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Tuesday, December 2, 2008

Honey Yeast Rolls

I have always wanted to make something with yeast...but have never gotten up the courage to actually do it. I've had my KA mixer now for over a year, so I figured it was about time to use that dough hook! So, here is my first attempt at making homemade dinner rolls. First, I did not have a round pan to bake them in, so I used an 8x8 pan instead so they are not round. Secondly, they came out way doughier than I expected. If you know why that is, please feel free to let me know! Lastly, I had to cook them WAY longer than I was supposed to since they were so thick, but they still came out well and were done in the middle (just a little crunchy on top but not too much). By the way, these were good and I will definitely make them again! You can't go wrong with bread and honey.

Honey Yeast Rolls
Adapted from ...A cookie a day as seen on Annie's Eats

2 ¼ tsp. instant yeast (this is a whole packet...which I figured out after I measured it. I still managed to measure it wrong so I did not have all of the yeast...the rolls still rose but maybe that is why they were a little thicker!)
1 cup warm water (105°-115° F)
¼ cup honey
3 tbsp. canola oil
1 ¼ 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 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.

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  1. Way to go working with yeast! I'm still hesitant about it and hopefully soon I'll get over my fears. Great job for your first try. If it were me I'm willing to bet they would have ended up in the garbage. Nothing I do with yeast ever comes out!

  2. The first time I made these, they were great!

    But the 2nd and third time, I had the same dense doughy texture problem as you.

  3. I made these for our Thanksgiving dinner. They were a bit doughy as well but that didn't stop us from eating them. :-)