Honey Rolls

Due to my rain delay to the great outdoors yesterday, I also made this sweet honey rolls in addition to the spicy mashed sweet potatoes.  I normally don't bake bread very often in the summer but I was glad for an easy breakfast because all these needed was a quick brush of raspberry jam and I was off and running.

Honey Rolls

1 cup warm water
2 tsp quick active yeast
3 tbsp canola oil
1 large egg
1/4 cup honey
1 tsp sea salt
2 3/4 cups bread flour

Combine warm water and yeast and allow to sit for 15 minutes.  In a large bowl, pour in yeast water and stir in oil, egg, honey and salt.  Fold in flour  gradually.  When it's all combined, knead for 10 minutes and then return to the bowl and pour a little more canola oil on top, turn and make sure it's all coated, cover with a clean dish towel and let sit in a warm place for 2 hours. Turn out on a lightly floured board or countertop and divide into 16 equal pieces.  Place in a greased pan and allow to rise again until doubled at least. Bake for 15 minutes at 350°.  Remove from oven and brush honey butter on top (recipe below) and return to the oven for an additional 3 minutes.

Honey Butter

1/4 cup butter, softened
1 tsp honey

Mix together and use for bread topping and many other things.