honey rolls

{thepastryaffair.com} I am on a homemade bread kick. It started with sourdough last week. We have a starter in our kitchen. You have to stir it 2-3 times a day and feed it after 10 days. It is like a pet. I think we should name it. Last night I made my first two loaves of sourdough bread. It was pretty good. I love fresh hot bread and the smell of it baking is so awesome. Now I ready to move on to other kinds of bread.

Honey Rolls (Yields 12 rolls)

• 2 teaspoons active dry yeast
  1 cup barely warm water
  3 cups all-purpose flour, plus extra if necessary
  1/4 cup honey + 1 tablespoon
  1 teaspoons salt
  1 egg
  1 tablespoon butter, melted

  In a large mixing bowl, sprinkle the yeast over the warm water and let sit for 5 minutes.

  Add the honey, salt and egg. Stir until blended. Add 3 cups of flour and mix until the dough comes together. It will be sticky! On a lightly floured surface knead the dough until soft and elastic (about 8 minutes), adding more flour to keep the dough from sticking if necessary. Do not add too much flour! The dough will become more workable the longer you knead.

  Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel. Let the dough rise in a warm area until it doubles in size, about 2 hours.

  Punch dough down, divide into 12 equal portions, and shape each portion into a round ball. Place in a pan (or on baking sheets) coated lightly with cooking spray. Cover with a kitchen towel and let it rise for another 20 minutes.

  Preheat oven to 400 degrees F.

  In a small bowl, combine the melted butter and 1 tablespoon honey. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.