Want to see my bee-witching buns?

Here they are. Rejoice!



...the things I'll do for this blog.

I've been making these Honey Rolls for several decades, and to this day, their aroma -while baking- still makes me swoon. I found the original recipe in an old cookbook, which I misplaced long ago, but -thankfully- typed and saved the recipe before the book disappeared. However, I distinctly remember the aforementioned was written by men, for men.
Imagine that. There were actually men out there who not only cooked, but (successfully) managed to rise to the occasion in the kitchen. For the record, I'm still talking about bread. Focus people.



This dough is very easy to work with, and similar to the eggy Brioche, although not as rich. But these rolls are hardly lacking. They're full-flavored and light as a feather. Not to mention, your arteries will thank you.

They're ideal for breakfast, snack time, or any time you need a little indulgence. Served slathered with, what else, Honey Butter (1 stick [4 ounces] of softened butter, combined with 1 tablespoon honey). This dough also makes incredible Hamburger Buns.

Here they are, before going into the oven...



...and this is how they emerge. Haaaallelujah!



Honey Rolls

1 cup milk
½ cup honey
½ cup (4 ounces) butter
2 teaspoons salt
2 tablespoons granulated sugar
2 packets (about 4½ teaspoons) dry yeast
½ cup warm water, 110°F -115°F
2 large eggs, lightly beaten
5 to 6 cups all-purpose flour

In a 2-cup measure, melt the butter, add milk and honey. 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 just enough of the remaining flour to make a soft, but not sticky dough. Knead dough until smooth and elastic, about 8 to 10 minutes.

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 Honey Rolls 25 minutes or until golden. Makes 27-30 rolls.

These are 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.


*To keep rolls uniform in size, I use a medium ice cream scoop (#24 makes a standard size roll). For hamburger buns, you could use a larger-size ice cream scoop, although, I usually eyeball it.



All together now: Awww.