We had a big group over for Easter yesterday, so of course I cooked a lot. I’m still getting the hang of coming up with my own bread recipes, and I didn’t want to risk an experiment with a big crowd. So, I used this recipe for honey yeast rolls from Southern Living. These rolls were amazing. There were no rolls left. People were going back for second and third rounds of rolls!
I used the last bit of honey we had on the actual rolls, so I had to come up with another plan for butter. The butter recipe makes enough for 28 rolls, and you might have some left over. (A second butter recipe added below from Thanksgiving)
Brown Sugar Cinnamon Butter
Combine ingredients below with a fork. Ideally you want to let it sit for a little while so the brown sugar isn’t grainy, but I served it right away and it was fine.
2 sticks butter, softened and partially melted.
⅓ cup + 1 tbsp light brown sugar
6 shakes ground cinnamon
Brown Sugar Honey Butter
Melt 2 sticks butter in a small saucepan. Add 3 tbsp brown sugar and 3 tbsp honey. Stir until sugar is dissolved. Chill in the refrigerator to let it firm up a bit before serving (you may have to stir it because sometimes the ingredients separate when it cools).
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