Honey Yeast Rolls

by Melissa on December 7, 2008

Of all the new recipes I tried on Thanksgiving, I was happiest with these rolls. There is nothing better than fresh rolls warm out of the oven, and this recipe delivered. The rolls were soft and tender, and the flavor was just what a fresh roll should be. Best of all, this recipe is fairly simple. Don’t be intimidated by the yeast, just follow the instructions and they will come out perfectly! The only thing I did differently was to place six rolls in two seperate pie plate vs. twelve in one pie plate. My rolls were huge after rising and there was no way they were fitting in one pie plate!

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Honey Yeast Rolls

  • 2 ¼ tsp. instant yeast (1 packet)
  • 1 cup warm water (105°-115° F)
  • ¼ cup honey
  • 3 tbsp. canola oil
  • 1 ¼ tsp. salt
  • 1 egg, lightly beaten
  • 4 cups bread 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 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. (I made the rolls to this point the day before, then on Thanksgiving Day, I pulled them from the refrigerator about 45 minutes before I proceeded to the next step). 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.

 

Source: Seen on Annie’s Eats, originally adapted from …A Cookie a Day (where there are bread machine and hand kneading instructions).

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{ 8 comments… read them below or add one }

Annie December 7, 2008 at 8:53 pm

I am so glad they turned out well for you! I bet they went wonderfully with your Thanksgiving meal.

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adamswife06 December 7, 2008 at 9:15 pm

Oh those sound yummy, I am trying to get over my yeast fear, I might have to try this to help it!

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Amber December 8, 2008 at 1:53 pm

These look delicious. I have been meaning to make them ever since Annie first did.

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priscilla December 8, 2008 at 7:05 pm

those do look good! they look soft and fluffy, exactly like a roll should look and be!

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joelen December 9, 2008 at 12:03 pm

Looks perfect! Great job :)

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Maris December 12, 2008 at 12:04 pm

These look great! I love bread when it’s a little bit sweeter so I would definitely make these.

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Melissa December 21, 2008 at 9:12 am

Yum! These do look soft and tender. I am always looking for a good roll recipe. Half the time they are just to dense, but these look great.

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jbw1203 December 31, 2008 at 9:08 am

I’m so glad you liked them. Your rolls look very fluffy and delicious!

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