tsp salt
1 egg, lightly beaten
3 cups BREAD flour
Cooking spray

For the glaze:
1 tbsp. unsalted butter, melted
1 tbsp. honey

*NOTE: You can use all purpose flour if you must, although not preferable, but if you do chose to substitute the bread flour for all-purpose then here is a tip: add 3/4 tsp baking powder to the all purpose flour.

Directions: (can also be done by hand)
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well.  Add 3 cups of flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, knead for about 8 minutes, until the dough is smooth and elastic, adding more flour to the keep the dough from sticking if necessary. Do not add too much flour. The dough will become more workable the longer you knead.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 8-10 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased round baking dish. Cover and let rise in a warm, draft-free spot for 30 minutes.

Bake at 400˚ F for 13-18 minutes or until lightly browned.  Mix together the melted butter and honey. Eight minutes into baking, brush the tops of the rolls with this mixture.  Let cool slightly before serving.

Source: A Cookie A Day
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  1. Hi, Dalia! This recipe looks awesome! I want to try it with WHEAT bread flour and see how it turns out. What can I use if I don't have the kind of mixer they mention in the recipe? Can I do it all by hand??

    Thanks for sharing!


  2. The dough can easily be kneaded by hand. Knead as long as it takes to form a smooth, elastic ball. If you don't knead long enough your bread will be heavy and dense. For this particular recipe, since as I mentioned it is a bit dense, you might want to try 2 cups bread flour and 1 cup whole wheat flour. Let me know how it turns out and in the meantime I will search for a good honey wheat roll recipe that is guaranteed to be just as good as this one.