Honey Glazed Dinner Rolls

Knead the dough for 8-10 minutes or until it is stretchy and no longer sticky. Be careful not to overknead; I don’t know what happens when you do, but they say it’s not ideal.

Shape your dough into a ball and drizzle some oil (I use avocado oil) on top. Use your hands and gently move the oil to coat your dough. Place in a large bowl and cover the top with a towel. Allow it to proof for 45 minutes to 1 hour or until it doubles in size. Don’t overproof, I hear that’s bad, too.

Squash down your pretty proofed ball and cut evenly into two halves. Continue to halve the sections until the piece is golfball-sized (my husband will argue and say they should be bigger, but I prefer them small enough to eat in 3 really big bites).

Fold the dough into itself and pinch at the bottom, and place it into a 9-inch by 13-inch casserole dish of your choosing. I prefer my Caraway bakeware for any recipe.

Do this with all 18 balls and space them as evenly as possible. Cover again and allow them to rise for another 45 minutes.

Preheat the oven to 350 degrees and bake for about 18 minutes or until golden brown. Melt and mix the butter and honey together, and drizzle on top while they’re still warm. Serve after cooling. I eat them when they’re burning hot straight out of the oven, but for liability’s sake, I have to tell you absolutely DON’T do that.