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.
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!