- 36
Ingredients
- 1/2 package active dry yeast
- 1/4 c. warm water
- 1 c. milk, scalded then cooled to room temperature
- 2 Tbsp. melted butter, slightly cooled
- 1/4 c. sugar
- 3 1/2 c. flour
- 1 egg
- 1 tsp. salt
- 1/4 c. honey
- Honey Cinnamon Butter
- 1/2 cup softened butter (salted butter)
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 2 tablespoons powdered sugar
Preparation
Step 1
Directions
Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly.
Melt the butter in the microwave and set aside. In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly.
Add the rest of the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes. Add butter, eggs, and salt. Stir well.
Add the rest of the flour a half a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
Knead the dough in the bowl for 5 minutes. Add flour a Tablespoon at a time if the dough seems sticky. Remove dough from bowl and grease the inside of the bowl.
Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil. Loosely cover the bowl with plastic wrap and allow the dough to double in size (about 45 minutes). Once the dough has doubled, smash it down with your fists (also called "punching") for about a minute.
Preheat oven to 375 degrees. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 cup melted butter before serving .
Place the dough on a greased baking sheet and cover lightly with plastic wrap. Allow the dough to double in size again (about 1 hour).
you can freeze the dough after the first rise. Punch it down and shape rolls, place in ziplock bags (squeeze out as much air as possiable) and freeze. When ready to use, place on sheetpan, and let rise (this may take a while, and hour to 2 hours). Another option (the easiest) bake the whole batch and freeze (in foddsaver), they thaw in less than 1/2 hour and come out just as good.