- 1 1/4 cup warm water (105° to 115°F)
- 1/4 cup honey
- 3 tablespoons oil
- 4 cups bread flour (Start with 3, then add more as needed)
- 1 1/4 teaspoons salt
- 1 egg, lightly beaten
- 2 1/4 tsp yeast
In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Stir in the honey, egg and oil. Add 1 cup of flour, then add the salt. Add roughly 2 more cups flour until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 8 minutes. Or if you are using a kitchen-aid mixer, just put the dough hook on and let it do the kneading for you. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
Punch dough down, and divide into 12-18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place for about 20-30 minutes. Uncover and bake at 400° for 13 minutes or until browned. Brush tops with butter. Remove rolls from pans, and serve warm or at room temperature.
