Honey Yeast Rolls

Update October 13, 2021 

Made these rolls after a long time and decided to update the picture.  I first posted this recipe 10 years ago.  I've kept the original picture to remind me of how my photography has improved over the years.  It's also been a long time since I've taken a picture for the blog and it was nice to get back into it.  Hasan and Bilal devoured these rolls when they got home from school.  They are really not difficult to make.  They just require time for all the rising.  

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Original Post

Now that I finally understand how to work with yeast I have been loving making bread at home. I've made these rolls three times.  The first 2 times the dough over rose because I got busy with the kids and I ended up with Monster Honey Yeast Rolls.  They still tasted great though!  This last time I paid attention to the rising so they weren't as humungous as before.  Next time I will use a springfoam pan rather than a cake pan.  The sides are higher and I had a problem with the honey that was brushed on top spilling over on the oven.  It may seem like the honey mixture you brush on top is too much but it all seeps to the bottom between the cracks and the bottom gets nice and sweet.

Honey Yeast Rolls
Adapted from Everyday Annie

Ingredients:
2 1/4 tsp instant yeast
1 cup warm water (105 - 115 F)
1/4 cup honey
3 tbsp canola oil
1 1/4 tsp salt
1 egg, lightly beaten
4 cups bread flour
2 tbsp butter, melted
2 tbsp honey

In the bowl of an electric mixer add yeast and warm water. Mix on low speed using the paddle attachment.

Add the honey, oil, salt and egg and mix on low.

Add 3 cups of flour and mix on low until it forms a sticky dough.

Change attachment to the dough hook. Add the remaining 1 cup of flour while mixing on low speed. Knead on low for about 8 minutes until dough is smooth and elastic.

Lightly oil a bowl. Add the dough and turn over to coat. Cover with plastic wrap and let rise in a warm, draft free place until doubled in size, about 2 hours.

Once the dough has risen transfer to a lightly floured surface. Knead for 30 seconds. Cover with a towel and let rise for 10 minutes.

Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place in a lightly greased baking dish (I used a 9 inch cake pan I have been having better results using an 8x11 pan). Cover with plastic wrap and let rise in a warm, draft free place for about 20 minutes.

Preheat over to 400 F. In a small bowl, mix together butter and honey. Brush on top of all the rolls. Bake for 15-20 minutes, until the tops are golden and rolls are fully baked. Let cool slightly before serving.