Honey in dinner rolls
Honey dinner rolls add a little extra oomph to your dinner. These rolls are fluffy, yet a little sturdier than regular dinner rolls. I suppose that’s because of the honey, eggs, and milk in the dough.
The original recipe calls for scalding the milk first, but I don’t. I have a feeling this recipe originally came from someone who used raw cow’s milk. I do, however, heat the milk with the butter and honey; that way the butter melts easier and the milk is warm instead of cold.
The recipe calls for them to be baked in muffin tins, but you can bake them in a regular pan if you’d like.
Use honey from your local area; it helps build immunity to the pollens in your geographics. It also supports your local beekeepers. You don’t have to use local honey if you can’t find any, of course. While honey is food made by bees for bees, it is also good for humans. It’s packed full of antioxidants, which help protect the body from inflammation. Honey used to sweeten tea or other foods is also a plus, especially during winter or dreary days when coughs and congestion run rampant in your house. Use honey to soothe throats and to stifle coughs.
Whether used in a recipe or raw in a beverage, honey is a great product to have on hand in your kitchen.
Here is the recipe. It’s a repost from five years ago. Have fun making them – I did!
Honey Dinner Rolls
- 1 cup milk
- 1/4 cup butter
- 1/3 cup honey
- 1 tsp. alt
- 1/4 cup lukewarm water
- 1 Tbsp. yeast
- 4 1/2 cups flour
- 2 eggs
- Put milk, butter, honey, and salt into kettle or microwave glass dish and heat until butter is starting to melt.
- Stir butter until it has melted.
- Dissolve yeast in lukewarm water
- Add yeast mixture, 1 cup flour, and eggs to milk mixture.
- Beat until smooth. You can use a mixer or a large spoon
- Add enough flour to make a soft dough.
- Turn onto floured surface and knead until the dough is smooth and elastic, or knead with a dough hook in your mixer
- Put dough into greased container; turn around until all the dough is greased
- Cover. Let rise until double, about one hour
- Divide dough into 36 equal pieces.
- Roll into balls and place in greased muffin pans.
- Let rise until double, 45 - 60 minutes.
- Bake at 400 for 20 minutes or until brown.
- Cool on rack.