Tried & True Honey Butter Rolls #dinner #healthyrecipes #yummy #food #easy

I have, I don't have the foggiest idea about, a MILLION sweet move plans on my blog. Be that as it may, no plain supper rolls. Also, after today regardless I won't have plain supper moves on my blog since who needs a plain supper roll when you can have a warm, nectar buttered, brilliant darker, delicate, delicate, rich supper roll? Truly. Who?

It's implied that these are my preferred supper rolls. Actually, I may never eat another type of bread again. Until, obviously, I make cinnamon raisin bagels one week from now. I adore those!

This is a good old, made-with-adoration supper roll. Nothing out of the cooler or more terrible, out of a can.

The natively constructed mixture is made with fundamental bread fixings. I've included a couple of additional items like dissolved spread and nectar for comfortable sweet season and an additional egg yolk for extravagance. On account of these additional fluids, I utilize somewhat more flour to make up for included dampness. Talking about flour, we're utilizing bread flour today. Since we're making bread! In any case, that is not all. I use bread flour in my nectar spread rolls since it contains more gluten than generally useful. Additional gluten helps make completed moves extra chewy and, um, more bread-like. Specialized terms here.

Also try our recipe : CROCK POT CUBED STEAK #dinner #healthyrecipes #steak #familyfood #meals

Ingredients :

1 cup (240ml) whole milk, warmed to about 110°F*
2 and 1/4 teaspoons Red Star® Platinum yeast
1/2 teaspoon granulated sugar
1/4 cup (84g) honey
1 large egg + 1 egg yolk
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
3 and 1/2 cups (452g) bread flour (spoon & leveled)

Topping

1/4 cup (60g) unsalted butter, very soft
2 Tablespoons (42g) honey

Instructions :

Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

Source : bit.ly/2kVPr5v