3-1/2 cups all purpose flour (my favorite is Gold Medal Unbleached)
2-1/4 teaspoons active dry yeast
1 cup milk
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
1 egg
1 egg yolk
Glaze
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white
1. Combine 2 cups flour and the yeast in the bowl of a stand mixer.
2. Combine milk, oil, honey, and salt, and heat to 115-120 degrees.
3. Add warm liquids to flour mixture, and beat until combined. Add egg and egg yolk (save the white for the glaze), and beat for 2 minutes.
4. Add enough flour to make a kneadable dough, and turn out onto a floured surface. Knead 3-5 minutes or until smooth and elastic. Place in bowl, cover with a wet tea towel, and let rise 1 hour.
5. Punch dough down and divide into 24 pieces. Roll each piece into a ball, and place balls in two greased 8×8 inch pans or 9 inch round cake pans. Cover and let rise 30 minutes.
6. Combine glaze ingredients and gently brush over risen rolls. Bake at 350 for 18-20 minutes, or until lightly browned.
