Description
These rolls are versatile enough to pair with any meal. Lightly sweet and buttery, they make every dish feel special.
Ingredients
Units
Scale
- 4 cups bread flour, plus extra for dusting
- 1/3 cup honey
- 1 cup milk
- 1 packet instant dry yeast (about 2 1/4 tsp)
- 1 tbsp salt
- 1 large egg
- 4 tbsp (1 stick) unsalted butter, cut into pieces
- Non-stick spray for the pan
- Unsalted butter, melted for brushing
Instructions
- In a small saucepan, whisk together 1/2 cup of the bread flour and 1 cup of water over medium heat until a thick paste forms.
- Add 1/3 cup of honey and keep whisking until the honey is fully dissolved. You’ll get a smooth, glossy mixture.
- Transfer this paste to the bowl of a stand mixer fitted with the dough hook.
- Add 1 cup milk, 1 packet instant dry yeast, 1 tbsp salt, 1 large egg, and the remaining 3 1/2 cups bread flour.
- Knead on medium speed until the dough is smooth, about 5 minutes.
- Add 4 tbsp unsalted butter one piece at a time, letting each piece fully incorporate before adding the next.
- Keep kneading until the dough is shiny, smooth, and elastic, about 4 more minutes.
- Place the dough in an oiled bowl, turn to coat, cover loosely, and let it rise for 1 hour or until it doubles in size.
- On a lightly floured surface, roll out the dough.
- Coat a baking pan with non-stick spray.
- Divide the dough into 24 equal pieces and shape each into a golf ball.
- Arrange them in the prepared pan, leaving a little space.
- Cover and let rise for 30 minutes, or until doubled.
- Preheat oven to 375°F.
- Brush the rolls with melted butter and lightly sprinkle with a pinch of salt.
- Bake for 25 minutes, until golden brown.
- Brush with more melted butter right out of the oven.
- Transfer the rolls to a wire rack to cool completely before serving.
Notes
Created, Prepared, Tasted, and Tested by Joy
