I saw this picture in Country Living magazine the other day, and thought "I have to bake these as soon as possible!" So tonight was the night! I carefully followed the recipe; anticipating golden, fluffy rolls....but, in the end, the result was small, white rocks instead of rolls! Twas so disappointing to bake a disaster! I still can't figure out why they didn't rise. If any of you try this recipe, let me know how they turn out!
- Honey Dinner Rolls
- 1/3 cup(s) honey
- 1 tablespoon(s) honey, plus more for serving
- 1 package(s) active dry yeast
- 4 1/2 cup(s) all-purpose flour, plus more for surface
- 1/4 cup(s) dry buttermilk powder
- 1 1/2 teaspoon(s) coarse salt
- 1/4 cup(s) milk
- 2 large eggs
- 3 tablespoon(s) unsalted butter, melted; plus more for buttering dishes and serving
Directions
- In a small bowl, combine 1/2 cup warm water (110 degrees F), 1/3 cup honey, and yeast. Stir to dissolve yeast. Set aside until mixture becomes frothy on top, about 5 minutes.
- In a large bowl, combine 4 cups flour, buttermilk powder, and salt. Stir in yeast mixture. In a small bowl, whisk together milk, eggs, and 2 tablespoons melted butter. Stir egg mixture into flour mixture and combine until dough comes together. (Add 1/2 cup flour if dough is too sticky.)
- Knead dough on a lightly floured surface until smooth, 5 to 8 minutes. Place dough in a buttered bowl. Cover bowl with plastic wrap and let dough rise, at room temperature, until doubled in size, about 45 minutes.
- Preheat oven to 375 degrees F. Divide dough into 16 equal pieces and shape into balls. Butter two 9-inch pie plates and place 1 ball of dough in the center of each. Evenly space remaining dough balls around pie plates. Cover and let rise, at room temperature, for 20 minutes.
- In a small bowl, mix 1 tablespoon honey with 1 tablespoon melted butter. Lightly brush honey-butter mixture over top of rolls. Bake until golden, 20 to 25 minutes. Cool in pans for 15 minutes, then turn out onto a wire rack. Serve with additional honey and pats of butter on the side, if desired.
How hot was your water? It is very easy to kill the yeast and you only need warm water. Just let the dough proof to see if the yeast is ok.
ReplyDeleteBut then agian I dont know either.
I thought of that, too, but I don't think my water was any hotter than usual for yeast stuff. The dough was really stiff, but I only used 4 cups of flour, not 4 1/2 like it said you could. Tis a mystery to me!!
ReplyDeleteThe type of flour makes a great differance. It might only need 3 to 3 1/2 cups of your flour while a differant flour you may need more. Are you using bread flour?
ReplyDeleteThey look awesome, but if you flopped them I don't see ANY hope for them turning out for me!!!!!
ReplyDelete