Nothing beats homemade bread -the aroma of fresh bread filling the kitchen, the warmth of the oven heating up the house and the memorable taste. I remember, as a teenager, making several trips to my neighborhood corner stores – walking tirelessly as far as a mile in search of sweet bread. Well, maybe that is a bit of walking to do, but to me, it was worth it!
I started baking, this decadent bread, a couple of years ago and ever since then, I have never bought sweet bread at the grocery store again. They are enjoyable to make because you can make them in different shapes or just bake them in a bread pan. With a mixer or food processor, they are a breeze to make. If you do not have a Stand mixer or food processor, a little elbow grease will do just fine. I sometimes make it without one, and it turns out great!
These honeyed rolls are an embodiment of slightly -crusted, golden – crumbed American rolls; they are pillowy soft and modestly sweet with a delicate rich flavor. They are also a perfect accompaniment to a light meal or for breakfast. My son would eat this all day if I let him. This recipe is inspired by the Milk Bread recipe in Joy of Cooking. I made a few minor modifications, such as including honey, adding more butter, but overall it is the same thing.
- 1 package (2¼teaspoon) Active dry yeast
- 3 tablespoons) Warm water (105F- 115 F)
- 1 cup Warm Milk (105F -115F)
- 3 tablespoon Sugar
- 3 tablespoon Honey
- 5 tablespoons butter pieces
- 1 teaspoon salt
- 1 large egg
- 2 cupsBread flour
- 1½ - 2 cups All-purpose flour
- Melted butter ( for brushing the top)
- In a standing mixer combine 3 tablespoon lukewarm water and yeast . let it sit until dissolve for about 5 minutes. Mix for about a minute by hand or using the mixer
- Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar , salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the honey and egg to the butter mixture ( if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding
- Dump everything into the yeast mixture .
- Mix for 2 minutes at medium speed. Add 2 cups of bread flour and mix . Add about 1½ cups of flour continue mixing dough and stopp when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
- Add in enough additional flour (if needed) to make a soft dough.
- Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want an airy bread. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Punch the dough down, knead briefly , refrigerate and covered for 30 minutes. At this point the dough maybe shaped into a grease loaf pan , and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pan and bake . You may refrigerate before baking for up to 24 hours
- preheat the oven to 350 F . Brush the top of the loaf with melted butter or milk. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped , 20 to 25 minutes.
- Remove from the the baking pan and let it cool . I like to eat mine when it is still warm.