I couldn’t come up with a name for how delicious these rolls are. I mean they are so incredible. Let’s put it this way: last year I made this huge Thanksgiving meal, the works, and everyone talked about the rolls.
Tonight I made these for barbecue tofu burgers – delicious!
1 cup milk
1/2 stick butter
1/4 cup honey
1 medium egg
2 teaspoons salt
3-1/2 to 4 cups white flour
2 teaspoons yeast
In a saucepan combine the milk, butter, and honey. Heat and stir, allowing it to get pretty warm but not hot. In another bowl put all but about a half cup of the flour. In separate “corners” of the flour pile, add the egg, salt, and yeast. When the milk is ready, combine all and stir. Mix in flour until it pulls off the side of the bowl.
Turn out onto a floured surface and knead 8 to 10 minutes. The dough should be smooth and elastic. Cover the dough and let it rest for 20 minutes. This relaxes the gluten, and allows it to rise slightly.
After resting the dough, form it into small balls (this recipe makes about 8 hamburger buns). Flatten slightly and arrange the balls on a oiled baking sheet or a baking stone. Cover them with a cloth and allow them to rise in a warm place for about an hour. Bake at 375° for 20 minutes or until golden brown.