Buckwheat Honey and Caraway Rolls
This recipe was developed by The View from Great Island food blog. For the full post, follow the link below.
https://theviewfromgreatisland.com/buckwheat-honey-and-caraway-rolls-recipe/
INGREDIENTS
6 Tbsp unsalted butter, softened, divided
1/4 cup buckwheat honey, (or substitute another kind of honey)
1 1/4 tsp salt
2 1/4 tsp active dry yeast, (1 packet, or 1/4 ounce)
1 cup lukewarm water
3 cups all purpose flour
3 tsp caraway seeds, plus more for topping
INSTRUCTIONS
Place 4 Tbsp of the butter, honey, salt, yeast, and warm water in the bowl of a stand mixer fitted with the paddle attachment and mix briefly until combined.
Add the flour and caraway seeds, switch to the dough hook attachment, and knead for about 7-9 minutes until the dough is smooth and elastic. It will still be fairly sticky.
Place the dough in a lightly greased bowl, cover, and let rise for about 90 minutes until puffed up.
Gently remove the dough from the bowl and divide into 10 equal sized portions. If the dough is sticky, lightly oil your hands and work surface. You can also divide the dough into 12 or 16 portions for smaller dinner rolls, you'll just need to bake them for a bit less time.
Roll each portion into a ball and place in a lightly greased baking dish to rise again. You want the rolls to fit in your baking dish with a little room for expansion as they rise.
Cover and allow to rise again for about 30-60 minutes. Towards the end of the rising time, preheat oven to 350F.
Melt the remaining 2 Tbsp of butter in the microwave, and gently brush it on the tops of the rolls and sprinkle with a few more caraway seeds, if desired.
Bake for about 25-30 minutes (or less if you have made smaller rolls) until golden on top.
Remove from the oven and allow to cool briefly in the pan before removing.
