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Honey Yeast Rolls

Course Bread
Cuisine American
Keyword honey-yeast-rolls
Prep Time 20 minutes
Cook Time 16 minutes
Rise Time 2 hours
Total Time 36 minutes
Servings 36 rolls
Author Melissa Sperka

Ingredients

  • 1/2 cup warm water 100°-110°F
  • 2 1/4 oz packets Rapid Rise active dry yeast
  • 2 tsp honey
  • 2 cups whole milk
  • 2 large eggs room temperature
  • 1/2 cup butter melted and cooled
  • 1/2 cup honey
  • 1 Tbsp salt
  • 8 cup White Lily all-purpose flour
  • 1/2 cup butter softened
  • 1/4 cup honey

Instructions

  • Mix together 1/2 cup warm water, both yeast packets and 2 tsp honey in a mixing cup or bowl. Let stand for 5 minutes or until it becomes frothy and bubbles form on top.
  • In a small saucepan heat 2 cups of whole milk over medium heat until warmed to 100°-110°F. Do not boil.
  • Using the paddle attachment in the bowl of a stand mixer beat together the warmed milk with eggs, melted butter, 1/2 cup honey and salt. Add the yeast mixture into the bowl, mixing just until combined.
  • Lower the speed of the mixer and gradually add 8 cups of flour to the liquid 1 cup at a time. The dough will be sticky.
  • After all of the flour has been added, using the paddle attachment beat on medium speed for 6 minutes.
  • Remove the dough from the paddle, form into a ball and place into a lightly greased bowl. Cover with plastic wrap or a dish towel.  Let rise in a warm draft free place for 1 hour or until doubled.
  • After rise, punch down the dough and turn out onto a lightly floured surface or silpat. Divide the dough into roughly 1/4 cup portions and roll into balls.
  • Place side by side in a buttered 13 x 9 inch baking pan. Cover with plastic wrap and let rise in a warm draft free place for 1 hour.
  • Bake at 400°F for 12-16 minutes or until the tops are golden.
  • In a small bowl mix together softened butter and honey. Brush the tops liberally with honey butter after baking. Serve any remaining honey butter on the side.

Notes

When using regular or long-acting active dry yeast the dough will need to rise twice before forming into rolls. After kneading the dough for 6 minutes, cover and let rise for 1 hour. After 1 hour punch down the dough then re-cover and let rise another hour. Follow the recipe instructions from the step of forming into rolls allowing an additional hour after formed into rounds for the rolls to rise.