I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!
MILE-HIGH YEAST ROLLS
- 1 Tbsp dry active yeast
- 1 cup warm water
- 1/4 cup honey
- 1 egg
- 1 tsp salt
- 3 cups all purpose flour
- 1/2 cup melted butter, divided
- Preheat oven to 400 degrees F.
- In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
- Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
- Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
- Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
- Cover with a damp towel for 30 minutes or until dough has doubled in size.
- Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
- Remove from oven and allow to cool for at least 10 minutes before serving.