Ok. Let's not get dramatic here. They are rolls.
But they are damn good rolls. Slightly sweet, especially with the honey butter that drips down the sides and permeates the bottom of the bread. Filling, soft, fluffy.
Not uber fast. They do require pre planning. But they are lovely.
Honey Yeast Rolls
Adapted from Annie's Eats but readily available all over...
2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour (18 ounces, I subbed 2 of these ounces as vital wheat gluten to add chewiness)
Vegetable cooking spray
2 tbsp. butter, melted- I prefer salted for this
2 tbsp. honey
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, towel covered spot for 20-30 minutes.
Preheat the oven to 400˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through.