Honey Yeast Rolls

These might easily be my favorite yeast rolls.  They easy, fluffy and sweet!

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk

1/2 cup honey
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter and honey -- for brushing rolls

Directions:

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter and honey is melted. Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (I used a dough hook on my Kitchen Aid and it worked great). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter and honey, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.

 Getting ready to go into the oven

Ready to eat!