Recipe: Thanksgiving Rolls with Honey Butter
Thanksgiving just isn’t the same without a giant basket of warm rolls, with the keyword being “giant.” I’m sharing a favorite, passed-down-for-generations recipe for fluffy rolls and creamy, sweet honey butter to slather all over them. Even if you’ve never made rolls before, you can master this recipe. It’s simple and delicious and can be adapted into larger or smaller rolls, depending on your preference. I definitely recommend making more than one batch because these are going to go fast.
And the honey butter? You might need a batch all to yourself. Check it out. There is no better compliment to a warm roll than this fluffy, mouthwatering condiment. Mmm, mmm, mmmmmm! (By the way, it also tastes great on a leftover turkey sandwich!)
1 cup hot water
1 teaspoon salt
6 tablespoons shortening (I like the butter-flavored variety)
1/2 cup lukewarm water
2 tablespoons yeast
1/4 cup sugar
1 egg, well beaten
4 1/2 cups flour
Stir hot water, salt, and shortening together in a bowl, allowing the shortening to melt completely. Set aside to cool. In another bowl, mix lukewarm water, yeast, and sugar together. Set aside until frothy. In a large mixing bowl, combine water/shortening mixture and the yeast mixture, then blend in the beaten egg. Add half of the flour and mix until well combined. Add the rest of the flour and mix on high for about 30 seconds, or until a sticky dough forms. Cover dough with plastic wrap and allow to sit in a warm spot for about 30 minutes. It should approximately double in size.
On a clean, dry surface, spread a thin layer of flour. Scoop your dough onto the surface and lightly flour the top. Using your hands, spread the dough out into a large square. Use a pizza cutter to cut the dough into individual servings. One batch makes 24 muffin-sized rolls. Remove each square and tuck the corners into the bottom to form a loose ball. Place dough balls in a greased muffin tin and allow to rise again until double in size. Bake at 400 degrees for 10-12 minutes, or until golden brown.
HINT #1: If you prefer larger rolls, cut 12 servings instead of 24.
HINT #2: For Parker House-style rolls, put two dough balls in each muffin tin, side by side.
HINT #3: For a perfect, golden-brown top, beat one egg and 1 tablespoon of milk together and brush a thin layer on top of your rolls right before putting them in the oven.
HINT #4: Unless you have an extra large, industrial mixer, avoid doubling the recipe. It will overflow over your mixing bowl upon rising. Make one batch, transfer that dough to another bowl to rise, and start a new batch in your mixing bowl.
1/2 cup butter, slightly softened
1/4 teaspoon vanilla
1 egg yolk
1/2 cup honey
Whip butter, then add vanilla and egg yolk. Add honey gradually while whipping and mix until creamy. Chill before serving.
HINT: Because this contains raw egg, refrigerate after serving and avoid serving to pregnant women.