Texas Yeast Rolls With Cinnamon Honey Butter

One of my favorite memories of the hot, lazy summers I spent with family in Austin, Texas is devouring the hot, buttery, made-from-scratch yeast rolls that came like rabbits from the oven of my Great Aunt Vera Kate.

This recipe produces rolls that are fluffier and less time-consuming, but equally fantastic. I serve this recipe with a fluffy, sweet cinnamon honey butter that smacks of the butter served at my mother's favorite restaurant, J Alexanders.

Ooey, gooey and delicious. Look at that wonderful drippy butter.

Texas Yeast Rolls

Ingredients

2 ¼ tablespoons (1 packet) active dry yeast

¼ cup warm water

1 cup whole milk, scalded and cooled to lukewarm

1 ½ tablespoons melted butter, cooled

¼ cup granulated sugar

4 cups all-purpose flour

1 whole egg

1 teaspoon salt

Melted butter for basting

Directions:

1. Mix yeast with warm water and let sit for roughly 10 minutes, or until frothy.
2. Add milk, butter, sugar, egg and salt. Mix well.
3. Add in flour one cup at a time. Mix well. Allow batter to sit 10-15 minutes to allow for easier kneading.
4. Knead dough until smooth and satiny. Remove dough to a greased bowl and let sit in a warm place for roughly one hour, or until doubled in size.
5. Gently flatten dough with a rolling pin on a hard, floured surface until ¼ to ½ inch in height. Shape dough to desired shape. (I shaped mine into a large rectangle and cut the dough with a sharp knife into eight pieces.)
6. Preheat oven to 350 degrees and grease a cookie pan. Allow rolls to rise on the baking sheet for roughly thirty minutes.
7. Bake rolls for 15 minutes or until golden brown. Immediately baste with butter and serve.

Cinnamon Honey Butter

Ingredients

1 stick unsalted butter, room temperature

¼ cup confectioner's sugar

¼ cup honey

1 teaspoon ground cinnamon

Directions

1. Using a hand mixer, blend the ingredients together until smooth.
   
   
   
   
   Happy summer eating, y'all.
   
   
   --Alyssa