Honey Glazed Rolls

Sure, its easier to grab a bag of dinner rolls at the store, but nothing beats homemade for the best flavor -- plus you get a sensory bonus of the wonderful aroma of freshly baked bread in your house.

Kitchen tip: lightly oil the tablespoon before adding the honey. The oil allows the honey to easily slip out.

INGREDIENTS

• 1 1/4 cups warm milk (110-115° F)
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons honey
• 1 teaspoon salt
• 1 large egg at room temperature
• 3 3/4 cups all purpose flour
• 4 tablespoons butter, cut into cube and softened to room temperature
• For the honey glaze, blend 1 1/2 tablespoons of melted butter with 1 1/2 tablespoons of honey

This recipe is from kristineskitchenblog.com

DIRECTIONS

• Add warm milk to bowl of a stand mixer. Stir in the sugar and then sprinkle the yeast over the milk. Stir gently to combine and then allow mixture to sit for 5 - 10 minutes to allow the yeast to bloom (it will foam and start to bubble).
• Add the honey, salt and egg and mix gently to combine using the paddle attachment.
• Add the 3 3/4 cups of flour and mix together. Once all of the flour is incorporated, switch to the dough hook.
• Kneed the dough on low speed until the dough is smooth and slightly sticky (about 8 minutes). If the dough is too sticky, add 1 tablespoon of flower.
• Transfer the dough to a lightly oiled bowl, turn over once to coat all sides of the dough ball with oil. Cover with a clean towel or plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
• Remove dough from bowl and cut into 3 pieces, then cut each large piece into 6 smaller pieces. You should now have 18 dough pieces. Form into smooth balls and arrange in a greased 9 by 13 baking dish. Cover and let rise for 30 minutes.
• Preheat oven to 375° F and then place dish in center of oven. Bake rolls for 16 to 20 minutes until golden brown and the rolls are baked through.
• Remove rolls from the oven and then brush the tops with the honey butter glaze.
• Serve warm.