In case you haven’t noticed, I’ve been posting some of the recipes I made for the mini-Thanksgiving meal that Hubby and I had. Any of these recipes would also be perfect for upcoming Christmas meals.
These rolls are amazing. I love the flavor of the honey and butter in these rolls. They’re amazing straight out of the oven or at room temperature. I made these early in the morning so they weren’t in the oven while the turkey was cooking. They were as soft and tender the next day as they were an hour after they came out of the oven.
2 1/4 tsp instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 Tbsp canola oil
1 1/4 tsp salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
1 Tbsp butter, melted
1 Tbsp 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.