I knew this recipe was a keeper when my husband gave a delivery guy some fresh rolls from my oven, and the guy said, "...you know, these rolls taste just like the ones at that restaurant..."
Start proofing your yeast, in a small glass measuring cup by mixing:
1 tsp. sugar
1 envelope yeast (I have the best results with active dry yeast, not rapid rise)
1/4 cup warm water
While your yeast is proofing:
Scald 1/2 cup milk and cool to lukewarm
add 1 Tablespoon of butter
1/3 cup honey
(I use the cold butter to help cool down the milk)
To bread machine add:
add the milk mixture
1/2 tsp salt
3 cups of bread flour
add the yeast mixture (after 10 minutes if mixture doubles, yeast is active)
I then set my bread machine for the dough cycle. Check the dough mixture to see if you need to add more flour or a Tablespoon of water. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete. Divide the dough in half and with your hands, roll each one into a long tube and cut into roll size. Allow to double on a greased pan then cook in a preheated 350 degree F. oven for 9-12 minutes. (longer if you like them browner). Brush with melted butter and enjoy!
Notes: You can also make this recipe without a bread machine, by hand kneading, which is how I started making it.
I have read that the amount of flour needed for a bread machine varies on the atmospheric pressure and the age of the flour. Also, it will vary by the amount of honey you use. So, keep an eye on your dough, and add more as needed.
I have also stashed this dough in the refrigerator and cooked the next day, not quite as good, but still tasty.
I like to cook my rolls cut side up, but if you put the cut sides facing out, they will look more like Texas Roadhouse rolls.
And...if you like them even sweeter...add honey to the butter you are brushing the tops with after baking or serve with a butter + honey + cinnamon mixture :)
Finalist in the