Honey Rolls

My family never really had a “traditional” roll/bread recipe for the holidays, so when Billy and I decided to host our first Thanksgiving a few years ago, I was determined to find the perfect roll — fluffy with a nice crust, flavorful, and good enough for a turkey sandwich with all the fixins. I mean, with the importance of the leftover turkey sandwich, you have to have the right bread to hold all those goodies, right? Plus, in my opinion, it’s all the sides that actually bring Thanksgiving dinner together.

So, on a mad hunt for the perfect holiday roll recipe, I discovered these honey rolls that will adorne our table for every holiday. Forever. They are a huge hit every year, and I can’t imagine a leftover turkey sandwich without them. Once you try these rolls, you’ll wonder where they’ve been all your life. Yes, they’re that good.

Honey Rolls

{Print this Recipe}
Here’s what you’ll need:
Makes: 3 dozen good-sized rolls
- 3 packages active dry yeast
- 2 cups warm water (between 100 and 110 degrees)
- 1/4 cup honey (I usually add a bit more)
- 2 tbsp canola or vegetable oil
- 1 tbsp salt
- 2 eggs
- 1 egg, separated (refrigerate the white until just before baking)
- about 8 cups bread flour
- 1/2 tsp cold water

Instructions:
In the bowl of a stand mixer (or a large mixing bowl), dissolve yeast in the warm water. Once the yeast dissolves and becomes frothy, add the honey, oil, salt, two eggs, the yolk of the separated egg, and five cups of the bread flour. Mix on low to medium speed until smooth. The dough will still be pretty sticky at this point, but the main goal here is to get everything combined. A half cup at a time, beat in enough of the remaning flour to form a stiff dough. You probably won’t end up using the entire eight cups of flour, but just base it on how the dough looks and feels. (The best bet is to do the finger test — stick a finger into the dough and if it comes out clean, you’re good to go.)

Turn the dough onto a lightly floured surface and knead until smooth and elastic (or, smooth as a baby’s bottom :)), about six to eight minutes. Form the dough into a ball and place in a large greased bowl, turning once to cover the entire surface of the dough. Cover with a clean kitchen towel and let rise in a warm place until doubled, about one hour.

Punch the dough down and divide into 36 (or so) even balls. Place on a greased baking sheet, one or two inches apart, cover and let rise again until doubled, about 40 minutes.

Preheat the oven to 350 degrees.

Beat the egg white with the 1/2 teaspoon of cold water and brush over dough. Bake at 350 for 20 to 25 minutes or until golden brown. Remove from the baking sheet immediately and let cool on a wire rack.

Honey Rolls

Perfectly Golden Honey Rolls

I’m pretty confident when I say that these will be some of the best rolls you’ve ever had. They’re perfectly fluffy on the inside with a nice golden crust. The hint of honey really makes these rolls stand out in comparison to a regular bread dough, but it definitely doesn’t give them an overwhelmingly sweetness. They’re full of flavor, with or without butter (but really, why wouldn’t you slather them in butter?), and they’re perfect for sopping up extra gravy and cranberry sauce. But, most importantly (and I can’t stress this enough), they make an amazing leftover turkey sandwich.

This post was updated on November 17, 2010

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5 Comments

  1. Mmm!!! An excellent dinner roll recipe!! Your photo is just plain stunning!

  2. Gosh these rolls really look perfect! I love honey in breads so I will have to put these on my wish-to-bake list

  3. These honey rolls look like perfect additions to any holiday meal. And I love the name…anything with honey or rolls has me sold! Thank you for sharing, dear. I hope you have a beautiful Sunday! PS…your holiday menu looks perfect!

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