Paige's Honey Yeast Dinner Rolls

Paige had a MUCH better day than me.  She made rolls for our Thanksgiving this afternoon.  The recipe was the same one she used for her 4-H project this summer.  The ONLY thing I helped her with was how warm the water should be for the yeast and helped her find baking pans.  Here's the results:

Don't these look delicious?!

How many 13 year olds do you know who can make yeast rolls?

Pictured with Lance's homemade Apple Butter and Paige's 4-H Two-Berry Freezer Jam

Here's the recipe:

Ingredients:

2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 tbsp. butter, melted
2 tbsp. honey

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 10-12 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.  Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for 22-30 minutes, or until the tops are golden brown and the rolls are baked through.  Let cool slightly before serving.

Source:  http://annies-eats.com