October 24, 2009 in breads
I’ve never really understood why people call baking an “exact science”. I mean, sure, there are certain ratios that aren’t negotiable but for the most part, any screw up is fixable. Like these rolls – I was halving a recipe and got distracted adding both of the eggs that the original called for. As soon as I started mixing I realize my mistake, added some flour, and voila, gorgeous yeast rolls. I think bread is especially easy to “fix” since once you’ve kneaded dough a few times, you get a general feel for dough. You know if it’s too wet or too dry.
Anyway, these yeast rolls turned out delicious. My husband actually said, “You made these? From scratch?” which is the ultimate compliment in my book. The dough itself is very lightly flavored with honey but then you brush the tops with honey butter. So good!
- ¼ cup warm water (100F to 110F)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon honey
- 1¾ cups milk
- 2 large eggs, at room temperature
- ½ cup butter, melted and cooled
- ⅓ cup honey
- 3 teaspoons salt
- 6½ cups all-purpose flour, divided
- ½ cup butter, softened
- ¼ cup honey
- Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
- Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100Â° to 110Â°.
- Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
- Uncover dough, and add remaining 1½ cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
- Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2½-inch) balls (about ¼ cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
- Stir together ½ cup softened butter and ¼ cup honey.
- Bake rolls at 400Â° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
from Cooking Light