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Categories:Viewed: 112 - Published at: 8 years ago
Ingredients
- 1/2 cups Warm Water (105-115 F)
- 2-1/4 teaspoons Active Dry Yeast
- 1 teaspoon Granulated Sugar
- 1/2 cups Warm Milk (105-115 F)
- 1/4 cups Granulated Sugar (can Use Up To 1/3 Cup Sugar If You Like Your Dinner Rolls Sweeter)
- 1/3 cups Butter Or Margarine, Softened
- 1 teaspoon Salt
- 1 whole Large Egg
- 3-1/2 cups Bread Flour
- 2 Tablespoons Butter
- 2 Tablespoons Honey
Method
- To make the sponge... Put the warm water into a small bowl. Stir the yeast and 1 teaspoon sugar into the warm water until the yeast and sugar are dissolved. Set the mixture aside until it gets foamy, about 15 minutes.
- To make the dough, combine the milk, sugar, 1/3 cup butter and salt in a large bowl, mixing well. Add the egg and the yeast mixture and mix well. Stir in just enough of the flour to make a soft dough.
- Turn the dough onto a floured surface and knead in enough of the remaining flour until the dough is smooth and elastic, 8-10 minutes.
- Butter the inside of a large bowl. Add the dough, turning it to coat the surface with the butter. Cover the bowl with plastic wrap or a clean linen or cloth towel and let the dough rise in a warm, draft-free place until it is doubled in bulk, about 1 hour.
- Punch down the dough. Shape dough into rolls. The amount of rolls you get out of one batch depends on how big or small you make them. I prefer pan rolls, so I weigh the dough, divide it into 18 equal pieces and place the formed rolls into two 8" round cake pans with 9 rolls in each pan. Each piece of dough used weighs about 1.9 ounces. I shape them into round balls, but you can shape this lovely dough into any roll shape you choose. Rolls can also be baked in 1 greased 13x9-inch pan or on greased baking sheets-it's totally up to you.
- Place the rolls in or on the greased pan(s), cover the pan lightly with plastic wrap that has been sprayed with nonstick cooking spray or a clean linen or cotton towel. Let them rise in a warm, draft-free place until doubled in size, about 20-30 minutes.
- Preheat the oven to 400 F.
- For the glaze, melt 2 tablespoons of butter in a small saucepan. Stir in the honey until well mixed.
- Brush the honey-butter mixture generously over the tops of the rolls. If there is any honey-butter mixture left over, you can use it to brush the tops of the rolls again when they come out of the oven.
- Bake at 400 F for 10-15 minutes, or until the rolls are golden brown. Remove from the oven and brush with any remaining honey butter if desired. Immediately remove rolls from the pans. Serve warm. Makes 18.
- Recipe adapted from Meemo's Kitchen.
