The ephemeral bee seems to have become a bread blog lately, and here’s yet another bread recipe for the books. I’m going to chalk it up to my love for freshly baked bread and the cool autumn, perfect for soup, weather. These bread rolls were particularly easy to bake. Requiring only a 5 minute machine knead, a single 40 minute rise, and a 14 minute bake, I was able to turn these out within the hour before dinner. They also paired well with the homemade turkey and noodle soup we ate with them that night. As for the turkey noodle soup recipe? Well, I wasn’t responsible for making the actual soup, just the homemade noodles, and that’s more of a practiced family technique then a real recipe. I’ll have to share it with you some other time.
- 825g (~ 6 cups) Flour
- 25g (~3 tbsp) Yeast
- 2 cup Milk (warm)
- 2 tbsp Butter (melted)
- 2 tsp Salt
- 4 tbsp Honey
- 1 Egg + 2 tbsp Milk for egg wash
- Fennel, Anise, and Poppy seeds for sprinkling
- Combine the flour, yeast, milk, butter, salt, and honey in a stand mixer.
- Allow the machine to knead the dough for about 5 minutes.
- The dough will be fairly sticky to work with, but turn it out onto a floured surface and divide it into 12 – 20 equal pieces, depending on the size of the rolls you want to make.
- Grease a muffin pan or two, and form the rolls.
- Subdivide each piece of dough into 3 pieces
- Roll each piece into a ball.
- Arrange the three balls, levelly, into the bottom of a muffin cup.
- Cover the rolls and allow them to rise for about an hour, or until doubled. They should be peeking out over the rims of the muffin cups.
- 20 minutes before baking, preheat the oven to 400 F (~204 C).
- Brush the rolls with egg wash and sprinkle with seeds.
- Bake the rolls for 10-15 minutes.