Honey Rolls

Honey Rolls

Adapted from http://briannalee.wordpress.com/2008/09/09/tender-honey-yeast-rolls/

1 cup warm water (105° to 115°F)

1 package dry yeast (1/4 ounce)

1 teaspoon sugar

¼ cup honey

1 egg, lightly beaten

3 tablespoons canola oil

4 cups bread flour

1 ¼ teaspoons salt

Cooking spray

2 tablespoons unsalted butter, melted

1 tablespoon honey

In a large bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 10 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, about 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.

Punch dough down, and divide into 12-18 equal portions. Shape each portion into a ball, and place in a 9” springform 7" x 11" baking pan coated with cooking spray. Cover and let rise in a warm place for 20 minutes.

Uncover and bake at 400° for 5 minutes 350F for 13 minutes. Combine the melted butter and tablespoon of honey and brush the mixture over the bread. Continue baking the bread for 13 minutes or until browned. Remove rolls from pan and serve warm or at room temperature.