what is a good recipe for honey glazed dinner rolls?

Answer 1

1 cup milk
1/4 cup honey
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 stick (1/4 cup) unsalted butter, melted
2 large egg yolks
4 cups bread flour
2 teaspoons salt

Glaze
2 tablespoons honey
1/2 stick (1/4 cup) unsalted butter
2/3 cup confectioners' sugar


12 dried currants, halved




In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)

Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.

Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).

Preheat oven to 400°F.

Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.

Serve rolls warm or at room temperature.


In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.

Although this is for "bunny" ones, you should be able to make them without that shape lol.

Answer 2

Honey-Glazed Bunny Rolls



Home > Recipes

Honey-Glazed Bunny Rolls Recipe courtesy of Gourmet Magazine

Great dinner ideas:

Chicken
Beef

Shrimp
Pasta

Pork




Recipe Summary
Prep Time: 3 hours 30 minutes
Cook Time: 20 minutes
Yield: 12 rolls

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1 cup milk
1/4 cup honey
1 (1/4-ounce) package active dry yeast, or 2 1/2 teaspoons
1/2 stick unsalted butter, cut into tablespoons and at room temperature
2 large egg yolks
4 cups bread flour
2 teaspoons salt
For glaze:
2 tablespoons honey
1/2 stick unsalted butter
2/3 cup confectioners' sugar
12 dried currants, halved

In a small saucepan heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add softened butter and yolks, whisking until combined well. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook knead dough until smooth, about 2 minutes. (By hand, knead on a lightly floured surface until smooth, about 10 to 15 minutes. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with plastic and allow to rise in a warm place, until doubled in size, about 2 hours.
Make glaze: In a small saucepan heat glaze ingredients, except currants, over low flame, stirring occasionally, until butter is melted. Remove from pan and keep warm and covered.
Grease two baking sheets. Punch down dough and divide into 12 equal pieces. Form each piece into and egg shape and transfer pieces to prepared baking sheet. Form a bunny tail on each roll by holding scissors, points down, perpendicular to baking sheet, and making a 1/2-inch long snip at base of wide end. Form 2 bunny ears by making a 2-inch long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden toothpick and pressing a currant half firmly into each hole with pick. Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap in a warm place for about 45 minutes (or until doubled in bulk).
Preheat oven to 400 degrees F. Heat remaining glaze and brush rolls. Bake in upper and lower thirds of oven, switching positions half way through. Bake about 20 minutes or until golden brown, and transfer to racks to cool. Serve warm or at room temperature.

Answer 3

HONEY-GLAZED BUNNY ROLLS

1 cup milk
1/4 cup honey
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 stick (1/4 cup) unsalted butter, melted
2 large egg yolks
4 cups bread flour
2 teaspoons salt

Glaze
2 tablespoons honey
1/2 stick (1/4 cup) unsalted butter
2/3 cup confectioners' sugar


12 dried currants, halved




In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)

Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)

Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick.

Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).

Preheat oven to 400°F.

Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.

Serve rolls warm or at room temperature.


In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.

Makes 12 Rolls.