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These rolls are so tasty. They make an excellent addition to your holiday table or any meal. BTW the prep time is a guess on my part because it was a required submission field, and refers mostly to the rising time.
- Note: You can save a lot of time here if you have a bread machine that has a manual setting that allows the bread machine to stop after the mixing and first rising and not go into a Bake cycle.
- Many of the better machines have that option specifically so you can make rolls instead of a whole bread loaf.
- If so add the above ingredients to your bread machine, remembering to separate one egg and reserve it's egg white for later as explained in step 3.
- Set the bread machine to the manual cycle so it will mix but not bake.
- Then after the bread machine is done follow the recipe from step 5 on.
- In electric mixer, combine 3 1/2 cups flour, yeast, and salt, blending well.
- Separate one egg; set white aside.
- Add yolk and remaining egg, hot water, honey, and oil to flour mixture.
- Mix vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky, until smooth and elastic.
- Or turn out onto floured board and knead about 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover with plastic wrap and damp towel.
- Let rise in warm place about 30 minutes.
- Punch down; let rest 5 minutes.
- Divide evenly; shape into 16 balls.
- Arrange in greased 9-inch layer cake pan, working from outside in, placing 10 around perimeter, then 5, and 1 in center.
- Lightly beat reserved egg white and brush over rolls.
- Sprinkle with sesame seeds.
- Cover and let rise until doubled, about 15 minutes.
- Bake at 350 degrees about 22 minutes, until golden brown.
- Serve warm.
This is a great recipe. I make a loaf of bread with this instead of rolls, and my husband loves it. I also used my stand mixer with the dough hook. Just remember to add the salt at the end with the flour, otherwise it could affect the yeast results. If you are out of honey I find maple syrup works nicely. I also add a bit of sesame oil to the remaining egg white instead of seeds. Thanks!
I made these for Thanksgiving and followed the recipe exactly. I used my mixer with a dough hook. They are DELICIOUS!! Nice and fluffy on the inside. I will totally make these again.
Delicious! I'll be making these often. I was looking for something sweet to use as the bun for a salmon burger. I halved the recipe and made 4 (should have done 5-6) wider, flatter rolls in a 9 in cake pan. They turned out perfectly, using the by-hand method. I wonder, though, because the rolls filled the pan, and it was half the recipe!