Ingredients
The following ingredients have 27 Servings
- 1 scant tablespoons dry yeast (I use SAF)
- 1/3 cup lukewarm water
- 1 cup whole milk
- 1/4 cup clover honey
- 1/2 cup unsalted butter
- 3 beaten extra large eggs
- 1 teaspoon fine sea salt
- 4 (or more) cups organic unbleached all-purpose flour
- 1/2 cup melted unsalted butter
- 3 tablespoons waramed clover honey
- grated rind of two oranges (or one, if very large)
Instruction
- Dissolve the yeast in 1/3 cup tepid water. Scald the milk. Add honey and butter to the milk.
- 2. When the milk mixture has cooled, add the beaten eggs and salt and the yeast mixture. Stir in the flour. You may need to add a little more (or LESS!) to get the proper consistency of the dough.
- Mix and let rise until light in the bowl (about 15-30 minutes, depending on temperature of room). Turn out onto a floured board and knead until smooth and elastic. Place in an airtight container with room for the dough to rise, and refrigerate overnight.
- Heat oven to 400 degrees F. Melt the butter with the honey. Divide dough in half and roll out into a 12-inch circle on a floured board. Brush with some of the butter-honey mixture and sprinkle with half of grated orange rind.
- Cut in wedges. Roll from big end down and set on oiled cookie sheet.
- Let the rolls rise until double in bulk. Brush with the honey-butter mixture and bake for 12 to 15 minutes. Repeat with remaining dough.
- Cool on racks or serve hot. Please do NOT reheat in a microwave!
- Teacher’s Tip: This dough is a good one to use for cinnamon rolls. Roll dough out into a rectangle and spread melted butter over. Sprinkle a mixture of cinnamon and brown sugar over the dough, then raisins and nuts if you wish. Roll dough up jelly-roll style and slice into 1 1/2-inch slices. Place side-by-side in a 9-inch square pan with the cut sides up. Sprinkle more cinnamon and sugar on top if you want to end up with sticky buns. These may take a little longer to bake
