Buttery rolls with cinnamon honey butter
Makes: 15 rolls
This year for thanksgiving I decided to make EVERYTHING from scratch for a few different reasons. First being that I am taking a whole foods approach, and I want to know everything that is in the foods I eat. second being that if I am going to eat foods that contain wheat or other grains I want to know exactly what is going into them so that I can buy the best ingredients possible.
I removed grains from all the recipes where it would not negatively affect the recipe (Pumpkin pie, apple pie, stuffed mushrooms) and used all natural sweeteners where I could (Pumpkin Pie, apple pie, sweet potato casserole, cranberry sauce) that way the few recipes I was making that contained wheat and/or sugar (these rolls, stuffing, gravy and jalapeno popper dip) I knew exactly what I was getting, and they are only a small component of the overall meal. Its easy to have wheat and sugar in just about every dish for Thanksgiving, and thats something that I really wanted to try and reduce this year, without sacrificing any of the flavor or texture.
Rolls Ingredients:1 cup plus 1 tablespoon water (luke warm)
1 large egg
4 1/2 teaspoons lard, melted
1/4 cup sugar
1 1/2 teaspoons salt
3 1/4 cup bread flour
2 1/4 teaspoons instant yeast
2 tablespoons melted butter
Combine all ingredients except butter in the order they are listed above using a stand mixer with the dough hook attachment.
Knead with the dough hook until the dough is smooth and elastic.
Cover with plastic wrap and allow to rise double in size, about an hour.
Once dough has risen, remove from bowl onto a lightly floured surface. Shape into 15 balls. Oiling fingers will help keep dough from sticking to your hands.
Lightly butter a 9x13 baking pan. Place rolls onto baking pan, cover and let rise until double in size, about 30 minutes.
Bake at 350 degrees for 15 minutes or until a light, golden brown.
After removing from the oven, brush with melted butter.
Butter Ingredients:1 stick room temperature butter
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
Instructions: In a bowl with an electric mixer with whisk attachment beat butter until light in color, add in sugar, honey and cinnamon and beat until well combined, light and fluffy, about 2 minutes. Store covered in the fridge for up to 5 days, serve at room temperature.