• Simply Good Honey White Rolls

Our Honey White Rolls are the perfect accompaniment to any meal. You can make them yourself or swing by and pick up a batch at our store.

This recipe makes 36 rolls.

INGREDIENTS:

¼ cup – Water, room temperature

1 teaspoon – Sugar

1 tablespoon – Dried yeast (or 1 small package)

8 cups – All-purpose flour

2 cups – Milk (whole, low-fat, skim), room temperature

¼  cup – Honey

2 ½ teaspoons – Kosher salt (Diamond Crystal)

½ cup – Butter, softened, unsalted

3 large – Eggs, divided

2 tablespoons – Milk (whole, low-fat, skim)

1.  Add yeast to lukewarm water and sugar.  Let stand for 10 minutes.  If yeast bubbles, it is active. If it does not bubble, start over with fresh yeast. (This is proofing.)

2.  Place proofed yeast, flour, 2 cups of milk, kosher salt, honey, butter and 2 eggs into stand mixer work bowl.  Using dough hook, mix for 10 minutes. This is soft dough.  Once all ingredients are mixed together, it might be too much dough for your mixer.  If so, divide dough in half. Knead each half for 10 minutes. (Note: To mix by hand place all wet ingredients in a large bowl, gradually add flour until it is all incorporated, approximately 100 strokes.  Turn dough out onto a floured work surface and continue to knead by hand for 8 minutes.)

3.  Remove dough from work bowl and place in a large oiled bowl. Turn dough in bowl to oil all sides.  Cover and refrigerate overnight.

4.  Punch down dough and then shape into 2-ounce rolls.  Place shaped rolls onto a parchment-lined sheet pan, 1 to 2 inches apart. Slit the top of each roll with a knife (this is called docking the dough). Use a spray bottle to spritz rolls with water. Cover loosely with plastic wrap and let rolls proof on counter until doubled in size, approximately 40 to 60 minutes.  Preheat oven to 375 degrees.

5.  Make an egg wash by beating together 1 egg and 2 Tablespoons milk.  Brush tops of rolls with egg wash.

6.  Bake for 16 to 22 minutes — the rolls will be golden brown.  Use your spray water bottle to mist the inside walls of the oven 10 times as soon as you place the rolls in the oven. This generates steam to allow the rolls to expand to their full capacity.