Updated Thursday, February 26th, 2009
Yield: 4 dozen rolls
Heat the water, honey, and 1⁄ 4 cup butter to 120° to 130°F. In a large bowl, blend 2 cups of the flour, salt, and yeast. Add the liquid and beat with an electric mixer on medium speed for 3 minutes. Beat in the eggs. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in bulk, about 1 hour.
Punch the dough down. Divide into 3 parts. Cover and let rest for 15 minutes. Roll each portion out into a 12-inch circle. Spread each round with 1 tablespoon of the softened butter. Cut each round into 16 wedges. Starting at the wide end, roll each wedge up. Place point side down on a greased baking sheet. Cover and let rise until doubled in bulk, about 30 minutes.
Preheat the oven to 375°F. Bake for 10 to 12 minutes. Immediately brush the tops of the rolls with melted butter.
In this issue: Summer Off the Beaten Path
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