Oh.my.gosh. These are seriously the best rolls I have ever had in my entire life. They are absolutely divine. I made these for Thanksgiving dinner, and they disappeared in no time flat. I doubled this recipe (thankfully!), but I had to knead the dough in two batches. My Kitchen Aid mixer is wonderful, but it doesn’t have the capacity to knead a double recipe of this dough. The rolls didn’t come out as smooth as I wanted, but I was in a rush to complete them. Also, I spread a little more of the honey butter on top when they came out of the oven (which is why the rolls in my picture look like they have been shellacked, haha).
Honey Yeast Rolls
2 1/4 teaspoons instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
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 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.
Source: As seen on Annie’s Eats, originally adapted from A cookie a day