Golden Honey Rolls
Yield
6 servingsPrep
90 minCook
30 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | tablespoons |
honey
|
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
(reserve one egg white for topping) |
|
| topping | |||
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
butter
softened |
|
| 1 | tablespoon |
honey
|
|
| 1 | x |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 118 | ml |
vegetable oil
|
|
| 3E+1 | ml |
honey
|
|
| 769 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
(reserve one egg white for topping) |
|
| topping | |||
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
butter
softened |
|
| 15 | ml |
honey
|
|
| 1 | x |
egg whites
|
*
|
Directions
In saucepan heat milk, cooking oil, and honey until very warm.
In a large bowl, blend 1½ cups flour, yeast, salt, eggs and warm liquid mixture.
Beat 3 minutes with dough hooks, then add the remaining 1 ¾ cups flour and mix for about 2 more minutes until all is blended.
Dough will be soft and sticky.
Cover and let rise in warm place until light and doubled in size.
Generously grease two 8 inch round cake pans.
Stir down dough, beating with dough hooks for 30 seconds.
Drop dough tablespoon by tablespoon into a single evenly spaced layer in the prepared pans, about ten tablespoons per pan.
Combine topping ingredients and drizzle half of the mixture over the rolls.
Cover, let rise again in a warm place until doubled in size.
Drizzle remaining topping over rolls and bake at 350℉ (180℃) for 25 to 30 minutes or until golden brown.
Immediately remove from pan and serve.
