Tuesday, March 31, 2009
i made these rolls on Sunday, and they turned out very nicely. the recipe makes 28 rolls, so i have plenty stored in the freezer for future meals. the next time i make these, i will wait until a day where i'm home for a while and don't need to work around anything, because they do take a while and rise three different times. i did not realize this until i was already through the second rise! Despite the length of time it takes to make these, the actual hands on work is minimal and very simple.
honey yeast rolls
from Southern Living Magazine
makes 28 rolls
prep: 30 minutes; stand: 1 hour, 5 minutes; cook: 5 minutes; rise: 2 hours; bake: 12 minutes
I N G R E D I E N T S :
1/4 cup warm water (100-110 degrees)
1 (1/4 oz) envelope active dry yeast
1 tsp. honey
1 3/4 cups milk
2 large eggs, at room temperature (I forgot to set them out to room temp, and they did just fine cold)
1/2 cup butter, melted and cooled
1/3 cup honey
3 tsp. salt
6 1/2 cups all-purpose flour, divided
1/2 cup butter, softened
1/4 cup honey
D I R E C T I O N S :
Combine the 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, 3-5 minutes (I microwaved it for around 2 minutes instead) or until 100-110 degrees.
Stir together warm milk, eggs, and next three ingredients in a 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, add remaining 1 1/2 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 (recipe says 85 degrees-honestly, i just left them at room temp, and again, they were fine), 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 (2-1/2") balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan....I used cake pans). Cover and let rise in a warm place (again, says 85 degrees, but i just left them at room temp), 1 hour, or until doubled in bulk.
Stir together 1/2 cup softened butter and 1/4 cup honey.
Bake rolls at 400 degrees for 10-12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
Note: to freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.