Honey Yeast Rolls

Honey Yeast Rolls

Ingredients

For the Rolls
1 cup warm water (105 to 115ºF)
2 ¼ teaspoons instant yeast
¼ cup light honey
3 tablespoons olive oil
1 ¼ teaspoons salt
1 large egg, lightly beaten
4 cups bread flour, divided
FOR TOPPING:
1 tablespoon unsalted butter or non dairy butter, melted
1 tablespoon light honey
sea salt, for sprinkling


Directions:
Add the water and yeast to the bowl of a stand mixer fitted with the paddle attachment and mix for a few seconds to combine. Add in the honey, olive oil, salt and egg. Mix again to combine. Add in 3 cups of the bread flour and mix until the dough forms a cohesive mass. Switch to the dough hook. 

With the mixer on low speed, slowly add in the remaining 1 cup of the bread flour. Continue to knead on low speed for about 5 to 6 minutes, until the dough is smooth and elastic. 

Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat. Cover with plastic wrap or a clean kitchen towel and let rise until doubled in bulk, about 2 hours.

Transfer the dough to a lightly floured surface and knead gently by hand for about 30 seconds. Cover the dough with a kitchen towel and allow to rest for about 10 minutes. 

Meanwhile, grease a 9x13 inch baking dish with nonstick cooking spray.

Divide the dough into 12 equal sized pieces (about 2 ½ ounces each). Shape each piece into a smooth ball and space evenly in the prepared baking dish. 

Cover with a kitchen towel and let rise again for about 30 minutes, until slightly puffy.

Toward the end of the rise time, preheat the oven to 400ºF. 

In a small bowl, mix together the butter and 1 tablespoon honey. Brush the tops of the proofed rolls evenly with the mixture, then sprinkle lightly with some sea salt.

Bake for about 15 to 20 minutes, until golden brown and cooked through (if you have an instant read thermometer, the interior of the rolls should be about 190ºF). Let the rolls cool for at least 10 minutes before removing from the pan.