Quick Yeast Rolls

Have I told you before about my love affair with bread? Well, it is true. Bread is an obsession for me. The smell of bread baking in the oven gives me a warm, calm feeling all over. And, that first bite of bread fresh from the oven, with butter thickly slathered on top, to me, is divine.

This recipe for Quick Yeast Rolls is fast (under two hours from beginning to bliss) and simple. No kneading is required.  If you are hesitant to take the plunge into the world of yeast bread, this is a great place to start. (Yes, even You Can Make That!) I have often been asked how to know what temperature the “hot water” should be when baking bread if you do not own a thermometer. The answer is that the water should be hot to the touch, but not so hot that you pull your hand away from it.

  

Quick Yeast Rolls

2 Tbsp. butter

3 Tbsp. honey

1 cup hot water (about 110˚)

1 (.25) pkg. active dry yeast (or 2 ¼ tsp. bulk yeast)

1 egg

1 tsp. salt

2 ¼ cups white whole wheat flour

In a large mixing bowl, add butter, honey, water and yeast. Let the mixture sit for 10 minutes to proof (grow) the yeast. Stir in egg, salt, and flour. Cover with a towel and let rise for 45 minutes, or until double in size. Grease a 12 cup muffin pan. Scoop the dough evenly into the prepared cups. Cover with a towel and let rise for another 45 minutes, or until double in size. Bake in 400˚ oven for 8-10 minutes or until golden on top. Let cool 5 minutes, and remove the rolls from pan. Enjoy immediately.

Recipe Note: This is a very "wet" dough, so resist the urge to add more flour.

This recipe was adapted from the one found here on allrecipes.com.