Post by Loupy on Feb 28, 2014 22:47:19 GMT -7
Honey Pull-Apart Rolls
By Talitha Palmer @ www.lovepomegranatehouse.com/
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 18 rolls
Ingredients
1½ cups hot water
1 tbsp active dry yeast
2 tbsp sugar
2 tbsp olive oil
1½ tsp salt; divided
3 to 4 cups bread flour
¼ cup butter; melted
3 tbsp honey
Instructions
In a large mixing bowl, combine water, yeast, and sugar.
Let it stand until yeast has proofed and it is frothy or about 5 minutes.
Slowly add in the oil and 1 tsp salt until well combined.
With a dough hook on your mixer, increase your speed to medium and stir in the flour, ½ cup at a time, until the dough is no longer sticky and pulls away from the sides of the bowl. (Mine took about 3½ cups total).
Once the dough pulls away from the sides of the bowl, allow the mixer to continue for about 5 minutes to “knead” the dough.
Place the dough in a greased bowl and cover it with a damp cloth; set it in a warm place until it has doubled in size.
(I always turn my oven on the lowest setting, about 170 degrees F, when I begin making bread and then turn it off when it reaches temp. That way it will be a nice and warm place for the dough to rise.)
Once dough has doubled, punch down dough and preheat your oven to 375 degrees F.
Roll dough out on a lightly floured surface until it is about 20 inches by 12 inches.
With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths
(aka make 72 pieces… it is okay if they aren’t even)
Make stacks of 4 dough squares.
Lightly pinch together the bottoms of the stack and place each one into a greased muffin tin.
In a small bowl, whisk together melted butter, honey, and ½ tsp salt.
Brush stacks with the butter mixture.
Bake for 13-15 minutes or until golden brown.
Enjoy!
By Talitha Palmer @ www.lovepomegranatehouse.com/
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 18 rolls
Ingredients
1½ cups hot water
1 tbsp active dry yeast
2 tbsp sugar
2 tbsp olive oil
1½ tsp salt; divided
3 to 4 cups bread flour
¼ cup butter; melted
3 tbsp honey
Instructions
In a large mixing bowl, combine water, yeast, and sugar.
Let it stand until yeast has proofed and it is frothy or about 5 minutes.
Slowly add in the oil and 1 tsp salt until well combined.
With a dough hook on your mixer, increase your speed to medium and stir in the flour, ½ cup at a time, until the dough is no longer sticky and pulls away from the sides of the bowl. (Mine took about 3½ cups total).
Once the dough pulls away from the sides of the bowl, allow the mixer to continue for about 5 minutes to “knead” the dough.
Place the dough in a greased bowl and cover it with a damp cloth; set it in a warm place until it has doubled in size.
(I always turn my oven on the lowest setting, about 170 degrees F, when I begin making bread and then turn it off when it reaches temp. That way it will be a nice and warm place for the dough to rise.)
Once dough has doubled, punch down dough and preheat your oven to 375 degrees F.
Roll dough out on a lightly floured surface until it is about 20 inches by 12 inches.
With a pizza cutter, cut dough lengthwise into sixths and crosswise into twelfths
(aka make 72 pieces… it is okay if they aren’t even)
Make stacks of 4 dough squares.
Lightly pinch together the bottoms of the stack and place each one into a greased muffin tin.
In a small bowl, whisk together melted butter, honey, and ½ tsp salt.
Brush stacks with the butter mixture.
Bake for 13-15 minutes or until golden brown.
Enjoy!
