Saturday, March 30, 2013

Sol's Honey Rolls

I made these on the Saturday before we left for Israel. I had been on the phone talking to Kathleen about what I was making and she was hungry. She and Jenna got in the car and drove the 6 hours home for dinner and a night in their own beds! This recipe makes about 4 dozen, depending on how big you make your rolls. These were very tasty!
 Sol's Honey Rolls    1 Cup milk
1/2 Cup honey
1/2 Cup butter [1 stick]
2 Tsp salt
1 -2 tablespoons granulated sugar*
2 packages. dry yeast
1/2 Cup warm water [110�-115�F]
2 large eggs lightly beaten
6- 6 1/2 cups All Purpose flour
Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey.

In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes.

Combine milk mixture with yeast mixture. And stir in the beaten eggs.   Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough.

Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour.

Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven.
Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.

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