This is a very universal bread recipe. Its a great base for orange rolls, cinnamon rolls and homemade crescent rolls. Would be great thrown all together in a loaf pan for homemade white bread. The possibilities are endless.
I am a
big huge bread fan. I would live off it if I could. Sometimes I do. The texture of these rolls is amazing!
Mix together in a large bowl:
1 cup warm water*
1/3 cup white sugar
1 tsp salt
Sprinkle 1 TBS dry yeast over water mixture and wisk with a fork until combined. Let sit until it gets bubbly.
Then stir in:
2 cups bread flour (if you dont have bread flour, all purpose will work)
1/3 cup melted butter
1 beaten egg
Stir until a smooth batter is formed and continue to add flour to form a soft dough - about 1-2 cups. Let dough rise until double in size. Once doubled, turn out onto a crisco'd countertop to avoid sticking. Use a small amount of Crisco on your hands and Roll into 2" balls and place 3x6 in a greased (I like to use Crisco) 9x13 baking pan. This recipe makes 18 rolls and they should all fit in this pan. Cover pan tightly with plastic wrap and let rise until double in size. If you use my Quick-rise method (See HERE for bread tips!) do NOT use the plastic wrap!
Once your rolls are doubled in size, bake in a 350 degree oven for 15 minutes or until golden brown.
Mix 2 TBS melted butter and 2 TBS honey until combined. Brush over hot rolls. Let them cool for 10 minutes before handling. Enjoy!