Ingredients
1 c. soy milk
1 pkg. active dry yeast
1/3 c. honey
1/2 tsp. salt
1 large egg
2 c. all-purpose flour
1 ½ c. whole wheat flour
Honey Butter Glaze Mix:
2 T. butter, melted
2 T. honey
1 T. brown sugar
Instructions
1.Preheat
oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie
sheet.
2.In
a small saucepan, melt butter.
3.When
butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
4.Meanwhile,
add yeast and honey to the bowl of a stand mixer fitted with a paddle
attachment (or a large mixing bowl if mixing by hand).
5.When milk mixture is at temperature, add to yeast and honey; stir to combine.
6.Add
salt and egg, and stir until combined.
7.Stir
in flours in ½ c measurements at a time.
8.Add
remaining flour 1/4 cup at a time until dough clings to paddle and cleans the
sides of the bowl. Dough will still be pretty sticky.
9. In an oiled bowl, place dough. Cover with plastic and then a Towel. Place in microwave or draft free location.
10.With floured hands, shape dough into 12-18 rolls, and place dough on prepared baking sheet or pan.
11. Cover, and let dough rest for 1-2 hours.
12.Bake
for 15-20 minutes, or until lightly golden brown.
13.When
rolls are done baking, brush with Honey Butter mix. Serve hot. Allow to cool
and place into a bread bag with tie. Refrigerate for up to a week.
