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.
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
- 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
- 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.
- 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.
- Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
- 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.