Well, I don't identify it as a honey flavor, but maybe your family is super sensitive.
Linda C

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! :-)

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.

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!!

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

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

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.

Mrs. Avery's rolls
2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
ý 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.

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.

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

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

But�"for future reference�"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

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