Quick Rise Cast Iron Honey Rolls

I can’t explain it at all. There’s no rhyme or reason to my cravings – they just happen.

Quick Rise Cast Iron Honey Rolls 5

Today was no exception. I’ve had a hankering for honey rolls for quite some time now. It got to the point where I was either going to have to make a trip to a Texas Roadhouse or I was going to have to make them myself.

Clearly I chose the latter path.

Quick Rise Cast Iron Honey Rolls 2

I shut the lid on my laptop at 10 am decided to knock these bad boys out on a quick lunch break. I mean, what else does one DO on their lunch break besides proof yeast and whip up a batch of Quick Rise Cast Iron Honey Rolls?

I guess I could have gone to the gym and tried to work off some of this flab but that makes me do all the sweating. And I much prefer to NOT do all the sweating. Instead I like to do all the eating. #viciouscycle

Quick Rise Cast Iron Honey Rolls 4

OhMyMercifulHeavens were these rolls good. I kept the dough very loose so I could achieve a tender flesh and crust. It was moist, sweet, and had the most deeeelicious crispy crust made even more delectable by a quick schmear of homemade honey butter.

Because everything is better with a schmear of buttah.

Quick Rise Cast Iron Honey Rolls 1 WM

Now I’m off to take a nap. I have been working my ass off – it still happens to be there, bigger than ever in real life, though – and I deserve a break. Maybe I’ll have another roll first…

Trisha

Quick Rise Cast Iron Honey Rolls
Ingredients
  • For the rolls:
  • 1 cup Warm Water
  • 2 packets Quick Rise Yeast
  • 2 tbsp. + ½ cup Honey, Divided
  • 2 Eggs
  • 1 stick Room Temperature Butter
  • 4 cups Bread Flour
  • 1 tsp. Salt
  • For the honey butter:
  • 1 stick Room Temperature Butter
  • 2 tbsp. Honey
Instructions
  1. In a measuring cup, combine water, yeast, and honey. Whisk with a fork until all combined. Set aside.
  2. Get your stand mixer out and add eggs. If you forgot to let the butter come to room temperature first, just throw it in a bowl and microwave it for 12-15 seconds. Add it to the mixer along with the ½ cup of honey. By now the yeast should have a good ½" foam layer on top. If not, toss it and start the process again. If it is good to go, add it to the mixer as well.
  3. Fit the mixer with your paddle attachment. Turn the mixer on low to allow the ingredients to come together. Slowly add each cup of flour and let it incorporate before adding another cup. Before you get to the last cup, add the salt. *You want to add the salt at the end because it can kill your yeast.*
  4. When all the flour has been incorporated, allow the mixer to knead the dough for 3-5 minutes or until it is smooth. It will still be sticky to the touch.
  5. Grease a cast iron skillet liberally. Flour your hands to prevent the dough from sticking. Grab a small handful of dough and roll it into a ball. Place the dough ball into the cast iron skillet and continue this same process until the rest of the dough is rolled into balls and arranged in the skillet.
  6. Preheat the oven to 400 F. Place skillet on the stove while the oven preheats. Once the oven is preheated, bake them for 30-35 minutes or until golden brown on top.
  7. Meanwhile, prepare the honey butter by combining the butter and honey in a bowl. Place back in the refrigerator to cool off.
  8. When the rolls are finished, remove them from the oven and slather the tops with the honey butter. Serve them piping hot with the remaining honey butter.

 

(Visited 531 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *