Question about Sol's Honey Rolls

15 years ago

I've noticed this receipe always receives rave reviews.

And it does sound really good to me.

My question is: Does the flavor of the honey in them come through in the finished product?

Most of my family does not care for honey in anything if they can taste it.

So I am wondering if the honey in these rolls is identifiable as honey,

or if it just adds some extra sweetness.

Some thoughts, please, from those who make them?

Sol?

Annie1992?

Anyone?

Thanks!

Rusty

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Comments (12)

lindac
15 years ago
Well, I don't identify it as a honey flavor, but maybe your family is super sensitive.
Linda C
Teresa_MN
15 years ago
Hopefully one of the honey roll masters will weigh in. I tested 3 roll recipes yesterday. Sol's is the one I will test tomorrow.

If Sol or Annie don't weigh in - I say go with it. Don't let anyone see you putting honey in the dough. If they mention anything at dinner just look like you have no idea what they are talking about!

Hey - pkramer was stealing them from Amanda's reception.......they must be to die for! :-)
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AB, I may have a killer headache right now, but that is not going to stop me from commenting on your fine-looking buns [wink]. Blueiris, I wish I could've been in you kitchen to see when/where it all went wrong. You mentioned you've never made rolls before, but if I were to recommend a yeast roll, this would've been the one, because it's pretty straightforward. I will admit, after 20 years of using the same recipe, I've had one catastrophe. Which was the time I forgot to add both the honey and the eggs to the recipe. That was not a good day for me and I left out not one, but two, crucial ingredients. I know this because I found said ingredients later, after the fact. I have since learned to keep better track of every ingredient going into whatever I make. So I'm wondering if there's a possibility you might've forgotten to add a liquid, or any other ingredient? As far as shaping the rolls, that's a technique that's easier to demonstrate, than it is to explain, but I'll try. I normally use an ice cream scoop (as mentioned in the recipe above), to keep the rolls uniform in size. Then I start by stretching the top of the dough and folding it under itself. I do this for a few seconds, until the roll is as smooth and round as I like. But, rolling out the dough and using a cookie cutter like Annie does, obviously works very well. And you can be as rough with it as you want. I've kneaded this dough 18 different kinds of dead, yet, it always turns out light and fluffy. Thank you Beachlily for posting the recipe. Honey Rolls Sol
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User
15 years ago
They definitely have a slightly sweet taste to them....but you would be hard pressed to identify it as honey.

I think they are perfect as a dinner roll.
lindac
15 years ago
I have never had anyone say about them or a honey bread I make..."oooh!you put honey in these!"
What they don't know won't hurt them....not you!
Honey while sweetening the rolls also makes them more moist as honey is hydrophilic,
Go for it!!
annie1992
15 years ago
I agree, Sharon, they are a sweeter type of yeast roll, but I don't identify the sweetness as honey, just as slightly sweet.

Of course, it would also depend on the type of honey, some are far more assertive than others. I use local wildflower honey, relatively mild.

Annie
Rusty
Original Author
15 years ago
Thanks, everyone.

I hadn't thought about the kind of honey making a difference.
I have clover honey on hand.
Don't think I've ever looked for any other 'flavor'.

I may make a trial half batch,
if I get time in the next day or two.

No one has to actually see me putting the honey in anything.
They can tell.

Rusty
User
15 years ago
Rusty, If they are that sensitive to honey then I wouldn't even take the chance nor bother with a test run. Lindac has a fabulous dinner roll recipe that doesn't use honey and there is also an Angel rolls recipe that has been posted.

I'm at the cottage and don't have all my recipes here or I would post for you.
lindac
15 years ago
Mrs. Avery's rolls
2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
ÃÂ½ C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

Buttermilk Refrigerator Rolls Also called Angel biscuits....and to die for!
1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter
Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.
Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes.
ci_lantro
15 years ago
I'll vouch for Lindac's hot roll recipe. They're very good, maybe the best I've ever made. And you can't go wrong with the Angel Biscuit recipe, either. I've made those many times.
Rusty
Original Author
15 years ago
Thanks again, everyone.

I think I will put the idea of Sol's Honey Rolls on the back burner for now.
They sound so good!
Chase, you are probably right,
I'd be wasting time & ingredients making them for this bunch.

I've made Oatmeal bread for Thanksgiving every year for ages now.
Was just kinda wanting to try something different.
For a change.

'Polled' the family today,
They want to stick with the tried & true bread.

Lindac, thanks for the recipes,
I've copied & pasted them,
Will give them a try at a later date.

Rusty
Solsthumper
15 years ago
Rusty, sorry I'm late. Sadly, there's not much time to hang out here anymore.

ButÃ¯Â¿Â½"for future referenceÃ¯Â¿Â½"you could substitute granulated sugar for the honey. The rolls won't have the same, mahogany color without it, but they will still be light and good.

And just in case I disappear for a while, Happy Thanksgiving to all!

Sol
Rusty
Original Author
15 years ago
Thanks for taking the time, Sol!

I had wondered about that,
But was hesitant to make that substitution on my own,
for a holiday meal.
I am definitely keeping this idea for future reference.

Rusty

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