Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Hot Honey Dinner Rolls

There is nothing in the world like freshly baked yeasty rolls. The smell of them baking, the first soft bite of a warm roll, the feeling of accomplishment in having made them. I am by no means an expert at the vagaries of yeast and baking, so I am always intrigued by simple recipes for breads and rolls, like this one. This process is pretty simple and foolproof, with no kneading or multiple risings required. The addition of just a hint of cheese and the spicy butter glaze makes these seem like a complicated and sophisticated achievement.

I like to grate cheese on the fine holes of a box grater for this, because the cheese then sort of melts into the rolls. These are not gooey, melty cheesy rolls, they just have a lovely taste of cheese flavor in the light, tender center. I like a just a little heat in the honey butter, but use as much as you like.

Hot Honey Dinner Rolls
Yields 13
For the Rolls
  1. 1 (.25 ounce) packet active dry yeast
  2. ¾ cups warm water (about 120)
  3. 2 – 2 ½ cups all-purpose flour
  4. 2 Tablespoons granulated sugar
  5. ½ teaspoon salt
  6. pinch of cayenne pepper
  7. 2 Tablespoons unsalted butter, melted
  8. ¾ cups finely grated sharp cheddar cheese
For the Honey Cayenne Butter
  1. 1 Tablespoon unsalted butter
  2. 2 teaspoons honey
  3. 1/8 teaspoon cayenne pepper
For the Rolls
  1. Measure the warm water in a measuring cup and stir in the yeast. Set aside for 5 minutes until bubbly.
  2. Put 1 ½ cups of the flour, sugar, salt and cayenne pepper in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the yeasty water and the melted butter and beat until smooth, about 3 minutes. Beat in the cheese until combined. Add the remaining flour ¼ cup at a time and beat on medium until the dough is smooth and comes together, clinging to the beater, about 3 minutes. You may not use all the flour.
  3. Grease a 9-inch round cake pan. Divide the dough into 13 pieces and roll into balls. Place each ball in the prepared pan, not touching each other, then cover and place in a warm place for about an hour, until doubled in size. Meanwhile, preheat the oven to 375.
  4. When the rolls have risen, bake for 12 – 14 minutes until golden brown and cooked through.
For the Honey Cayenne Butter
  1. While the rolls are cooking melt the butter, honey and cayenne together in a small pan or in a bowl in the microwave. As soon as the rolls come out of the oven, stir the honey butter to combine and brush over the top of the rolls.
The Runaway Spoon

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