I love working with yeast. Period. These honey rolls are adapted from the Dinner rolls that I baked earlier. Since then I had wanted to try a sweet version of the rolls and finally found time. Also as the previous one was an eggless one, I wanted to see the difference it would make when eggs are added. Want to know what the difference is….
When I made the dinners rolls without eggs, though I found everything perfect when it came fresh out oven, the rolls did become a bit hard after some time. It had to be microwaved for few seconds to bring it back to life. But these rolls were super soft and stayed soft and springy to touch even the next day and the other. If you do not like to add eggs and still want to get soft breads and if you happen to be one of the lucky ones to live in a place where you can get “bread improver” off the shelves, do not hesitate or give it another thought for purchasing it. Go right away for it. I’m telling out of experience that the improver would be make a huge difference to your yeast bakes.
If you are wondering about the cracks on top, well there was an electricity cut after the second rise of the rolls and I was able to bake it only 2-1/2 hours instead of the supposed 20-30 mins. But since I had added eggs, texture wise I could not find any difference after the bake and it came out superb and I was quite satisfied with the result.
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Cinnamon Honey Rolls
- All purpose flour – 3 cups (approx.)
- Warm water – 1 cup
- Egg – 1
- Butter – 1 tbsp
- Active Dry yeast – 2 tsp
- Honey – 1/4 cup + 1 tbsp for brushing
- Cinnamon powder – 1 1/2 tsp
- Salt – 1 tsp
Preheat oven to 200 degrees C and prepare a baking tray by greasing it with oil and keep it ready.
Take warm water in a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes. Add the honey, salt and egg.
Stir until blended and frothy. Add 3 cups of flour, 1 tsp of cinnamon powder and mix until the dough comes together. If using an electric mixer, knead the dough with the dough attachment for 5-7 minutes, or until elastic.
If not, knead the dough on a lightly floured surface until soft and elastic (about 8-10 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour than necessary. The dough will become more workable the longer you knead.
Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.
Punch dough down and shape into rolls. I just made them into cylindrical shape and further cut them with knife instead of shaping into balls. Place in a pan or on a baking sheets coated lightly with oil. Cover with a kitchen towel and let it rise for another 20 minutes.
In a small bowl, combine the melted butter, 1 tbsp honey and 1/2 tsp of cinnamon powder. Brush over the rolls. Bake for 15-20 minutes or until lightly browned. Serve warm or at room temperature. You can also brush the top with more honey before serving.
- You can skip from adding the egg and continue with the recipe to get the same quality rolls.
- Avoid cinnamon powder if you are not in favor of that and just make honey rolls.
- If using Instant yeast, use the same measurement given for Active dry yeast.