Honey Yeast Rolls

So I recently vowed to never buy any sort of bread ever again, and these here honey yeast rolls make a great argument for keeping that promise. 

There's just something so comforting, so satisfying, so damn delicious about fresh home-baked bread coming out of your oven. And plus, it's a lot cheaper to bake than buy. I love that a $3-bag of bread flour and a $2-bag of all-purpose flour can make a dozen breads and pizza crusts. 

I've had this recipe from Annie's Eats bookmarked for months now, and I finally found the chance to make it last week. The rolls came out soft with a great outer, sweet crunch. They were fantastic right out of the oven, but they just didn't reheat as well the next night. Next time I'll bake for them for a small gathering and turn any leftovers into breadcrumbs. 

This recipe calls for a few resting/rising times, but it's definitely worth the time and trouble. 

Ingredients for 10 rolls:

• 2 1/4 tsp dry active yeast
• 1 cup warm water
• 1/4 cup honey, plus 2 tbsp
• 3 tbsp canola oil, plus more for greasing
• 1 1/4 tsp salt
• 1 egg
• 4 cups bread flour
• 2 tbsp butter, melted

In a standing-mixing bowl, combine the yeast and warm water using the paddle attachment. Allow to proof for a few minutes. Then add oil, salt, egg, and 1/4 cup honey. Mix well.

Add 3 cups of flour and mix until combined. Switch to a dough hook and add the remaining flour on low speed. Knead until smooth and elastic, about 8 minutes.

Transfer to a lightly oiled bowl. Cover and allow to double in size, about 2 hours.

With floured hands, knead the dough for 30 seconds. Cover and allow to rest for 10 minutes.

Punch the dough down and divide into 10 equal pieces. Shape each piece into a ball and place into a greased round baking pan. Cover and allow to rise for 20 minutes. 

Preheat oven to 400 degrees. Mix together melted butter and remaining honey. Brush the tops of the rolls with the honey-butter. Bake for 15 minutes, or until golden brown.

Allow to cool down before serving.