- 1 1/4 tsp. instant yeast
- 1/2 cup warm water (105-115˚ F)
- 2 tbsp honey
- 1 1/2 tbsp. canola oil
- 3/4 tsp. salt
- 1 egg, lightly beaten
- 1 1/2- 2 cups bread flour
- 1 tbsp. butter, melted
- 1 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 1 cup of the flour and mix until the dough comes together in a sticky mass. Knead, incorporating the remaining 1/2-1 cup of flour, 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 8 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
Preheat the oven to 400˚ F. Mix together the honey and melted butter, and brush the tops of the rolls with it. Bake for 15-20 minutes, or until the tops are golden brown and the temperature of the rolls reaches 190 F. Let cool slightly before serving.
From Annies Eats