Honey Rolls Food
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY PULL-APART DINNER ROLLS
As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h55m
Yield 36
Number Of Ingredients 13
Steps:
- Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
- Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
- Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
- Lightly beat egg with 1 teaspoon milk in a small bowl.
- Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 7.5 g, Cholesterol 8.5 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 78.5 mg, Sugar 0.8 g
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- Pour warm milk (110-115 degrees F) into the bowl of stand mixer. Add sugar and yeast. Stir, and let it stand for about 10 minutes until frothy.
- Set up the dough hook attachment in the stand mixer. With the mixer on low speed, mix the eggs, 1/4 cup melted and cooled unsalted butter, honey, and salt. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time. Add the remaining flour in 1/4 cup increments as needed, until a dough has formed. If it’s sticking to the bowl too much, continue adding flour in ¼ cup increments. I ended up using 3 1/2 cups. The dough should be slightly sticky, moist, and manageable.
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- Form into a ball and place on a lightly oiled bowl (olive oil is fine), making sure to coat the dough with some of the oil. Cover with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size.
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