from Beantown Baker
Ingredients:
- 2 1/4 teaspoons instant yeast
- 1 cup warm water [105°-115° F]
- 1/4 cup honey
- 3 tablespoons canola oil
- 1 1/4 teaspoon salt
- 1 egg, lightly beaten
- 4 cups bread flour
- cooking spray
- 1 tablespoon butter, melted
- 1 tablespoon honey
Directions:
Add yeast and warm water to the bowl of an electric mixer. Using the paddle attachment, blend until combined then add honey, oil, salt, and egg. Mix well. Add 3 cups of flour, mixing on low until the dough comes together. With the mixer still running on low, add the last cup of flour and mix until combined.
Switch to the dough hook and run on low for about 8 minutes, until dough is smooth and elastic.
Meanwhile, lightly grease a large bowl with cooking spray. When dough is ready, form into a ball and place in bowl, turning to coat. Cover bowl with a damp towel and let rise in a warm area [my kitchen was warm enough the day I made these, but sometimes I place in a sink full of warm water to help matters along] until it doubles in size, about 2 hours.
Turn out dough onto a floured countertop and knead for about 30 seconds. Cover again and let rest for 10 minutes. Punch dough down and divide into 2 equal portions, and continue dividing until you have 12 or 16 equal pieces, depending on how big you want them.
Grease a baking dish with cooking spray, then roll each piece into a ball and arrange evenly. Cover and let rise again for about 20 minutes [my rise time was a little longer due to an unfortunately timed errand and it was just fine].
While the rolls are doing their last rise, preheat oven to 400 degrees [well, not if you aren’t at home… fires are no good. Duh.] Then mix together melted butter and honey and brush on each roll. Bake for 13-15 minutes or until lightly browned.
The Pajama Chef 