And just like that, October is over.
2015 is less than two months away from being completely over and I really can’t believe it. This has been one heck of a year. It seems like just yesterday we all were pooling together out summer recipes and now it’s getting to be about that time when we turn our thoughts to Thanksgiving and all the wonderful things we’re going to cook and eat.
As much of a self-proclaimed Christmas fiend as I am, I gotta say that I love cooking for Thanksgiving the most. There are just a set menu of dishes that me and my family ALWAYS eat on that day that we don’t usually do on other holidays when we get together to eat and I really do look forward to the tradition of it every year.
Today’s recipe I think, would be a more than welcome addition to any Thanksgiving table.
Is it ‘easier’ to buy the commercial brands in the bread aisles? Sure, but I don’t think that they taste as good.
Plus, if you’re anything like me, you’d much rather be able to plop a tray of these babies on the table with a pleased-tad-bit-smug grin on your face as everyone oohs and aahs over them with questions of “Omg, did you actually MAKE these?!”
Seeing the pleasure someone gets out of bread that I made myself almost always trumps the convenience of me buying it in the store. It just does. Plus, it really is cheaper.
(And to be honest, any cook/baker who tells you they don’t love flattery of their food is lying. Trust me on that. We love it when people praise our stuff. LOVE it.)
But to be fair, this recipe is one that I doubt anyone would be able to resist flattering someone for serving. I’ve made A LOT of yeast breads since i became serious about practicing my baking skills and sometimes the dinner roll recipes I try do have a tendency to blur together and in some instances, taste good but also pretty much the same.
But let me tell you guys, this recipe DEFINITELY isn’t one of them. It stands out for a number of reasons, the taste being the most crucial.
These rolls are GOOD. Really good. The flavor of the honey really makes itself known, being in both the dough, and a friggin marvelous spread of honey butter that gets slathered on top as soon as they come out of the oven piping hot.
And did I mention that they puff up to a ginormous size? Cause mine sure did.
Not that I’m complaining about that, though. The bigger the better.
(…that’s what she said ;-))
Enjoy my rolls guys 🙂
Honey Yeast Rolls
Courtesy of “Southern Living: 1001 Ways to Cook Southern”
- 1/4 cup warm water (100 to 110 degrees F)
- 1 (1/4 oz.) envelope active dry yeast
- 1 tsp. honey
- 1 3/4 cup milk
- 2 large eggs, room temperature
- 1/2 cup butter, melted and cooled
- 1/3 cup honey
- 3 tsp. salt
- 6 1/2 cups all purpose flour, divided
- 1 1/2 cup butter, softened
- 1/4 cup honey
Combine the first 3 ingredients in a small bowl and let stand 10 minutes or until mixture bubbles
Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.
Stir together warm milk, eggs and next 3 ingredients in a bowl of a heavy duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap and let rise in a warm place, free from drafts , 1 hour or until doubled in bulk.
Punch dough down. Turn dough out on a well-floured surface and roll into 28 ( 2 1/2 inch) balls (about 1/4 cup dough per ball.) Place balls in 2 lightly greased muffin tins. Cover and let rise in a warm place, 1 hour or until doubled in bulk.
Preheat oven to 400°. Stir together 1/2 cup softened butter and 1/4 cup honey.
Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.