Honey Yeast Rolls

I made these rolls for the first time a couple of weeks ago for a Christmas celebration with my family and everyone loved them so much I decided to make them again for Christmas with my in-laws. Once again they were a hit and everyone loved them. My sister proclaimed they were better than the garlic knots, and my husband thought they were better than the sweet dinner rolls. I do not think they are necessarily better than those other rolls, but these rolls definitely made their way into my list of favorites.


The only alteration I made to this recipe is that I baked the rolls in a 9x13 casserole dish instead of a round dish. I felt that 12 rolls would be way to cramped in a 9" round dish and I think they baked up perfectly in the 9x13.


Like I said previously, these rolls have made their way into my favorites list and I will definitely be making them time and time again. They have an amazing texture and the hint of sweetness from the honey is just perfect to accompany almost any meal. Definitely give these rolls a try, you will not be disappointed.


Honey Yeast Rolls
As seen on Annie's Eats, originally from ...A Cookie A Day

Ingredients
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
vegetable cooking spray
1 tablespoon butter, melted
1 tablespoon honey

Directions
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. 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.