Buttery rolls with cinnamon honey butter
Makes: 15 rolls
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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
Instructions:
Combine all ingredients except butter in the order they are listed above using a stand mixer with the dough hook attachment.
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Knead with the dough hook until the dough is smooth and elastic.
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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.
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Lightly butter a 9x13 baking pan. Place rolls onto baking pan, cover and let rise until double in size, about 30 minutes.
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Bake at 350 degrees for 15 minutes or until a light, golden brown.
After removing from the oven, brush with melted butter.
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Butter Ingredients:
1 stick room temperature butter1/4 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.
Serve warm.
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