Honey Yeast Rolls
2 1/4 tsp. instant yeast
1 c. warm water (105-115 degrees)
1/4 c. honey
3 T. canola oil
1 1/4 tsp. Salt
1 egg, slightly beaten
4 c. bread flour
2 T. melted butter
2 T. honey
In stand mixer bowl use a paddle attachment to combine yeast and warm water. Add honey, oil, salt, and egg and mix well. Add 3 c. of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with mixer on low speed, incorporate the remaining 1 c. of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size (1 1/2 - 2 hours).
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9x13 baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes (or until doubled).
Preheat the oven to 400 degrees. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and rolls are baked through.