These Honey Yeast Rolls are all the rage among food bloggers lately. Have you tried them yet? With such great reviews, I knew I had to bookmark these from Amber’s Delectable Delights. Although it took me a while to finally make them again from the first time back in February (I’ll blame the pregnancy), I’ll be making these more often now. They’re easy and I love the sweet taste. I did make a mistake and punched down the dough a step too early, so my rolls were a little more dense this time around. Also, I made two batches and baked 16 rolls in just one bigger baking dish, then the other 8 rolls in a round cake pan, which I wouldn’t suggest. Next time I’ll probably use two round cake pans and make 7 rolls in each (for one batch). This should allow the rolls to expand more with a little more of the fluff I like. Also, I’ll wait to brush the butter/honey on top until 5 minutes into baking as a tip I saw on …A Cookie A Day. I added it before baking so my rolls didn’t have the shiny gloss I wanted. These changes are reflected below.
If you’re scared of using yeast, or need conversion measurements, I found this site helpful.
The day after Thanksgiving, BG and I ate leftover ham sandwiches using these rolls. Now, there’s only one roll left. I better go eat it before BG gets to it!
Honey Yeast Rolls
1 (1/4 oz) package fast rising yeast (2 1/4 teaspoon instant yeast)
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoon canola oil
1 1/2 teaspoon salt
1 egg, lightly beaten
4 cups bread flour, separated
cooking spray or oil
1 tablespoon butter, melted
1 tablespoon 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 – 14 equal portions. Shape each portion into a ball. Place into two round, lightly greased cake pans, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Bake at 400° for 13-15 minutes or until lightly browned. Mix together the melted butter and honey. Five minutes into baking, brush the butter/honey mixture on top of rolls. Serve warm or at room temperature.
Source: Adapted from Amber’s Delectable Delights
Other food bloggers that I’ve seen use this recipe:
…and a Cookie for Dessert
The Cynical Chef
Kaitlyn in the Kitchen
Laura’s Recipe Collection
Made by Melissa
The Repressed Pastry Chef
Smells Like Home
Sweet Tea in Texas
Yummy in my Tummy