dsc02760

Chalk another great find up to Annie for these amazing rolls! I saw Annie post these a few weeks back and bookmarked the post because I knew they would be perfect for Thanksgiving dinner. Speaking of Thanksgiving…I hope yours was wonderful!! Kyle and I split the weekend between his family on Thanksgiving day and my family for a special birthday party on Saturday (see the related posts later this week).

So the rolls. Oh my goodness were these rolls fabulous!! As you well know from reading my fears thoughts about yeast, I’ve never been a fan. Yeast is too temperamental for me. But I’m trying. In fact, when I started the dough for these rolls, the yeast/water combination didn’t bubble in the mixing bowl like it is supposed to. So I tossed it and started over. I was happier the second time around after using warmer water and actually temping the water before adding to the yeast. Yeah. That helps.

dsc02761

Anyway, getting the water to the correct temperature is probably the most difficult part about this whole recipe. I had no issues from then on and the rolls turned out to be the hit of the Turkey Day dinner! They were sweet and buttery and just so soft. Mouthwatering good. And I’m still a little P-O’d that we weren’t asked to take some home with us since there was a gallon-size zipper bag leftover for just Kyle’s mom (who hosted dinner). Guess that means I’ll have to make them again. 🙂

Honey Yeast Rolls

source: adapted from Annie’s Eats and …A Cookie a Day

  • 2 1/4 tsp instant yeast (one package)
  • 1 cup warm water (105°-115° F)
  • 1/4 cup honey
  • 3 tbsp. canola oil
  • 1 1/4 tsp salt
  • 1 egg, lightly beaten
  • 4 cups bread flour all-purpose flour
  • 3/4 tsp baking powder (I added this to the all-purpose flour)
  • vegetable cooking spray
  • 1 tbsp butter, melted
  • 1 tbsp honey
  1. 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 the flour and baking powder and mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
  2. Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. 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.
  3. Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
  4. Punch the dough down and divide into 12- equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.
we love to see what you make!

tag what you make with #smellslikehomeblog on Instagram and follow along with me in my New England kitchen!

@smellslikehomeblog
  • Laura (biogrrll)
    December 1, 2008 at 9:12 AM

    these look fabulous! : )

  • December 1, 2008 at 12:08 PM

    These came out perfectly golden!

  • December 1, 2008 at 1:24 PM

    Yummy! I’m always so envious of those that have no fear of working with yeast. One of these days I’ll get over it and hopefully make some yeast rolls as beautiful as these!

  • Amy
    December 1, 2008 at 5:58 PM

    I starred those too! I can’t wait to make them, yours look great.

  • Annie
    December 1, 2008 at 9:48 PM

    I’m so thrilled they turned out well for you. I can imagine that they were perfect with the Thanksgiving meal. I also would have been annoyed if I didn’t get leftovers – these really are good for days after. You will just have to make more, as you said!

  • jbw1203
    December 2, 2008 at 7:45 AM

    I am so glad yours turned out so great. The pictures look amazing. They really were perfect with thanksgiving dinner huh 🙂

  • December 2, 2008 at 10:16 AM

    This is exactly the type of roll I was looking for on Thanksgiving – unfortunately, I tried a new recipe and it wasn’t what I expected. I’ll add these to my file! They look perfect!

  • December 8, 2008 at 1:56 PM

    Your rolls look perfect! Great job.

  • April 19, 2009 at 9:09 PM

    […] that I’ve never made homemade bread. The notion confuses me too.  Pizza dough? Yes.  Dinner rolls? Yep.  Garlic knots?  You bet. Brioche snails? Oh yes indeedy.  I’ve been working with […]

  • Jordan
    April 30, 2009 at 8:48 AM

    These turned out perfectly! Extremely good with the sweet taste of honey around the crust and the perfect texture inside. I will make these again and again!

  • Nicolette
    November 14, 2011 at 12:28 PM

    Have you had any luck with freezing these days before serving? I was thinking of making the dough this weekend and freezing… then baking the morning of Turkey Day. Any feedback would be appreciated!

    • November 14, 2011 at 12:51 PM

      Nicolette: I would bake the rolls and then freeze them because it’s hard to tell how dough will react while thawing and coming to room temperature. The night before you need them take the rolls out of the freezer and let them thaw in the fridge then warm them in the oven for a few minutes before serving (wrap them in some aluminum foil before warming). I hope that helps!

      • Nicolette
        November 14, 2011 at 1:31 PM

        Sounds good! Thanks so much 🙂

Leave a Comment

You Might Also Like:
Divider