Sweet Rolls using local Honey
Sweet Rolls from 1945 American Honey Institute
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
