I love baking rolls, especially those that garner me lots of praise and compliments (that’s how modest I am), and this is exactly what mi amiga Marysol’s honey rolls have been doing for me ever since I’ve spotted her recipe and the appetite-stirring pictures on her delicious blog,
I’ve made honey rolls using Marysol’s recipe several times already, each time earning high points from both the older and younger members of the family, as well as our lovely neighbors who, after sampling the rolls at home for the first time, went as far as stopping by later just to say that those were the best rolls they’d had in a long time. I may be the one who receives these cheek-blushing verbal accolades for these honey rolls, but it is only fair to say that all the compliments should go to Marysol for such an awesome recipe. So, thank you, amiga!
From Memories in the Baking
Although the word “honey” in the name may unintentionally imply the overly honeyish (is there such word?) taste, this is not the case here—honey adds a pleasant flavor to the rolls and its taste is not overwhelming at all. Note that the rolls are at their softest the day they are baked. The next day, briefly warm in the microwave to soften. Serve with butter, fruit preserves, cream cheese, or anything you want, including …oh yes—honey.
Makes 27-30 rolls
½ cup (4 ounces) unsalted butter
1 cup milk
½ cup honey
½ cup warm water, 110°F -115°F
2 packages (each weighing 1/4 oz – 7 g) yeast
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, lightly beaten
6 to 6½ cups all-purpose flour
butter, to brush the tops
Melt the butter in a pot, then add milk and honey to it. Stir to mix. In a large mixing bowl, combine the water, yeast, and sugar. Allow yeast to dissolve 7-8 minutes. Add milk mixture to yeast mixture, stir.
Add eggs. Beat in 4 cups flour and salt until combined. Add enough of the remaining flour to make a soft, but not sticky dough. You may not need all of the flour.
Place dough in large, greased bowl, turning to coat both sides. Cover and allow to rise about 1 hour. Punch down. Let dough rise again, about 1 hour. Knead briefly. Shape into rolls* and place rolls (almost touching) in a greased 9″ x 13″ pan.
Allow to rise 1 hour more, or until doubled in size. Preheat oven to 375°F. Bake the rolls 25 minutes or until golden. These are very soft rolls, so to keep the crust that way, make sure to brush the tops with butter as soon as they come out of the oven. Enjoy!