Honey Yeast Rolls

NEVER again will I be intimidated by yeast.  At least not when making these rolls.  It still intimidates me in other recipes.  When to proof, when not to proof, how much to knead...it's daunting.  But if you have a Kitchenaid stand mixer, you will rock the hell out of these dinner rolls, and everyone you know will love you for it.  I'm not kidding.
Can I describe the awesomeness that is these rolls?  It's difficult.  I can tell you what they're not.  They aren't light.  One probably weighs about a half pound.  But that half pound has a dreamy, honey flavor full of moistness, butterfly kisses, and angel tears.  I only have 3 left and I'm considering making another batch.
According to the comments in Annie's blog, you can make the dough and freeze it before you bake it.  I haven't tried that, but if I do I'll update this with my results.
Enjoy.

Honey Yeast Rolls, from Annie's Eats

2¼ tsp. instant yeast

1 cup warm water (105-115˚ F)

¼ cup honey

3 tbsp. canola oil

1¼ tsp. salt

1 egg, lightly beaten

4 cups bread flour

Vegetable cooking spray

2 tbsp. butter, melted

2 tbsp. honey

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 10-12 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. 

 Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through.  

PANTRY STAPLES

All of it.