Honey Rolls
Bread Dough
Up to 4 cups bread flour
1 cup warm water (105F - 115F)
1 teaspoon sugar
1/4 honey
3 tablespoons canola oil
1 1/4 teaspoon salt
1 egg, beaten
1 package dry yeast (1/4 oz)
Glaze
2 tablespoons melted butter
2 tablespoons honey
In a large bowl dissolve the yeast and sugar in warm water and let stand until foamy, about 10 minutes. Add the 1/4 cup honey, egg, and oil and stir to combine. Add three cups of the flour and salt and stir until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in enough flour to pass the gluten window test.
Form the dough into a ball and transfer it to a large, lightly oiled bowl. Cover with plastic wrap and let the dough rise in a warm place until it doubles in bulk (about two hours).Divide dough into 12 equal portions. Shape each portion into a ball and place in a greased 9” x 9” pan. Preheat oven to 350F. Cover dough and let rise for 20 minutes.
Place the 9” x 9” pan onto a foil-lined baking sheet (this is in case any of the glaze bubbles over during baking). Bake the bread for approximately 25 minutes, or until an internal temperature of 190F - 200F is achieved.
Mix together the melted butter and honey and brush over the rolls. Bake for an additional minute or two. Honey rolls are best served hot.
