Tuesday, March 31, 2009

honey yeast rolls

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.


Megan said...

Hi! (this is Megan from 2PC) I noticed in the recipe that it says to use a paddle attachment instead of dough hook. That seemed odd - how did it turn out? I think I might make these for our Easter meal, and I just wanted to check :)

Nancy said...

Hey Megan! Yes, the original recipe calls for the paddle attachment. It does seem odd, doesn't it? When I made the recipe, I checked a couple of different times to make sure I was reading it right, and I actually just went back and looked at the original recipe to make sure one last time before answering your question, and yes, it does call for the paddle attachment. I would have thought to use the dough hook myself, but for some reason, it calls for the other. But the paddle attachment worked just fine.
The only problem I had was that I have a kitchenaid artisan stand mixer, and after that first rise when I added the final bit of flour, my mixing bowl kept trying to come loose because of the large amount of flour that was being kneaded, so I ended up just using my hands and kneading it in the bowl manually for the few minutes it calls for, which was not hard at all, and the dough turned out just right. I have had this problem before, though, and in the past it has happened when using the dough hook. so I think it is just my mixer, or maybe i'm not locking it into place well enough, but just wanted to let you know in case :). You'll have to let me know how they turn out! It's a great recipe for a big meal because it makes so many, and the honey butter is really good served with it. i hope you like it!

Megan said...

Nancy, I made these for our Easter lunch, and they were very good! I used my dough hook anyway - I think that using the dough hook may help with the second addition of flour. I also should have let them bake longer - the middle rolls did not cook all the way through. I was excited, since it was my first attempt at making dinner rolls from scratch - thanks for posting it :)

Nancy said...


I'm glad the rolls turned out nicely-thanks for letting me know! And I bet your using the dough hook was a good idea-I will do the same in the future. It is so nice to have homemade rolls, isn't it?