Samantha Nicole Sure, you could serve up a holiday meal or even just a fun weeknight dinner with some crusty bread. But why should you let tradition stop you from going all out? The Best Honey Pan Rolls aren’t just bragging with their title; they are really just that amazing! The rolls are fluffy on the inside with just the right amount of crispiness on the outside. Buttery, honey-sweetened, and just ready to mop up sauces or be smeared with jam, the Best Honey Pan Rolls aim to impress from the start. They succeed every time!
Ingredients
- 2 1/2-2 3/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 2 (0.25 ounce) packages active dry yeast
- 1 teaspoon salt
- 1 cup water
- 1/4 cup honey
- 5 tablespoons butter, divided
- 1 large egg, room temperature
Directions
Step 1 –Grease a 9×13-inch baking pan.
Step 2 –In a large bowl, mix 1 cup of the all-purpose flour, the whole wheat flour, the oats, the yeast and the salt.
Step 3 –In a small saucepan, heat the water, the honey and 4 tablespoons of the butter to 120-130 degrees F.
Step 4 –Add the warm honey mixture to the dry mixture. Beat on medium speed for 2 minutes.
Step 5 –Add the egg to the mixture, then beat on high for 2 minutes. Stir in enough of the remaining all-purpose flour to form a soft, sticky dough.
Step 6 –Turn the dough onto a floured surface, then knead until smooth and elastic, about 6-8 minutes.
Step 7 –Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 8 –Punch down the dough. Turn the dough onto a lightly floured surface, then divide and shape into 24 balls.
Step 9 –Place in the prepared baking pan. Cover with a kitchen towel, then let rise in a warm place until doubled in size, about 30 minutes.
Step 10 –Preheat the oven to 375 degrees F.
Step 11 –Bake until golden brown, 20-22 minutes.
Step 12 –Melt the remaining butter, then brush it over the rolls.
Step 13 –Remove the rolls from the pan to a wire rack to cool.
Step 14 –Serve.
