I made these a while ago – years – and for whatever reason I made these the other day out of the blue. Shelley LOVED them! She wanted me to make them again, and last night, I asked her if she wanted the overnight buns I’ve learned to make (that will be a different recipe). She replied, “No! The one hour buns!”
The recipe is “easy” to do because you can make them easily the same day you need them in about an hour (rise time, prep and cooking time).
This is an internet recipe, and this morning I’ve secretly added a little ‘somethin’ somethin’ to the mix – we’ll see if she picks up on it…..
Don’t forget the brushing of butter on the tops when they’re fresh out of the oven!
Ingredients
1 cup water
2 tablespoons melted butter
1/2 cup milk
2 tablespoons honey
1 tablespoon active-dry-yeast
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt
extra melted butter, for brushing on top
Method
1. Prep your oven and baking dish. Heat the oven to 400°F.
Grease a 13 x 9 inch baking pan with cooking spray, and set aside. (I use a pad of butter and use cling wrap to smear it all around the pan).
2. Grab a saucepan and add your butter. Heat up the element gently as you melt the butter and then add the water. Stir the water and melted butter together, then add in the milk and honey and continue to stir until combined and it reaches 110°F. It will be warm but not hot to the touch. (*I use a candy thermometer to ensure my liquids are where I want them to be).
3. Pour the liquid mixture into the large bowl of a stand mixer. Sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
4. Add in 3 1/2 cups of flour (not all of the flour) and the salt.
5. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
6. Gently punch the dough down, and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
7. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
8. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
Tips
Here in Ottawa, I use 3-1/2 cups of flour and then find that I have to add no more than 1/4 cup to the bowl to keep the bowl from sticking on the bottom of the mixer.
Make sure you wait some time before you start cutting into these buns to enjoy them. Give them at least 20 – 30 mins before you open them up. There will be lots of steam and heat in these little babies!
Eric Stendal 