Dinner Rolls

Mix:

3 Cups Unbleached All-Purpose Flour
6 Tsp Yeast
1/4 Cup Honey
1 1/4 Cup Very Warm Water
1 Tsp Salt

Knead on a floured board for a few minutes (more if you mixed the dough by hand, than if you did it in a stand mixer). Grease hands with peanut oil and work into the dough thoroughly. Let rise until doubled, about 45 minutes. Punch down. Form rolls and place on a cookie sheet dusted with sesame seeds or corn meal. Let rise until doubled, about a half hour or so, while waiting for the oven to preheat to 350 Degrees. Cook 15 minutes.

I don't like salty bread, but if you do, you should increase the salt. Very warm water can be tap water allowed to run until it's about as warm as it gets. Don't use just boiled water; that's a little too hot and you might kill the yeast. You can use almost any all-purpose flour, and even substitute part or all of the flour with whole wheat flour. This recipe is largely a honey-whole wheat bread recipe, converted to rolls and white flour. You can add an egg to this, to make it even richer; reduce the water appropriately. As with all breads, amounts are approximate. You don't want a very stiff or a very sticky dough, so adjust liquid and flour to your best judgment.

Created March 11, 2002
Updated March 11, 2002