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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 20 |
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These golden-brown rolls are famous at our family gatherings. Once, upon noticing the pan was empty, a disappointed relative asked me, âCould you make more next year?â âEllen Krueger, Canton, Missouri Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm 2% milk (110° to 115°) |
1/2 cup canola oil |
2 tablespoons honey |
1 egg |
1 egg yolk |
1 teaspoon salt |
3-1/4 to 3-3/4 cups king arthur unbleached all-purpose flour |
topping: |
1/3 cup confectioners' sugar |
2 tablespoons butter, softened |
1 tablespoon honey |
1 egg white |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the oil, honey, egg, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Dough will be sticky.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide into 20 pieces. Shape each into a ball. Divide between two greased 9-in. round baking pans. Combine the topping ingredients; brush 3 tablespoons over rolls. Cover and let rise until doubled, about 30 minutes. Brush with remaining topping.
4. Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks. Yield: 20 rolls.
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