Prep Time: 10 Min
All-Purpose Flour Milk Honey Sugar Active Dry Yeast Egg Unsalted Butter Salt
Bake Time: 50 Min
proof Time: 1 hr 45 min
1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, honey, white sugar, and yeast together until combined. Let sit for 5-10 minutes, or until the mixture is foamy and the yeast look puffy.
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2
Whisk in the large egg and 2 ½ tablespoons of the melted butter (cooled to room temperature) until combined.
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3
Fitting the mixer with a kneading attachment or continuing to whisk, stir in the salt and all-purpose flour until combined. Knead the dough with the dough hook or by hand for 5-7 minutes, or until smooth and elastic and the bread stretches when you pull it apart.
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4
Place the sweet roll dough in an oiled or buttered bowl. Cover with plastic wrap or a towel and let proof (or rise) in a warm area for 45 minutes to 1 ¼ hours, or until the bread has doubled in size.
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5
Punch the roll dough down. Turn the dough out onto a lightly floured surface. Cut the dough into 12 equal-size portions. Roll each portion into a ball and place in a greased 8 x 13-inch baking dish
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6
Cover the baking dish with plastic wrap sprayed with non-stick spray or a dish towel. Place the covered rolls in a warm area and let proof (or rise) in a warm area for 45 minutes -1 hour, or until the rolls have doubled in size.
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7
Very gently brush the rolls with remaining 1 tablespoon of melted better. Bake the rolls for 19-22 minutes, or until they are golden brown and hollow sounding when tapped.
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8
Brown the rolls if desired: turn the broiler on to high heat and move the baking rack to the middle of the oven. Broil the rolls for 30 seconds - 1 ½ minutes, watching carefully as they brown, or until the tops of the rolls are golden brown to your liking.
Cool the pan of rolls on a wire cooling rack until room temperature or your desired serving temperature. Enjoy with butter or honey butter to serve!