I’ve been on the lookout for the perfect roll recipe and while I haven’t quite found my goes-with-everything bit of fluffy roll perfection, I sure have had fun trying! I think that Matt secretly hopes that I’ll never quite find it so that we can keep trying out all sorts of yummy new rolls. One of the latest that impressed me was this recipe for honey-glazed pan rolls–not only are they subtly sweet and fluffy, but they also call for about half of the normal rising time, thanks to the use of a bread machine (though you can make them without using one, as well!). These were perfect as a side dish to our pasta entree, and they were delicious the next morning for breakfast with a glass of cold milk.
Update: After trying out a LOT of different roll recipes, my best goes-with-everything dinner roll is found here (for the traditional round roll) or here (for the fancier crescent roll). Both take a whole lot more time and energy than this one though to make, so this is a great option when you’re looking for something that doesn’t have such a long rise/prep time!
Golden Honey Pan Rolls
(from Taste of Home’s Prize-Winning Recipes 2011)
1 cup warm milk (70-80 degrees)
1 egg yolk (don’t make the mistake of throwing away the egg white, like I did, as you’ll need it later)
1/2 cup canola oil
2 tablespoons honey
1-1/2 tsp salt
3-1/2 cups flour (bread flour works best, but all-purpose flour works fine, too)
2-1/4 tsp active dry yeast
1/3 c sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white
Additional honey, optional
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. square baking pans, or in two round 9-inch round cake pans (one of each pictured here). Cover and let rise in a warm place until doubled, about 30 minutes.
(Note: If you’re making these without a bread machine, just fit your mixer up with a dough hook and add the first eight ingredients, mixing on a low setting until dough is thoroughly mixed and supple, though still slightly sticky to the touch. Let the dough sit in the mixer for about 10 minutes before going ahead with the rest of the steps of the recipe (you might also need to add a bit of time to the last rise, so maybe 45 minutes rather than 30, though the rolls do puff up a bit in the oven.)
For glaze, combine the sugar, butter, honey, and egg whites; drizzle over dough (Note: make sure to not let the rolls rise too long. My first batch I let rise too long, and the glaze just slipped right off). Bake at 350 degrees for 25-30 minutes or until golden brown. Brush with additional honey, if desired.
Yield: 2 dozen