We love these. I make them every Thanksgiving and Christmas! Simple recipe. You can make the dough ahead of time and freeze them. Pop a few in the oven whenever you want one....or some!
Equipment
13 x 9 Baking Pan
Stand Mixer or Hand Mixer with Dough Hook
Pastry Brush (optional)
Large Bowl, heat resistant
Plastic Wrap
Dough Ingredients
1 3/4 cups milk, heated to 110 degrees
6 tablespoons honey
4 tablespoons unsalted butter, melted and cooled
1 large egg
4 1/4 cups all purpose flour
1 tablespoon instant/rapid-rise yeast
2 1/4 teaspoons salt
Basting Ingredients
1 tablespoon milk
1 teaspoon honey
1 tablespoon unsalted butter, melted and cooled
Instructions
Step 1: Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl and 13 by 9-inch baking dish.
Step 2: Combine 1¾ cups milk, 6 tablespoons honey, 4 tablespoons butter, and egg in 4-cup liquid measuring cup.
Step 3: Using stand or hand mixer with dough hook, mix flour, yeast, and salt on low speed until combined. **When adding the yeast and salt to the bowl, do not allow them to touch. The salt can deactivate the yeast.**
Step 4: Slowly add milk mixture and mix until dough comes together, about 1 minute. Increase speed to medium and mix until dough is smooth and almost clears sides of bowl yet still sticks to bottom, 6 to 8 minutes.
Step 5: Transfer dough, scraping sides of bowl, to greased bowl. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
Step 6: Punch down dough on lightly floured counter. Divide dough into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Arrange in prepared baking dish and cover loosely with plastic.
If making ahead, proceed to Step 7. If not, proceed to Step 8.
Step 7:
If making ahead: Cover rolls with clingform and freeze for up to 2 months.
If making ahead 24 hours: Cover rolls with clingform and refrigerate.
In either case let dough sit at room temperature for 30 minutes before brushing with milk mixture and baking.
Step 8: Let rolls rest in turned-off oven until doubled in size, about 20 minutes.
Step 9: Remove rolls from oven and discard plastic. Heat oven to 400 degrees.
Step 10: Brush rolls with 1 tablespoon milk. Bake rolls until golden brown and register 200 degrees, about 20 minutes, rotating dish halfway through baking.
Step 11: While rolls bake, combine 1 tablespoon butter and 1 teaspoon honey in bowl.
Step 12: Remove from oven and while still hot, brush with honey butter and let cool in dish on wire rack for 10 minutes. Remove rolls from dish. Serve.
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