5 1/2 cups flour
2 cups milk
1/4 cup warm water
1 1/4 oz package active dry yeast
4 tablespoons sugar
2 tablespoons butter
1 tablespoon honey
1 teaspoon salt
Dissolve yeast and honey in the warm water and allow to sit 10 minutes. Meanwhile, in a small saucepan, scald the milk. Stir in the sugar, butter, and salt. Allow to come to room temperature. Pour into a large bowl. Add yeast. Add the flour, slowly, mixing until a soft dough forms. Remove form bowl and knead by hand or in a stand mixer with a dough hook, about 10 minutes or until smooth. Shape into a ball and place in a buttered bowl. Cover with a cloth or plate and place some place warm and draft free, like a "cold" oven for about an hour. The dough should have doubled in bulk. Punch the dough down with your fist and knead for a few minutes. Cut into about 20-25 2 inch square pieces and arrange on a cookie sheet, spacing about 2-3 inches apart. Allow to rise an additional 45 minutes or until they have doubled in size again. Preheat oven to 425. Bake for fifteen minutes, then pull apart and eat.
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My thoughts:They are the best yeast rolls out there. Fluffy yet dense and perfect for slathering with butter. Which you don't even have to feel guilty about doing-this is a very low fat roll. If you make them slightly bigger, they are great for small sandwiches.
Oh yeah, today is World Bread Day!