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

Ingredients:
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

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 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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