You guys, this is a fabulous roll recipe for Thanksgiving. You can make the dough the night before. One less thing to worry about the day of.
This recipe comes from the ever-so-talented Averie, the same Averie that has an incredible book dedicated to peanut butter - love it :)
I baked a batch of these honey butter smothered rolls the first night and I tried a batch the next morning, after refrigerating the dough overnight. They were both delicious, but honestly, I liked the 2nd batch better. They are soft and light.
These rolls are definitely the way to go if you are new to roll making or even if you want to cut back on the stress of making a million dishes Thanksgiving day. I mean really . . . you mix the dough with a wooden spoon after all.
You don't need a mixer, you don't have to knead the dough for more than a few seconds and you don't have to roll out the dough to cut into rolls.
I woke up Sunday morning, got my other half of dough out of the fridge. Formed into balls and placed in a warm oven for a quick-rise method. I watched 1 1/2 cooking shows and by that time, the rolls had risen and were ready to bake. Within an hour and a half of waking up, you can have a warm honey butter roll in your hand and the scent of fresh baked bread roaming throughout your house with very little hands on time. SO STINKIN EASY.
I do have another Overnight Dinner Roll Recipe that is delicious too, if you want to have a couple recipes on hand.Honey Butter Dinner Rolls
adapted from: Averie Cooks
(Printable Recipe) or (Printable with Picture)
7/8 c. water (scant 1 cup), warmed
2 1/4 tsp. instant or active dry yeast
2 large eggs
1/4 c. canola or vegetable oil
1/4 c. honey
pinch of salt
3 1/4 - 3 1/2 c. all-purpose flour
1/4 cup (4 Tbl.) unsalted butter, softened
2-3 Tbl. honey
Pour warm water into a large mixing bowl and sprinkle the yeast over the top (I also add a pinch of sugar or a small amount of honey to help activate the yeast). Allow to sit for 5 minutes. It should be very frothy and bubbly. If it isn't, then start over.
Add the eggs, oil, honey and salt and whisk to combine. Add 3 cups of flour and stir with a wooden spoon until combined. Add up to 1/2 cup of additional flour, as needed. Dough should be slightly sticky to the touch and it should pull away from the sides of the bowl as you stir. Stir dough for one minute. It will be thick and lumpy. Form dough into a ball in the center of the bowl. Cover with plastic wrap and place in a warm, draft-free, place to rise until doubled, about 2 hours.
At this point you have two options.
If you plan to bake now: Punch down dough, remove it from the bowl and turn out onto a floured surface. Knead it only so much as necessary to shape it into balls for rolls (about 15-20 seconds). Cut dough in half and cut each half into 8 pieces. You will get 16 rolls total (around the size of a golf ball or slightly larger). Place balls in a greased baking dish. 9 rolls will fit in an 8x8-inch baking dish. Allow to rise until doubled, about 1 hour. For the honey butter: combine butter and honey and stir together until smooth and creamy. Carefully put a small dollop on top of each roll. As they bake, the honey butter will melt all over the roll. Bake at 350 degrees for 18-20 minutes. Tops will be lightly golden. Serve with remaining honey butter.
If you plan to bake another time: After dough has risen two hours, punch down and cover with plastic wrap. Refrigerate up to 5 days. When ready to bake, remove from the refrigerator and form into 16 balls. Place dough balls into a greased baking dish. 9 rolls will fit in an 8x8-inch dish. Allow to rise until doubled. For the honey butter: combine butter and honey and stir together until smooth and creamy. Carefully put a small dollop on top of each roll. As they bake, the honey butter will melt all over the roll. Bake at 350 degrees for 18-20 minutes. Tops will be lightly golden. Serve with remaining honey butter.
Jenn's Notes: I like to let my dough rise in a warm oven to speed up the process. I turn my oven on to 350 degrees and allow it to heat for a few minutes, then I turn off the oven and place the rolls inside.
Warm Water Tip: I hold my hand under the running tap water. It should be very warm, but not so hot that you have to pull your hand away. I always make sure the yeast is bubbly and frothy before I add any other ingredients.
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