Tuesday, December 30, 2008

Tender Honey Yeast Rolls

Yeast intimidates. It never rises right for me, so I'm never happy with my final product. Well, this time I was determined to get it right. So I used my candy thermometer to make sure the water was the perfect temperature for the yeast - after 2 tries, it was perfect. I got the yeasty smell and the foam! I was beyond excited.
These rolls are amazing, I'll be making them again soon!

Thanks to A Cookie a day for the recipe!

4 cups bread flour *I couldn't find bread flour in my grocery store, so I used all-purpose flour (Start with 3 if you are hand kneading)
1 cup warm water (105° to 115°F)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
1 package dry yeast (1/4-ounce)
Vegetable cooking spray

Hand kneading instructions:
In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the honey, egg and oil. Add roughly 3 cups of the flour and the salt until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 8 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.

Form the dough into a ball and transfer it to a lightly oiled bowl. 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.

Bread Machine Instructions:
Follow manufacturer’s instructions for placing first 7 ingredients into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).

Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover dough, and let rest 10 minutes.

Punch dough down, and divide into 12-18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes. Uncover and bake at 400° for 13 minutes or until browned. Remove rolls from pans, and serve warm or at room temperature.
(About 5 minutes into baking I topped my rolls with 1 tbsp melted butter and 1 tbsp honey to give it that golden brown shiny coat)


Joelen said...

This is on my must try list - they look great!

Anonymous said...

I love these rolls, they are so fluffy and delicious!

Anonymous said...

So glad you liked them! Your rolls looks great.