Rapid Pull-Apart Rolls

I was watching the Cooking Channel today. I do that from time to time. And time and again. The show Kelsey's Essentials came on, and as I lay back on the sofa to watch a half hour of quick bread recipes, I became intrigued. The recipes were actually for rolls, but you'll have to indulge me. Won't you? After the first recipe, for quick pull-apart rolls, I decided to act. It's Friday, and the thought of oven-warm rolls dripping with butter and jam was too tempting. It all looked easy enough.

Preheat the oven to 400° right off the bat. You'll see why later.

In the stand-up mixer bowl, three tablespoons of yeast is covered with 1.75 cups warm water and allowed to sit for five minutes. A half cup of honey is stirred in, followed by 1/2 cup melted butter, with the mixer on low speed, using the paddle attachment. Next come two beaten eggs and two teaspoons salt.

After this is nice and mixed, four to six cups flour are added slowly, until the dough starts to pull away from the sides of the bowl. I used the full six cups, and still needed to add more. At this point I switched to the dough hook and added more flour, a spoonful at a time, until the right consistency was achieved.

The dough is placed on a work surface and divided into 24 portions, formed into balls and placed in baking pan or an oven-safe skillet. I used a baking pan. The tray of dough balls is covered with a towel and placed on the oven, to rise for 20 minutes. This is called proofing and the warmth from the preheating oven will aid in this.

After the dough balls have doubled in size, they are brushed with melted butter and put in the oven for 25 minutes, until golden brown. Another brushing with melted butter after they come out of the oven and they are ready to eat.

These were simply yummy!

Bon appétit!