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Title: Super Honey Rolls
Categories: Bread Rolls Southern
Yield: 24 Rolls
| 2 | pk | Yeast |
| 1 | c | Water; warm (105-115F) |
| 3 3/4 | c | All-purpose flour (to 4cups) |
| 1 | ts | Salt |
| 1/2 | c | Butter (or marg.); melted |
| 1 | Egg; beaten | |
| 3 | tb | Honey |
| 2 | tb | Butter (or marg.); melted |
Dissolve yeast in water in a large mixing bowl. Combine 2-1/2 cups flour and salt; add to yeast mixture, stirring well. Add 1/2 cup butter, egg, and honey; stir well. Add enough flour to form a stiff dough. Place in a well-greased bowl, turning once to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk (about 1 hour).
Punch dough down; turn dough out on a lightly floured surface, and turn to coat with flour. Shape into 3/4 inch balls; place 3 balls in each cup of well-greased muffin pans. Cover and let rise in a warm place 20 to 25 minutes. Brush tops of rolls with 2 tablespoons butter. Bake at 400 degrees for 10 to 12 minutes or until golden brown.
Note: Tender and moist right from the oven, these rolls will retain their freshness in an airtight container in the refrigerator for several days.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman
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