Active Time
25 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 12 (serving size: 1 roll)
Photo: Jennifer Causey

How to Make It

1    

Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, honey, and 2 eggs to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed 4 minutes or until combined.

2    

Turn dough out onto a lightly floured work surface; knead 5 minutes or until smooth. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).

3    

Turn dough out onto a lightly floured surface. Cut dough into 12 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls in a 9-inch springform pan coated with cooking spray, leaving space between rolls. Cover and let rise 1 hour and 15 minutes or until almost doubled in size.

4    

Preheat oven to 350°F.

5    

Combine 2 teaspoons water and egg yolk in a bowl, stirring with a whisk. Brush rolls with egg mixture; discard remaining egg mixture. Bake 13 minutes or until golden. Place pan on a wire rack; cool 5 minutes. Remove sides from pan; cool completely.

6    

Variation: Orange-Sage Rolls

7    

Follow above recipe, adding 3 tablespoons chopped sage and 1 tablespoon orange zest to milk mixture with butter, honey, and eggs in step 1. Top each roll with a small sage leaf before brushing with yolk mixture and baking in step 5.

8    

SERVES 12 (serving size: 1 roll)

9    

CALORIES 124; FAT 4g (sat 2g, mono 1.1g, poly 0.4g); PROTEIN 4g; CARB 17g; FIBER 1g; SUGARS 3g (est. added sugars 3g); CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 24mg

10    

Variation: Rosemary-Asiago Rolls 

11    

Follow above recipe, substituting 1 tablespoon sugar for honey and reducing butter to 1 1/2 tablespoons. Add 1/4 cup grated Asiago cheese and 1 tablespoon chopped rosemary to milk mixture with butter, sugar, and eggs in step 1. Sprinkle 2 tablespoons grated Asiago over rolls before baking.

12    

SERVES 12 (serving size: 1 roll)

13    

CALORIES 122; FAT 4.2g (sat 2g, mono 0.9g, poly 0.3g); PROTEIN 5g; CARB 16g; FIBER 1g; SUGARS 1g (est. added sugars 1g); CHOL 54mg; IRON 1mg; SODIUM 209mg; CALC 46mg

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