Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Yeast Rolls with Honey Butter

Ingredients

1 package        Active Dry Yeast

1/4 cup            Warm Water

3/4 cup            Milk, scalded

1/4 cup            Unsalted Butter, softened

1/4 cup            Sugar

1 1/2 tsp          Salt

1 egg + 1         Egg Yolk, beaten

4 cups              All Purpose Flour, divided

 

Honey Butter

1 cup unsalted butter, softened

1/3 cup honey

1 tsp lemon juice

1/2 tsp kosher salt

 

Instructions

Dissolve the yeast in warm water. Mix together the hot milk, sugar and salt in a mixing bowl. Allow mixture to cool to lukewarm. Beat in the egg and egg yolk.  Stir the dissolved yeast into the milk mixture.

Place two cups of the flour and soft butter in a mixing bowl and using the dough hook attachment on an electric mixer, blend the butter together with the flour. Add the milk mixture and knead until smooth. Gradually add in more flour and knead until the dough leaves the sides of the bowl. Continue to knead, for 8-10 minutes, until the dough is smooth and elastic.

Place the dough in a large buttered mixing bowl and turn it once or twice to butter the entire surface of the dough. Cover and place in a warm place. Allow dough to rise until doubled in size. Press the dough down into the bowl to remove air bubbles. Put a little butter or shortening on your hands and divide the dough into small pieces, about 2 ounces in size. Roll into balls and place on a shallow greased baking pan with the sides touching. Cover loosely with a cloth and place the rolls in a warm place. Allow rolls to rise until doubled in size.

Preheat oven to 400. Bake for 12-15 minutes.

Makes 18-24 rolls

 

Honey Butter

Using and electric mixer, beat butter until light and fluffy. Add in the remaining blend well. Refrigerate until needed, but allow the honey butter to come to room temperature before serving.

Recent Recipes

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more