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honey yeast rolls

December 24, 2010

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
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

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

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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