Sweet Rolls with Honey

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Sweet Rolls with Honey

Sweet Rolls from 1945 American Honey Institute
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Prep Time 4 hours
Cook Time 25 minutes
Course Bread

Equipment

  • 1 small mixing bowl for yeast proofing
  • 1 mixing bowl with dough attachment
  • 1 spatula
  • 1 set of measuring cups
  • 1 set of measuring spoons
  • 1 heavy saucepan
  • 1 large mixing bowl
  • 1 kitchen towel
  • 1 large, rectangular baking pan

Ingredients
  

  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup shortening
  • 1 tsp salt
  • 2 cakes compressed/dry yeast (not quick rise)
  • 1 cup lukewarm water
  • 2 eggs, beaten, room temperature,
  • 5 cup flour (about)

Instructions
 

Proof Yeast

  • Soften yeast in lukewarm water with pinch of honey.
  • Check for proofing approximately 5 min - bubbly. If not, replace yeast and start again

Bread

  • Scald milk
  • Add honey, shortening and salt
  • Add proofed yeast to mil mixture
  • Add beaten eggs and half the flour
  • Mix well
  • Start mixing with dough hook and add flour 1/2 cup at a time until dough pulls away from bowl sides.
  • Mix for about 4-5 minutes until dough is satiny, smooth
  • Grease large mixing bowl with spray or shortening
  • Put dough into bowl and turn over once to coat dough
  • Cover bowl and let rise in a warm, draft-free environment until double in bulk
  • Punch down and form dough into balls1-2" in size.
  • Stack the dough balls in large, rectangular baking dish. Cover and let rise 2nd time, approximately 45 min
  • Bake at 400-degree F for 20-25 minutes until golden brown
  • Once out of the oven, brush with melted butter or melted honey/butter
Keyword sweet bread