Preparation Time: 15 minutes
Proofing Time: 1 hour 30 minutes
Baking Time: 15–18 minutes
Servings: 12 rolls
Ingredients
For the Rolls:
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3 1/2 cups all-purpose flour
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1/4 cup sugar
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2 1/4 tsp active dry yeast (1 packet)
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1 tsp salt
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1/2 cup whole milk, warm
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1/4 cup water, warm
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1/4 cup unsalted butter, melted
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1 large egg
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1 tbsp Honey in the Hollow Bee Farm honey
For the Honey Butter:
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1/4 cup unsalted butter, softened
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3 tbsp Honey in the Hollow Bee Farm honey
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Pinch of salt
Instructions
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In a small bowl, combine warm milk, warm water, and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy and bubbly.
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In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, egg, and Honey in the Hollow Bee Farm honey to the bowl. Stir until the dough comes together, then knead for 6–8 minutes on a floured surface until smooth and elastic.
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Lightly oil the bowl and place the dough in it, turning the dough once to coat it with oil. Cover the bowl with a clean towel and let it rise in a warm place for 1–1.5 hours, or until the dough has doubled in size.
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Punch down the dough and turn it out onto a floured surface. Divide the dough into 12 equal portions and shape each into a ball. Place the balls of dough in a greased 9×13-inch baking dish, arranging them close together.
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Cover the rolls with a clean towel and let them rise for 30–45 minutes, or until puffy and doubled in size.
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Preheat the oven to 375°F (190°C). Once the rolls have risen, bake for 15–18 minutes, or until golden brown on top.
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While the rolls are baking, make the Honey in the Hollow Bee Farm honey butter by mixing together softened butter, Honey in the Hollow Bee Farm honey, and a pinch of salt until smooth and creamy.
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Remove the rolls from the oven and brush them with the Honey in the Hollow Bee Farm honey butter while they’re still warm. Serve immediately for a warm, sweet, and buttery treat!
Nutritional Facts (Per Roll):
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Calories: 180
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Protein: 3 g
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Carbohydrates: 26 g
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Fat: 7 g
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Fiber: 1 g
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Sugar: 8 g
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Sodium: 160 mg
