Honey Dinner Rolls Recipes

HONEY-SQUASH DINNER ROLLS

Steps:

• In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.

HONEY DINNER ROLLS

Steps:

• 1. Soften yeast in warm water with a teaspoon of sugar.
• 2. Scald milk; cool to lukewarm.
• 3. Add milk, yeast, sugar, honey, and enough flour to make a medium-thick batter. Beat thoroughly.
• 4. Add melted butter (which has been cooled), eggs, and salt. Beat well.
• 5. Add enough flour to form soft dough.
• 6. Sprinkle a small amount of flour on the counter and knead the dough until smooth and satiny.
• 7. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk.
• 8. Punch down. Turn out on floured board. Divide into portions for shaping. Shape dough into desired forms.
• 9. Place on greased baking sheets. Let rise until doubled.
• 10. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 5 to 10 minutes more.
• 11. Prepare the Cinnamon Butter by mixing all the softened butter, powdered sugar, honey, and cinnamon together.

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.