I found this recipe in a Quick Cooking magazine some years back. It was actually part of a bread machine feature, and I don’t own a bread machine (I am the bread machine!).

Happily, it’s pretty easy to modify this type of recipe for non-bread-machine use. You can find the original recipe on Taste of Home’s site, though, if you happen to be a bread machine person.

I wouldn’t consider these to be highly nutritious fare, although they are certainly no worse for you than rolls from a can (and I think these taste better!). They’re really soft and fluffy, and the honey glaze is delicious. My family likes these almost as much as they like my Garlic Pull-Apart bread, which is a high compliment indeed.

If you happen to be making rolls for next week’s Thanksgiving celebration, you might consider giving these a try. Though they’re not as traditional as my Basic Dinner Rolls, they are far less time-consuming to form, something you might appreciate if you have to make 4 dozen.

Here’s how to make these pillowy balls of goodness.

Combine 2 cups flour and the yeast in the bowl of a stand mixer. (are you getting tired of seeing pictures of flour and yeast in my mixer bowl yet??)

Combine milk, oil, honey, and salt, and heat to 115-120 degrees.

Add warm liquids to flour mixture, and beat until combined. Add egg and egg yolk (save the white for the glaze), and beat for 2 minutes. Add enough flour to make a kneadable dough, and turn out onto a floured surface.

Knead 3-5 minutes or until smooth and elastic. Place in bowl, cover with a wet tea towel, and let rise 1 hour.

Punch dough down and divide into 24 pieces. Roll each piece into a ball and place into pans. You can use two 8×8 inch square pans…

or two round 9-inch pans.

Or one of each, like I did. 😉

Cover and let rise 30 minutes. Combine the glaze ingredients…

and gently brush over the risen rolls.

Bake at 350 for 18-20 minutes, or until lightly browned. They’re really the best served warm from the oven, although they are certainly edible after they’ve cooled off.

See how lovely and fluffy they are on the inside?

Delicious.

You should probably go make a pan of these sometime soon.

Honey-Glazed Pan Rolls

Yield: 24 rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 20 minutes

These soft, fluffy rolls, topped with a sweet glaze are to die for. Seriously the best ever dinner rolls!

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Ingredients

• 3-1/2 cups all purpose flour (my favorite is Gold Medal Unbleached)
• 2-1/4 teaspoons active dry yeast
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tablespoons honey
• 1-1/2 teaspoons salt
• 1 egg
• 1 egg yolk

Glaze

• 1/3 cup sugar
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 egg white

Instructions

1. Combine 2 cups flour and the yeast in the bowl of a stand mixer.

2. Combine milk, oil, honey, and salt, and heat to 115-120 degrees.

3. Add warm liquids to flour mixture, and beat until combined. Add
egg and egg yolk (save the white for the glaze), and beat for 2 minutes.

4. Add enough flour to make a kneadable dough, and turn out onto a
floured surface. Knead 3-5 minutes or until smooth and elastic. Place in
bowl, cover with a wet tea towel, and let rise 1 hour.

5. Punch dough down and divide into 24 pieces. Roll each piece into a
ball, and place balls in two greased 8×8 inch pans or 9 inch round cake
pans. Cover and let rise 30 minutes.

6. Combine glaze ingredients, whisk until smooth, and gently brush over risen rolls. Bake in a preheated 350° F oven for 18-20 minutes, or until lightly browned.

Notes

You can substitute non-dairy milk in the dough; oat milk works very well in yeast breads.

Be sure to thoroughly whisk the glaze so that it's easier to brush onto the rolls.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 118Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 19mgSodium 195mgCarbohydrates 14gFiber 0gSugar 5gProtein 2g