When I wrote the last post, I was a medical student. I was a pre-round-before-the-interns-run-and-get-my-residents-coffee-get-labs-for-everyone medical student. Last Saturday, that all changed. Along with 141 of my fellow medical students and close friends, I crossed the stage, got hooded and received my Medical Degree. I don’t feel any different (as if I thought that receiving my MD would make me suddenly feel brilliant and confident or something), but I’m sure that will change in a couple months when I’m answering dozens of pages in the middle of the night.
What do honey yeast rolls have to do with medical school? Well, I know that this recipe is not in any way new to the internet. I think I found this recipe originally 2nd year of medical school and it has always been a comfort food for me. I think if it was up to me (and I didn’t have a husband to cook for), I would probably eat bread for every meal. I always made these honey yeast rolls before my “Problem Based Learning” domain exams in second year, the night before my board exams both second and third year of medical school, and before Shelf Exams during third year of medical school. I’m sure I’ll carry this recipe into residency with me since I hear it’s pretty stressful.
Honey Yeast Rolls
2¼ teaspoons instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 Tablespoons. canola oil
1¼ teaspoons. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 Tablespoons butter, melted
2 Tablespoons honey
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 or knot and place onto a lightly greased baking sheet, 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 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.
Source: Pretty much all over the internet, but I think the first place I saw it was Annie’s Eats
One more picture for good measure…just because I thought this was one of the most exciting parts of the day : In all my years of going to college sporting events, I have never gotten to be on the jumbo-tron until now! I was pretty stoked!