Recipes

[Carol1229]

http://meemoskitchen.blogspot.com/

I've never eaten at Logan's Roadhouse, so I don't know what their rolls taste like, but looking at the photo on the blog made me want to try them.

One of the things that I love about these is that you can vary the amount of sugar depending on how sweet you like the rolls-from 1 Tbsp. up to 1/3 cup. I'm happy with 1/4 cup-everyone in the family agrees.

This roll goes together so quickly-I don't even use my mixer-a large bowl and wooden spoon works nicely for me.

The flavor? WOW! The honey butter glaze on the top of these light, tender rolls sends them into another dimension. MMMMM! They went perfectly with Robin's delicious dinner on Thanksgiving.

This roll recipe has been added to my favorite bread and roll recipe file, that's for sure.

Here is a link to the original recipe-she gives instructions for using a mixer for kneading the dough and Bread Machine instructions:

http://meemoskitchen.blogspot.com/20...ner-rolls.html

The recipe below is my version of her recipe.....trust me....they're DELICIOUS. I just might be making them for Christmas dinner too!

Carol


http://meemoskitchen.blogspot.com/20...ner-rolls.html)

SPONGE:
1/2 c. warm water (105-110 degrees)
1 tsp. granulated sugar
1 (1/4 oz.) pkg. active dry yeast

DOUGH:
1/2 c. warm milk (105-110 degrees)
1 egg
1/3 c. butter, softened
1/4 c. granulated sugar (can use as little as 1 Tbsp. sugar up to 1/3 c. sugar-it all depends on how sweet you like your dinner rolls)
1 tsp. salt
3-3 1/2 c. bread flour

GLAZE:
2 Tbsp. butter
2 Tbsp. honey

To make the sponge, stir yeast and 1 tsp. sugar in warm water until yeast and sugar are dissolved; let sit until mixture is foamy, about 15 minutes.

To make the dough, combine milk, sugar, butter and salt in a large bowl, mixing well. Add egg and yeast mixture; mix well. Stir in enough flour to make a soft dough.

Turn dough onto a floured surface and knead until smooth and elastic, 8-10 minutes.

Butter the inside of a large bowl. Add dough; turn dough to coat surface. Cover with plastic wrap or a clean linen or cloth towel and let rise until double in bulk, about 1 hour.

Punch down dough. Shape dough into rolls. The amount of rolls you get out of 1 batch depends on how big or small you make them. I prefer pan rolls so I weigh the dough and make the 2 greased 8" round cake pans, 9 rolls in each pan. Each piece of dough used weighs 1.9 oz. I shape them into round balls, but you can shape this lovely dough into any roll shape you choose. Rolls can also be baked in 1 greased 13x9-inch pan or on greased baking sheets-it's up to you. Once you decide on the shape, place the rolls in or on the greased pan(s), cover LIGHTLY with plastic wrap that has been sprayed with nonstick cooking spray or a clean linen or cotton towel and let rise until double, 20-30 minutes.

Preheat oven to 400 degrees.

For the glaze, melt butter in a small saucepan; stir in honey until well mixed.

Brush the honey-butter mixture generously over tops of rolls. If there is any honey-butter mixture left over, you can use it to brush the tops of the rolls again when they come out of the oven.

Bake @ 400 degrees for 10-15 minutes, or until rolls are golden brown. Remove from oven; brush with any remaining honey butter if desired. Immediately remove from pans.