Photo: Iain Bagwell; Styling: Kay E. Clarke
Active Time
20 Mins
Total, including chilling Time
9 Hours 20 Mins
Yield
Serves 16 (serving size: 1 roll)

You can make the dough for these tender, buttery rolls the night before.

How to Make It

Step 1

Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.

Step 2

Beat warm milk, honey, egg, and 1/2 cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.

Step 3

Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.

Step 4

Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.

Step 5

Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.

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