Last year Billy and I hosted our first holiday. I was determined to find the perfect bread/roll recipe since it’s such an important part of every holiday table (especially with a bunch of hungry Italians). I can’t even remember where I found the recipe for these honey rolls, but we won’t ever go another holiday without them.
Here’s what you’ll need: (for three dozen rolls)
– 3 packages active dry yeast
– 2 cups warm water (between 100 and 110 degrees)
– 1/4 cup honey
– 2 tbsp canola oil
– 1 tbsp salt
– 2 eggs, plus 1 egg, separated
– about 8 cups bread flour
– 1/2 tsp cold water
In the bowl of a stand mixer (or a large bowl if using a hand mixer), dissolve yeast in warm water. Once all the yeast has dissolved and the mixture has become frothy, about two minutes, 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 you’re just trying to get everything combined. Begin adding the remainder of the flour, one half-cup at a time, until a stiff dough is formed. You may not end up using the entire eight cups of flour, but just base it on how the dough looks and feels. When you poke it, it should hold the form of your finger but shouldn’t be sticky enough to stick to your fingers.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about six to eight minutes. You’ll know when the dough is ready based on the way it looks and feels — you’ll also notice a difference from the time you took it out of the mixing bowl and the time you started kneading. Form the dough into a ball and place it into a large greased bowl, turning once to cover the entire surface of the dough with grease. Cover with a clean kitchen towel and let rise in a warm place until doubled, about one hour.
Punch the dough down (it’s perfectly normal to picture someone’s head while doing this :)) and begin dividing and forming the dough into desired sizes and shapes — we usually form 2-inch balls since the dough will rise again before baking. Place on a greased baking sheet, one to two inches apart, and cover. Let the divided pieces rise until doubled, about 40 minutes.
Preheat the oven to 350 degrees.
Beat the white of the separated egg 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.
Sorry for the horrible picture…but it’s the best I could get in the midst of all the Thanksgiving madness. Regardless, I guarantee these will be some of the best rolls you’ve ever had. They’re perfectly fluffy (yet substantial) on the inside and have a nice firm 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, and they make a great Thanksgiving leftovers sandwich. This is most definitely our go-to recipe for rolls, any time of the year (and it should be yours, too!).