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honey yeast rolls

December 24, 2010
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So this recipe from Annie’s Eats has been making the rounds on food blogs (ha ha, look, it sounds like I know what I’m talking about!), always to rave reviews. So when I still had an extra few hours on the day before Thanksgiving, I naturally decided to try them out.


I know. I need a life.


They were pretty yummy, though—kind of like little challah rolls, which I’m obviously not at all opposed to. They were nice and eggy and sweet-ish and soft, and they fit perfectly into the bread basket with that pumpkin bread I’d made. I baked them the day before, then reheated them in a 350-ish oven for 5-10 minutes or so right before dinner. Yum!


I will say, though, that they seemed a bit underdone and mushy in the center, so next time I might stick a piece of foil over them and cook ‘em a bit longer. All fixable, though!

Honey Yeast Rolls
Ingredients:
2 1/4 teaspoons instant yeast
1 cup warm water (105-115 degrees)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
4 cups bread flour
2 tablespoons butter, melted
2 tablespoons honey

Directions:
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 mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
3. 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 10-12 equal-sized pieces. Shape each piece into a smooth ball and place into a lightly-greased 9-by-13-inch baking dish so they’re almost touching. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
4. Preheat the oven to 400 degrees. Mix together the melted butter and honey and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Source: Annie’s Eats

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One Comment leave one →
  1. November 17, 2012 2:56 pm

    i would want mine doughy so I’m sure i would’ve loved these

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