need sol's honey roll recipe

stacy3

14 years ago

please??? apparently my computer motherboard died and I can't access my recipes.....sigh.

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Comments (5)

chase_gw
14 years ago
Here you go pal...Happy Thanksgiving to you and your boys~

Sol's Honey Rolls

1 Cup milk
1/2 Cup honey
1/2 Cup butter [1 stick]
2 Tsp salt
1 -2 tablespoons granulated sugar*
2 pkges. dry yeast
1/2 Cup warm water [110Âº-115ÂºF]
2 large eggs lightly beaten
6- 6 1/2 cups All Purpose flour

Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey.
In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes.
Combine milk mixture with yeast mixture. And stir in the beaten eggs.
Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough.
Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour.
Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven.

Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.
stacy3
Original Author
14 years ago
oh thank you thank you thank you! things are a bit crazy and I promised to bring these rolls that everybody DIES for! Thanks Sharon - my love to you and Clive (is Meredith home yet?)

Stacy
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AB, I may have a killer headache right now, but that is not going to stop me from commenting on your fine-looking buns [wink]. Blueiris, I wish I could've been in you kitchen to see when/where it all went wrong. You mentioned you've never made rolls before, but if I were to recommend a yeast roll, this would've been the one, because it's pretty straightforward. I will admit, after 20 years of using the same recipe, I've had one catastrophe. Which was the time I forgot to add both the honey and the eggs to the recipe. That was not a good day for me and I left out not one, but two, crucial ingredients. I know this because I found said ingredients later, after the fact. I have since learned to keep better track of every ingredient going into whatever I make. So I'm wondering if there's a possibility you might've forgotten to add a liquid, or any other ingredient? As far as shaping the rolls, that's a technique that's easier to demonstrate, than it is to explain, but I'll try. I normally use an ice cream scoop (as mentioned in the recipe above), to keep the rolls uniform in size. Then I start by stretching the top of the dough and folding it under itself. I do this for a few seconds, until the roll is as smooth and round as I like. But, rolling out the dough and using a cookie cutter like Annie does, obviously works very well. And you can be as rough with it as you want. I've kneaded this dough 18 different kinds of dead, yet, it always turns out light and fluffy. Thank you Beachlily for posting the recipe. Honey Rolls Sol
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Yes, I think they'll be fine too, many of my bread recipes are simply water, flour, yeast, salt. They wouldn't be as rich or soft without the eggs, but they'd be fine. I think they're fine as they are as well. I just made a batch of those rolls last night, in the form of three smallish loaves. One is on my counter, two are in the office breakroom with some of my peach jam. One of the young lawyers brought a jar of his mother's homemade tomato butter, so I provided the bread. The stuff is yummy, I instructed him to get that recipe from his Mom or expect his next paycheck to be considerably smaller! Annie
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stacy3
Original Author
14 years ago
soooo, I'm almost done with the second rise, and ready to punch down and shape into rolls....but we aren't eating til 4. I have to go see my mom who isn't doing too well at all.

Can I put them in the fridge to halt the rising - after I shape - and then let rise for an hour or so just before dinner?

thanks!
Terri_PacNW
14 years ago
yes
Stacy
you can put in the fridge after shaping.

Sorry to hear Mom isn't doing well..
lowspark
14 years ago
This might be a stupid question but as y'all know, I'm new to bread baking.

Once you shape the rolls, what kind of pan do you put them in for baking? Can you put them in a jelly roll pan (short sides) and have them touching? Do the sides need to be higher as in a 9 x 12 cake pan for example? Or do the rolls need to be separated and not touching?

Thanks!!
May

need sol's honey roll recipe

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chase_gw

stacy3
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need sol's honey roll recipe

Comments (5)

chase_gw

stacy3Original Author

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stacy3Original Author

Terri_PacNW

lowspark

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stacy3
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