2cups+ 3 Tbsp, all-purpose flourmore for flouring surface
1 ½tablespoongranulated sugar
½tablespooninstant dry yeast*
1teaspoonkosher salt
¼cuplukewarm waterabout 105ºF
¼cupmilkroom-temperature
2tablespoonhoney
¼cupolive oilmore for greasing bowl
2eggsdivided
½tablespoonwater
½teaspoonkosher saltor finishing salt
Instructions
In the bowl of a stand mixer with the dough-hook attachment mix water, milk, and sugar. Then add yeast, lightly mix, and let sit for 5 minutes.
Next add honey, olive oil, and 1 egg until mixed. Next add flour and salt. Mix on low speed for about 1 minute until mostly mixed. Increase speed to medium until dough forms a ball.
Lightly grease a large mixing bowl, and transfer dough to the bowl. Lay a damp cloth/flour sack over top of bowl. Allow dough to rise at room temperature for about 1 hour (should almost dounle in size). Just place the bowl on the counter.
Lay dough on a floured work surface. Divide dough into 8 equal pieces. Roll each piece into a log, about 1½ inches wide and 10 inches long. Twist each piece into a ball or tie into a knot.
Line a baking sheet with parchment paper; transfer rolls to sheet and recover rolls with a damp towel. Let rise for another hour at room temperature**.
Preheat oven to 350°F.
In a small bowl, combine remaining egg and 1 tablespoon water to make an egg wash. Brush egg wash onto rolls, and sprinkle on kosher salt (or wait to add salt until serving). Place rolls into oven. Bake until golden brown, 20-22 minutes. Remove from oven, and place on a cooling rack before serving.
Notes
• *If you don't have instant dry yeast, you can use active dry yeast. The rise time might take a bit longer, but not too much. Just wait for the dough to look about doubled in size. • **If your kitchen is colder than 75-ish°F you may want to turn on the oven and place your rising bread above/near it. Or if you have a specific spot that’s a bit warmer near a window or something. • This is a great option for making the day before Thanksgiving or your event. I would recommend if you’re doing it the day before to keep from salting until day of. These rolls are moist and sometimes the finishing salt can dissolve into the bread. Day of you can slightly dampen bread with water on a paper towel, add salt, and even bake again for a few minutes to reheat.