Honey Rollson Dec 01 in In The Kitchen by Sumi
D1 and I had to make a quick stop at Wal-Mart recently. It was Thanksgiving day to be exact, and you can imagine all the panic stricken faces looking for that last minute forgotten ingredients for their traditional dinner feast.
Nothing seemed unusual until we spotted a huge aisle with bunch of stuff piled up high like a mountain top, and people were going crazy over whatever it was. Out of curiosity, we examined closely to see what this popular product was. Along the front square of the package read “Brown n’ Serve”. I still didn’t know what it was and later I figured out that they were these little rolls you stick in the oven and voila!-you have dinner rolls.
Now, I love some store bought bread. I eat Hawaiian sweet rolls that we buy very often. But I did not realize that so many people just don’t bake their own rolls anymore.
So here I am to encourage you today, to bake your own rolls at home. They are delicious and once you bite into these soft yeasty rolls, you may just never go back. It takes a bit of time to bake them, but they are worth the trouble. Make these rolls for Christmas and do the “Brown N’ Serve” some other time. Go ahead, you can do it!
Keep the rolls in a ziploc bag and they will keep soft for a couple of days. I caught the boys eating rolls drizzled in honey for breakfast the next day.
Place the dough on a lightly floured surface and give it a bit of hand kneading for 2 minutes. Use your muscles and think about that cranky lady who cut in front of you at the drug store last week, screaming at the poor pharmacist for taking so long filling her prescription medicine.
Recipe from Annie’s Eats
2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray or butter to grease the baking dish
2 tbsp. butter, melted
2 tbsp. honey
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together and sticky. Switch to the dough hook and with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover loosely with a towel or plastic wrap and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a lightly greased 9- or 10-inch baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
Preheat the oven to 400˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 22-30 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.
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