Shopping list #

Equipment:

• A circular baking dish

Staples:

• 2 cups all-purpose flour
• 2 tbsp unsalted butter
• 2 tbsp granulated white sugar
• About 2 tsp honey (doesn't need to be perfectly accurate)
• 1/2 tsp salt
• 1/2 cup whole milk
• 1/4 cup water
• 2 1/4 tsp active dry yeast

Yield #

Recipe #

1. Melt the butter in a saucepan over medium-low heat.
2. Add the 1/4 cup water and 1/2 cup milk to the saucepan. Heat for a few minutes, to 110-120 degrees.
3. Pour the warm mixture into a bowl with the ~2 tsp honey; stir until mixed. Let cool to 110 degrees.
4. Add the yeast to the liquid and stir. Let sit for ~5 minutes to proof. The mixture should be bubbly when you get back.
5. Mix together 1 cup of flour, 2 tbsp of sugar, and 1/2 tsp salt in another bowl. When mixed, add to the liquid and mix.
6. Keep adding flour and mixing, 1/4 cup at a time, until the dough is workable by hand. Then transfer to a lightly floured surface and knead for 10-12 minutes, adding flour as necessary. The dough should pass the windowpane test (stretch some out and hold up to a light, the dough should be translucent before it breaks from the stretching).
7. Let the dough sit for about 20 minutes, then break into 12 parts. Shape each part into a roll and place onto a greased circular baking dish (a cake pan or pie pan is fine).
8. Let rise for 45 minutes to an hour. The rolls should be crowding each other.
9. Bake at 375 degrees for about 17.4 minutes, or until the top of the rolls are golden brown (the sides will be lighter).
10. Cool (on a wire cooling rack if you have one) for a few minutes before serving warm.