Does your family typically serve bread with dinner? Growing up, we almost always did; now that it’s just Daren and I, we honestly rarely have bread in the house. Unless of course we’re doing wine and cheese with bread and olive oil for dinner- but that’s a different story. Typically, though, we never finish a loaf of bread before it goes stale, so I rarely buy it. I’ve been getting much more into baking bread lately though (when I’m not falling asleep at 8pm, that is), and I’ve found that freezing the excess bread- especially when it’s freshly baked- works out really well. A quick thaw in the microwave, followed by some rewarming in the oven, and you’re good to go. It’s a good thing, too, since I can see us eating these honey yeast rolls pretty often in the future
These rolls are perfectly light and fluffy, with a pleasant hint of sweetness from the honey. The key to getting the right texture lies in making sure they proof long enough- they should be pretty puffy after the second rise, before they ever make it into the oven. Enjoy some with dinner this week- you’ll be glad you did!
- 2¼ teaspoons instant yeast
- 1 cup warm water (105-115˚ F)
- ¼ cup honey
- 3 tablespoons canola oil
- 1¼ teaspoons salt
- 1 egg, lightly beaten
- 3½-4 cups (15-17 ounces) bread flour
- 2 tablespoons butter, melted
- 2 tablespoons honey
In the bowl of a stand mixer, combine the yeast and warm water. Using the dough hook, add the honey, oil, salt, and egg and mix well. Add 3 cups of the bread flour and continue mixing until the dough comes together in a sticky mass. With the mixer on low, add the remaining ½ to 1 cup of flour, a 1/4 cup at a time (add the larger amount of flour if the dough continues to seem very sticky after adding ½ a cup). Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Pushing the dough to one side, lightly oil the mixing bowl and gently roll the dough around to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place. Allow the dough to rise until doubled in bulk, about 2 hours.
Transfer the dough to a lightly floured work surface and knead by hand for 30 seconds. Cover with a damp kitchen towel and allow to rest for 10 minutes. Punch the dough down and divide into 9-10 equal size pieces (I use a kitchen scale to form my equal pieces). Gently roll each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish (a pie plate works well for this). Cover with lightly greased plastic wrap and let rise again for 20-30 minutes.
While the dough is rising, preheat the oven to 400˚F. In a small dish, mix together the melted butter and honey, and brush the tops of the rolls generously with the mixture. Sprinkle lightly with coarse sea salt. Bake for 15-20 minutes, until the tops are golden brown. Cover the rolls loosely with foil and continue to bake for 10 minutes more, or until the the center of the rolls reads 190˚F on an instant-read thermometer. Let cool slightly in the pan before serving. Any rolls that won’t be eaten that day can be frozen and reheated as described above.
Yield: 9-10 rolls
Source: Annie’s Eats