Honey Yeast Rolls

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.

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).

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

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 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.