Honey Butter Rolls

These light and slightly-sweet rolls make the perfect accompaniment to a holiday meal. The sea salt on top really highlights the flavor of these fresh-from the oven rolls. We customized ours to appeal to different palates, supplementing half of the dozen rolls with fresh sage, garlic and Parmesan cheese. Our most recent family holiday get-together featured these rolls, and received positive reviews from the whole family.

Recipe slightly adapted from Half Baked Harvest.

-3 1/2 cups flour
-1 packet quick rise yeast
-5/8 teaspoon salt
-1 cup warm whole milk
-3 tablespoons honey
-6 tablespoons butter, divided, at room temperature
-1 egg, at room temperature

If making half sage garlic rolls
-1 tablespoon minced garlic
-1 1/2 tablespoons minced fresh sage
-1 1/2 tablespoons grated Parmesan

Stir the flour, yeast and salt in the bowl of a stand mixer, dough hook attached. In a microwave safe dish, heat the milk, honey and 4 tablespoons of butter for a short duration (5-10 seconds at a time) until warm to the touch, stirring for even distribution of heat and ingredients. Pour the contents of the dish into the flour, add the egg, and set it to mix at low-medium speed until the flour is incorporated and a slightly tacky dough forms, about 4-5 minutes.

Cover the stand-mixer bowl with plastic wrap, and let the dough rest for 15 minutes. Preheat the oven to 350 degrees, and line a 9x13 baking dish with parchment paper, sprayed lightly with cooking spray if you wish.

Place the dough on a lightly floured flat surface, and divide it in half. Using flour on your rolling pin and the dough as needed, roll out one half of the dough into a square shape about a quarter of an inch thick. Brush the dough with one tablespoon of melted butter. If making sage garlic rolls, evenly distribute garlic, minced sage and grated Parmesan over the dough. Cut into six strips of equal width, roll up each strip and place seam-side down in the pan, leaving an inch or two between each roll.

Repeat with the second half of the dough. Cover the baking dish for about 30 minutes, then remove the cover, brush lightly with melted butter and sprinkle with sea salt. Bake for 18-25 minutes.


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