Friday, June 18, 2010

A Maine Lobster Suppah: Honey Yeast Rolls

I love bread. One of my favorite things about going out to dinner at a restaurant is the bread/ rolls that you get when you're seated. There is just something about fersh bread-- the smell, texture and taste just melts in your mouth. I made these rolls for the first time last summer... and since then, I've definitely come to understand yeast and bread making a little more. For some reason, these haven't been my go-to rolls but I absolutely love them! I sprinkled oats on top and I think that adds a nice dimension to them.... and makes them a little heartier. They paired really well with our lobster supper and I could picture them accompanying a chicken dish as well. Definitely try them yourselves if you haven't already!

Honey Yeast Rolls
adapted from Smells Like Home which was adapted from Annie's Eats and A Cookie A Day

2 1/4 tsp instant yeast (one package) - (RapidRise is instant yeast)
1 cup warm water (105°-115° F)
1/4 cup honey
3 tbsp. canola oil
1 1/4 tsp salt
1 egg, lightly beaten
4 cups all-purpose flour
3/4 tsp baking powder (added this to the all-purpose flour)
vegetable cooking spray
1 tbsp butter, melted
1 tbsp honey
1/3 cup rolled oats

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 baking powder and mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.

Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.

Punch the dough down and divide into 12- equal portions (I actually get more than 12 out and they make decently large rolls, so you can probably get 18 out of the dough). Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Sprinkle oats on the top of each of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.



1 comment:

  1. I love the addition of the oats. The rolls look delicious!