Yeast Dinner Rolls

A couple of weeks ago, I was trying to make bread…but it never rose (I think it might have been a bad packet of yeast)!  It was frustrating, but I decided to keep trying.  When I had some friends over for dinner, I decided to give it another try, and made these beautiful dinner rolls.  And the dough rose!  Success!

These are fluffy and light, a perfect companion with some fresh butter and your dinner.  And they look very rustic when you put them in the rounded pan, and they rise squished together.

Yeast Dinner Rolls
Adapted from: Annie’s Eats

1 packet of instant yeast (2 1/4 tsp)
1 cup warm water
2 tbsp honey
1/8 cup agave nectar
1 1/4 tsp salt
1 egg, lightly beaten
4 cups all-purpose flour
Non-stick cooking spray

In the bowl of a stand mixer, combine the yeast and warm water.  With a fork, froth and mix the water, until all of the yeast is mixed in.  While the paddle attachment is on low, add the honey, agave nectar, salt and egg.  Then add 3 cups of flour, and mix until the dough is a sticky mass.  Switch to a dough hook, and with the mixer still on low, add the final 1 cup of flour.  Continue kneading for 5-10 minutes, until the dough is smooth.

Pick up the dough, and spray the bowl with the non-stick cooking spray.  Then place the dough back into the bowl, and cover with a towel.  Let it rise in a warm spot until it has doubled, about 2 hours.

Take out the dough from the bowl, and place it on a floured surface.  Knead it for about 1 minute.  Then, cover it with a towel, and let it rest for another 10 minutes.  Finally, divide the dough into 10-12 equal pieces.  Shape each of the pieces into smooth balls.

Spray a round baking dish with the non-stick cooking spray.  Then place each of the balls into the baking dish, spacing them evenly.  Cover and let them rise for 20 minutes.

Preheat the oven to 400°F.  Bake the rolls for 20 minutes, until the tops are golden brown, and the rolls are baked through.  Let them cool before serving.  Enjoy each of the rolls with some fresh butter.