(Edited on 01.18.10 to add a new photo)
I am a fan of carbs in any form, but I especially love bread and rolls. I have made a couple of different recipes for dinner rolls before but these were absolutely outstanding! By far the best homemade rolls I have had. These were the perfect accompaniment for our beef stew, and were excellent the following evening with our chicken. (Incidentally, they are also great grabbed and stuffed in your mouth for a snack when you are running out the door.) Make these tonight, you won’t be sorry! I will make these again and again.
Honey Yeast Rolls
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
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 in a sticky mass. 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 with a towel 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 round, lightly greased 9- or 10-inch round 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.
Source: adapted from A Cookie a Day