Milk And Honey Dinner Rolls Food

HONEY DINNER ROLLS

Steps:

• Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
• Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
• Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
• Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
• Makes 36 rolls.

MILK AND HONEY DINNER ROLLS

Steps:

• Preheat your oven to 350 degrees F. Brush a 9-inch x 13-inch baking dish with 1 tablespoon of melted butter. Set the dish on top of the stove to keep the butter warm.
• To the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, milk, and honey. Stir the ingredients a little to mix them up and help dissolve the yeast. Let sit for 3 minutes to allow the yeast to bloom.
• Add 3 tablespoons melted butter and 3 1/2 cups flour to the mixer bowl. Stir on low with the mixer until smooth. If needed, add up to 1/2 cup of the remaining flour to form a soft dough.
• Add the salt to the dough and mix for 3 minutes on medium speed. The dough will have formed a ball and have a slightly sticky texture. (If you press your finger on the dough and pull it away a little will stick.)
• Transfer the dough to a lightly floured work surface. Roll the dough into a ball. Divide the ball into 12 even pieces. You can just eyeball it, they don't have to be perfectly the same.
• Form each piece of dough into a roll by pinching the sides together in the middle until the outer edge is round. Then, turn the roll over so the smooth top is showing. Set the roll into your prepared pan, pinched side down, and repeat with the remaining dough. It's okay if the rolls touch.
• Bake for 15 to 17 minutes or until the rolls are golden brown on top. If the tops begin to brown too quickly cover the rolls loosely with foil.
• Carefully remove the rolls from the oven and brush with the remaining 1 tablespoon of melted butter. Serve warm or at room temperature. Store in an airtight container.

EASY DINNER ROLLS

Steps:

• Preheat oven to 350 degrees F and grease a 9x13 inch baking pan with cooking spray.
• In the bowl of a stand mixer fitted with a dough hook, combine the yeast, warm milk and honey. Stir with a spoon.
• Let mixture rest for 3 minutes, or until yeast becomes foamy.
• Add 3 tablespoons butter and 3 1/2 cups flour to the stand mixer and mix on low until smooth.
• Add enough of the remaining 1/2 cup flour to form a soft dough (start with 1/4 cup).
• Add salt and knead on medium for about 3 minutes.
• The dough will be slightly sticky.
• Turn the dough onto a lightly floured surface and form it into a ball. Divide the dough into 12 pieces.
• Form them into balls by flipping the dough over and pulling the edges together to the bottom. Place the balls, pinched side down, in the prepared baking pan.
• Bake for 15-17 minutes, or until golden brown and baked through. If tops begin to brown too quickly, tent the rolls with foil.
• Remove the rolls from the oven and brush the tops with the remaining butter.
• Serve with extra butter, honey, and sea salt, if desired!

1-HOUR SOFT AND BUTTERY DINNER ROLLS

Steps:

• Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
• In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F. It will be warm but not hot to the touch. (*Alternately, you can heat the mixture over medium-low heat in a saucepan until it reaches 110°F.)
• Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
• Add in 3 1/2 cups of flour (not all of the flour) and the salt.
• (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
• Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
• Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
• Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
• Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
• Then serve warm and enjoy!

HONEY DINNER ROLLS

Steps:

• 1. Soften yeast in warm water with a teaspoon of sugar.
• 2. Scald milk; cool to lukewarm.
• 3. Add milk, yeast, sugar, honey, and enough flour to make a medium-thick batter. Beat thoroughly.
• 4. Add melted butter (which has been cooled), eggs, and salt. Beat well.
• 5. Add enough flour to form soft dough.
• 6. Sprinkle a small amount of flour on the counter and knead the dough until smooth and satiny.
• 7. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk.
• 8. Punch down. Turn out on floured board. Divide into portions for shaping. Shape dough into desired forms.
• 9. Place on greased baking sheets. Let rise until doubled.
• 10. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 5 to 10 minutes more.
• 11. Prepare the Cinnamon Butter by mixing all the softened butter, powdered sugar, honey, and cinnamon together.

ROSEMARY PULL-APART DINNER ROLLS

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.