Honey Bread Rolls
Until these rolls, I had never made dinner rolls, but they turned out to be the best dinner rolls I’ve ever had. I have made these so many times and everyone loves them!
Honey Bread Rolls
INGREDIENTS:
For the bread:
1 packet instant yeast
1 cup whole milk, lukewarm
1/2 tsp sugar
3 tablespoons canola oil
1 large egg
1 teaspoon salt
1/4 cup honey
3 1/2- cups all-purpose flour or bread flour
4 tbsp unsalted butter, melted
3 tbsp honey
INSTRUCTIONS
Pour warm milk into the bowl of a stand mixer fitted with the paddle attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Stir with a spoon and allow to sit for 5 minutes. The mixture should activate after 5 minutes. If not, start over. if it doesn’t activate , your milk was either too hot or the yeast was bad.
Add the egg, ¼ cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour and beat until a sloppy, wet, loose dough forms. Scrape off any dough bits stuck to the paddle, remove the paddle attachment, and put on the dough hook.With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 1/2 cup flour. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough. Turn dough onto a floured work surface and knead dough by hand for 5 minutes until smooth and elastic.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap + kitchen towel and place the bowl in a warm, draft-free environment until dough has nearly doubled in size, about 45 min to an hour. If the dough takes longer than an hour to rise, that’s ok, during the cold months, it may take longer!
Prepare a baking pan by lining it with parchment paper ( if you don’t have parchment paper, just butter the pan and the rolls will come out without a problem), and set aside.
Punch dough down and turn it out onto a nonstick + floured surface. Divide the dough into 12 uniformly-sized pieces with a dough cutter or sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced.
After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 30 minutes. While dough rises, preheat oven to 375F. I usually place the baking pan on top of the stove-top while its heating (it helps with the rise).
Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 30 seconds to 1 minute then add honey and stir to combine; set aside. After the rolls have risen and before baking, use a pastry brush to brush tops and sides of dough with the honey-butter mixture. Bake rolls for about 15-20 minutes or until golden; Keep a close eye on them, they bake up very fast.
enjoy!
*I always double the recipe for these rolls because I freeze half of them
