Dinner Rolls and Raspberry Honey Butter
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*2 cups Whole Milk
*1/2 cup Butter
*1/2 cup granulated Sugar
*1 teaspoon Vanilla
*1 3/4 tablespoons Instant Dry Yeast
*1/4 teaspoon sugar
*1/2 cup warm Water
*3 Eggs, room temperature, whisked
*5 1/2 cups sifted All-purpose Flour, exact amount
*1 1/2 Sea Salt
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In a sauce pan warm the milk on medium heat for 1-2 minutes then add the butter and heat just until butter is melted. Remove from heat and allow to cool.
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In a 4 cup measuring cup add the yeast, warm water and 1/4 teaspoon sugar, let sit until foamy.
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In an extra large mixing bowl add the cooled milk mixture and whisked eggs.
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Add half of the sifted flour and salt and stir together.
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Pour in the yeast, vanilla and stir in to the above mixture.
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Slowly add the remaining flour, stir just until combined.
(This Roll dough recipe is more like a batter/dough.)
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Allow the dough/batter to double in size or for 90 minutes.
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In Pam sprayed/cooking sprayed muffin tins, scoop out dough/batter into muffin tins filing a little over 1/2 full and let the muffin filled dough/batter raise another 30 minutes.
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In a pre-heated oven at 375*F. and bake for 12-15 minutes or until rolls are a golden brown.
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Cool rolls on cooling rack or are best when eaten warm with raspberry butter.
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Makes around 30 rolls
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Raspberry Honey Butter
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*1/2 cup Butter, softened
*1/2 cup Honey
*1/8 cup Raspberry Jam or Blackberry Jam
*1 teaspoon Vanilla Extract
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Whip together the butter and honey until fluffy then stir or whip in jam and vanilla extract.
Recipe adapted from City Home Country Home
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