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Rich Honey Rolls
2 Tablespoons yeast
1/3 cup warm water
4 cups flour
3 each slightly beaten eggs
2/3 cup milk
1/2 cup shorting
1/4 cup sugar
1/4 cup honey
2 teaspoons salt
3 Tablespoons butter
Baste:
3 Tablespoons butter
3 Tablespoons honey
Soften yeast in warm water. In a small Dutch oven, combine milk, shortening, sugar, honey, and salt. Heat with a few coals, and stir until shortening melts and sugar dissolves. Cool to lukewarm. In a large bowl combine shortening mixture with 1 1/2 cups flour. Beat well. Add softened yeast and eggs, beat well. Stir in the remaining flour to make a soft dough. Place dough in the greased 14 inch Dutch oven, cover and let rise until double. After 1 1/2 hours, punch down. Turn dough on a lightly flour surface and divide into 24 pieces. Shape the rosettes by rolling each piece into a 12" long rope. Tie a loose knot in each rope, leaving the two long ends. Tuck the top end under the roll and bring the bottom end up and tuck into the center of the roll. Melt 3 Tablespoons of butter and dip rolls in before placing in Dutch oven. Let rise in Dutch oven until they are about 1 1/2 to 2 inches below the top (about 1 1/2 hours). Pre heat the Dutch oven lid by placing 20 coals on the top. Put 12 coals under the Dutch oven and replace the lid (400 degrees). Cook for 20 to 30 minutes rotating the lid every 10 minutes for even cooking. The rolls will be done when the rolls pull away from the sides of the oven, and the top is light golden brown. The interior of the roll should be rich and a little flaky. Brush with honey butter baste and serve.
Phil Haws.
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