Honey Dinner Rolls
These are my favorite dinner rolls! I got the recipe from a cookbook with contributions from famous country singers. This recipe was submitted by Steve Wariner. You'll have no room for dinner after you start eating these! I make my rolls a bit bigger, so my yield is less than the recipe states.
These are my favorite dinner rolls! I got the recipe from a cookbook with contributions from famous country singers. This recipe was submitted by Steve Wariner. You'll have no room for dinner after you start eating these! I make my rolls a bit bigger, so my yield is less than the recipe states.
- Carbohydrate 154.660283691549 g
- Cholesterol 709.311666668586 mg
- Fat 34.1609496576358 g
- Fiber 5.81055544094712 g
- Protein 41.2208625612079 g
- Saturated Fat 8.47791956131061 g
- Serving Size 1 1 Dozen (410g)
- Sodium 369.860033390875 mg
- Sugar 148.849728250602 g
- Trans Fat 5.61277697377677 g
- Calories 1096 calories
Step-by-step
- Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
- Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
- Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
- Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
- Bake in a 375F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
- Makes 36 rolls.
Undermixing yeast dough is the primary error that yields dense, heavy rolls instead of an airy crumb. High-speed mechanical mixing for three full minutes develops the gluten matrix necessary to trap expanding gases during the rise phases. Milk, honey, and butter must measure between 115 and 120 degrees Fahrenheit before introduction. Higher heat kills the active dry yeast, while cooler liquid delays fermentation.
Assessing doneness requires visual and physical observation rather than internal temperature probing. The exterior crust must turn a uniform golden brown, and the individual units should sound hollow when tapped firmly on the base. Pulling them from the 375 degree oven too early results in a gummy interior structure.
Freezing baked rolls extends usability significantly. Seal cooled bread in airtight plastic bags and store in the freezer for up to three months. Reheat frozen units directly on a baking sheet at 350 degrees Fahrenheit for ten minutes to restore the crust texture.
