Heavenly Honey Rolls Recipes

HONEY DINNER ROLLS

Steps:

• Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
• Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
• Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
• Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
• Makes 36 rolls.

ALMOST HEAVEN HONEY BUTTER YEAST ROLLS

Steps:

• Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast.
• Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet.
• Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour.
• Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times.
• Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9x13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.

HEAVENLY CINNAMON ROLLS

Steps:

• Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside.
• Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

HEAVENLY DINNER ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.