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.