Ingredients

• 2 1/4 teaspoon instant yeast
• 1 cup warm water (105°-115° F)
• 1/4 cup honey
• 3 tablespoon canola oil
• 1 1/2 teaspoon salt
• 1 egg, lightly beaten
• 4 cups bread flour, separated
• vegetable cooking spray
• 1 tablespoon butter, melted
• 1 tablespoon honey

Instructions

1. In the bowl of an electric mixer using your paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the bread flour and mix until the dough comes together. It will be a bit sticky. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Now remove the paddle attachment and switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
2. Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours (I usually do this in my oven)
3. Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
4. Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.