Sweet Bread Rolls – pillowy soft and modestly sweet rolls that are slightly-crusted with golden crumbs. You can even make this without any mixers and it’ll still turn out great!
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.
Sweet Bread Rolls - pillowy soft and modestly sweet rolls that are slightly-crusted with golden crumbs. You can even make this without any mixers and it'll still turn out great!
- 1 package 2 1/4teaspoon 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
- 1 1/2 - 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 1 1/2 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.
Delicious!!! I made these today. Used all bread flour, that’s what I had.
Thank you!
Hello
Discovered your site it’s fabulous the recipes are fantastic. I now make my own seasonings thanks to. I wanted to know can the sweet rolls be made a day ahead.
Thanks
Diana
London
UK
Hi Diana! They sure can. Make it let it rise and place in the fridge until ready to use. You can also make and freeze on tray , in a single layer. After it’s frozen put in zip loc or air tight container- freeze up to a month , for best results. Here’s the trick , you have to bring it to room temperature before baking. Leave it in the fridge over night , on a tray , in a single layer. Then when ready to make remove and bring to room temperature . Hope this helps
Hello,
I see that the recipe calls for both bread flour and all-purpose flour. Is it possible to use only all-purpose flour, and if so, how would that change the flavor/texture?
Thank you.
Hi Gina! Yes, you sure can! Only slight difference in texture- recently I have been making it without bread flour and no one is complaining .
Please I need your advice on the best countertop type of oven for baking bread and cakes. Should I get a fan assisted convection oven? And please what brand(s)? Thanks in anticipation.
P.S. I live in Nigeria.
Yes, a fan assisted convection is good. Don’t know much about the brands in Nigeria. I have cusinart and it works just fine.
Hmmmm, step 7/8 should I let dough rise once shaped and in baking pan before I bake?
Yes, give it some time to rise, in order to get a fluffy interior.
Thanks much. I have baked this twice 🙂 Making it a third time but substituting whole wheat for the all purpose.
Me love this bread rolls too! I have used wheat flour before but never used 100% always 50/50. Thanks for the feedback!
where did you get this 12 inch baking pan
I got it from Amazon.
I am not sure what to do with the honey. When do I add it?
You add the honey in the butter mixture, before adding the eggs.
The ingredients – I don’t understand the second point
– Is it 3 tablespoons of warm water or 105-115 ml of warm water. Thanks
It is 3 tablespoons of warm water . The water temperature should be between 105- 115 degrees.