1 cup water, warmed to 120 to 130F for Red Star Platinum yeast (or 105 to 115F for most other yeast)
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
1 large egg
1/4 cup honey
3 tablespoons canola oil
1/2 teaspoon salt, or to taste
3 3/4 to 4 cups bread flour (I use King Arthur Unbleached Bread Flour)
2 tablespoons unsalted butter, melted
2 tablespoons honey
Instructions
Add water to a glass measuring cup or microwave-safe bowl and heat on high power to warm it, about 30 seconds. Testing with a thermometer
To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, let mixture stand for 10 minutes.
Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed. Add 3 cups flour and beat until a sloppy, wet, loose dough forms. Scrape off any dough bits stuck to the paddle, remove the paddle attachment, and put on the dough hook.
With the dough hook attached, turn mixer on low speed, and slowly sprinkle in remaining 3/4 cup flour. If necessary to obtain soft, smooth, non-sticky dough, sprinkle in the full 1 cup flour that remains (noting that the more flour used, the denser the finished rolls will be). Knead dough for about 8 minutes. It will be firm, smooth, not sticky, and elastic. Turn dough out onto
floured work surface and knead dough by hand for 1 to 2 minutes, making sure dough is very smooth and uniform in texture. Place mounded ball of dough in a cooking sprayed large bowl and cover with plasticwrap. Place bowl in a warm place until it has doubled in size, about 2 hours.
After dough has risen and doubled, punch it down to release the air bubbles, and turn it out onto a floured work surface. Knead for about 1 minute. Mound dough into a ball, place it back into the bowl, cover it, and allow it to rest and relax for about 10 minutes. Prepare a 9-by-13-inch baking pan by lining it with aluminum foil, spray with cooking spray; set aside.
Place dough on a floured work surface, and using your hands, roll it into a long cylinder shape, about 12 to 15 inches long and about 3 to 4 inches wide. Divide the log into 12 uniform pieces with a sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced, four rows by three. After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 30 minutes. While dough rises, preheat oven to 400F. A good place for this rise is placing baking pan on the stovetop while oven is preheating for the carryover warmth. Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 1 minute. To the melted butter, add 2 tablespoons honey and stir to combine; set aside. After the rolls have risen and before baking, brush tops and sides of
dough with the honey-butter mixture, getting into the sides and crevices and with a pastry brush. Bake rolls for about 15 minutes or until golden; they bake up very fast and watch them closely so the honey-butter mixture doesn't burn in this very hot oven. Allow rolls to cool before serving. Rolls may be stored at room temperature in an airtight container or ziplock bag for up to 4 days. Rolls also freeze very well and can be made from start to finish, cooled, and placed in a freezer-safe airtight container or a ziplock for up to 3 months. When ready to serve, unthaw them and if desired, immediately prior to serving warm them in a low oven (~175 to 200F) for a few minutes and just until warmed.
Serving
Suggestions
The recipe can be made by hand and kneaded by hand, it will just take you a bit longer.
Originally Submitted
6/6/2013
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