This bread-machine recipe lets you put fresh dinner rolls on the table in about 3 hours! Don’t skip the vital gluten in this recipe; it gives the rolls a light, airy texture. My family thinks these rolls taste a lot like the rolls served at a local steakhouse.
Honey Butter Dinner Rolls
Makes 24 rolls
1 cup warm water
1/4 cup honey
3 TBL vegetable oil
1 egg, lightly beaten
1 1/4 tsp salt
4 cups bread flour
3 TBL vital gluten
1 scant TBL active dry yeast
olive oil for the bread pan
1 TBL melted butter
1 TBL honey
Add first 8 ingredients to your bread machine in the order recommended by the manufacturer. Use the dough cycle.
When dough is finished, remove to a floured surface. Knead lightly, then cover with a tea towel and allow to rest about 10 minutes.
Brush a 9X13 baking pan with olive oil, making sure to oil the sides as well. Divide the dough in half, and keep dividing each piece in half until you have about 2 dozen rolls. You can shape into balls or leave them square/rectangular. Place in the prepared pan. Cover with the tea towel and allow to rise for about 30 minutes. Meanwhile, preheat the oven to 400 degrees.
Bake 13 to 15 minutes or until lightly browned. If the rolls are tightly packed in the pan, bake a bit longer.
Combine melted butter and honey and brush over the rolls as soon as you take them out of the oven. Serve hot.
A certain child who lives in this house has declared these the “best rolls ever!”
Recipe inspiration: The Pajama Chef