HONEY BUTTER YEAST ROLLS
Ingredients
YEAST ROLLS
- 1 PACKET RAPID RISE YEAST
- 1 CUP WHOLE MILK WARM
- 3 TABLESPOONS HONEY
- 4 TABLESPOONS SALTED BUTTER ROOM TEMPERATURE
- 3 1/4 CUPS FLOUR UP TO 3 1/2 CUPS FLOUR
- 1/2 TEASPOON SALT
- 1 LARGE EGG ROOM TEMPERATURE
- CHUNKY SEA SALT FOR GARNISHING
SALTED HONEY BUTTER
- 3 TABLESPOONS HONEY
- 6 TABLESPOONS SALTED IRISH BUTTER MELTED
Instructions
YEAST ROLLS
- USING A STAND MIXER WITH THE DOUGH HOOK, COMBINE FLOUR, YEAST, AND SALT.
- ONCE COMBINED, ADD IN WARM MILK, EGG, HONEY, AND SOFTENED BUTTER, MIX UNTIL COMBINED FOR ABOUT 4-5 MINUTES.
- IF THE DOUGH IS FEELING VERY STICKY, ADD IN THE EXTRA 1/4 CUP FLOUR AND COMBINE AGAIN.
- REMOVE THE BOWL, COVER IN PLASTIC WRAP AND LET REST FOR 15 MINUTES OR UP TO 3 HOURS ON THE COUNTER.
- PREHEAT OVEN TO 350 DEGREES AND GREASE A 9X13" BAKING DISH*
- SPRINKLE FLOUR ON YOUR WORK SURFACE AND PLACE DOUGH ON THE SURFACE. PUNCH IT DOWN AND SPLIT THE DOUGH INTO HALF IN TWO PIECES.
- USING A ROLLING PIN AND MORE SPRINKLED FLOUR AS NEEDED, ROLL EACH HALF OUT TO A 12" SQUARE (ABOUT 1/4" THICK).
- BRUSH EACH HALF WITH THE SALTY HONEY BUTTER THEN CUT EACH SQUARE INTO 6 LONG STRIPS USING A PIZZA CUTTER. ROLL EACH UP ONTO ITSELF INTO THE ROLL SHAPE AND PLACE IN THE GREASED DISH WITH THE SEAM SIDE DOWN. SAVE THE LEFTOVER HONEY BUTTER FOR TOPPING.
- COVER THE DISH WITH PLASTIC WRAP AND SET ON THE COUNTER FOR 30 MINUTES (OR IN THE FRIDGE OVERNIGHT- SEE NOTE**).
- BAKE THE DISH OF ROLLS FOR 18-25 MINUTES, ONCE FLUFFY AND GOLDEN BROWN ON TOP, REMOVE AND BRUSH WITH HONEY BUTTER AND SPRINKLE WITH SEA SALT.
SALTED HONEY BUTTER
- WHISK MELTED BUTTER WITH HONEY UNTIL COMBINED.
Notes
AUTHOR: HALF BAKED HARVEST
*NOTE: RECIPE WAS PHOTOGRAPHED WITH AN 8X8" BAKING DISH BUT A 9X13" BAKING DISH NEEDS TO BE USED.
**NOTE: IF PREPARING OVERNIGHT, PLACE ROLLS STRAIGHT INTO THE FRIDGE AFTER ROLLING OUT DOUGH AND ROLLING ROLLS. WHEN READY TO BAKE, REMOVE THE ROLLS FROM THE FRIDGE AND LET RISE FOR 30 MINUTES BEFORE BAKING.