Prep 2 hrs
Cook 15 mins
I first made these in 2000. These are my favorite dinner rolls! I got the recipe out of a cookbook that famous country singers contributed to. This was sent in by Steve Wariner. You'll have no room for dinner after you start eating these! I make my rolls a bit bigger, so of course my yield is considerably less then recipe states.
- 4 1⁄4-4 3⁄4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄4 cups milk
- 1⁄3 cup honey
- 1⁄4 cup margarine or 1⁄4 cup butter
- 1 teaspoon salt
- 2 eggs
- Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
- Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
- Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
- Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
- Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
- Makes 36 rolls.
I made this in my bread machine, but the bread is so amazing, I had to post a review. The dough came out BEAUTIFUL - gorgeous egg bread yellow, semi glossy, stretchy. Just beautiful. And then after baking (which did take a bit longer than 10 minutes), the rolls were amazing. Fluffy, sweet and delicious. Thank you for posting.
These rolls are AMAZING, as well as amazingly simple to make. I do suggest, however, to those bakers using ANY bread recipe which uses yeast as a leavening....unless you get the special "Bread Flour" to add Gluten to the recipe. It makes a WORLD of difference to not only the texture of your bread,but the FLAVOR!! Make your bread JUST ONCE using flour "Gluten" and you'll TASTE what I mean!! Unless you make a lot of bread, having bread flour always at the ready, there is NO need to go out and buy that special "Bread Flour" if you just use "Gluten"....you'll find the gluten is in the "flour' isle. Good luck with your baking!!
I have made these rolls twice both times my husband thought they were store bought!! I used bread flour instead of all purpose and they were delicious , rolls came out perfect light , fluffy and honey goodness, oh my ! I recommend spreading with honey butter. Thanks for the awesome recipe these are now my go to dinner rolls