Banana Cornbread with Cinnamon Creamed Honey

I had this awesome idea in my head. . . Banana Cornbread.

I really wanted some Pumpkin Cornbread, but to most people, it isn't pumpkin season and it seemed more "Summery" to try a banana version.  

This is a beautiful marriage between two of my favorites, Banana Bread and Cornbread.  It has the texture of cornbread, but the flavor of banana bread.  And - it is so moist.

Plus, sometimes we just need something new to try with our over-ripe bananas.

I was going to serve it with Cinnamon Honey Butter, but I forgot to get the butter out to soften, so I grabbed the Creamed Honey out of the pantry instead.

Awesome decision :)

Have you ever had a Creamed Honey and Peanut Butter Sandwich before?  You should make one for yourself (or your kids) and you will be in for a real treat.

Creamed honey can be found by the regular honey, jam and peanut butter in your grocery store.  

This would also be AMAZING smothered in:

Cinnamon Honey Butter

Coconut Oil Honey "Butter"

I have made mini muffins and regular cornbread with this recipe and I love both.  Mini muffins are a lot easier to pack in lunches, but I like a big, thick slice of regular cornbread on a Sunday afternoon!  

Banana Cornbread  
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  

Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste

Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.  

Amish Friendship Cinnamon Bread Alternative {without a starter}

Have you ever had real Amish Friendship Bread?  The kind that is made with a "starter"?  It is one of the best breads I have ever eaten, but it isn't a bread that you can jump up and make the second you get a craving.  The "starter" takes at least 10 days to be ready.  Check out this post if you are interested in the original version.

I pinned a recipe a long time ago that claimed to be just as good as Amish Cinnamon Bread.  I tried it once as mini loaves, but filled the pans too full and it wasn't very pretty.  

Months went by and I finally tried again, but as a regular loaf.  

It turned out so GOOD!  Whether you eat it warm with butter or at room temperature, it doesn't matter, it will be delicious.  It is so soft and moist and I even used half butter and half applesauce.  

The cinnamon sugar crust on top will have you going back for slice after slice.  

Now, this isn't quite the same as actual Amish Friendship Bread, but it is a good alternative for when you get that craving.  Next time, I am thinking of cutting back on the sugar and adding some vanilla pudding mix instead.  If you try it let me know what you think.

You might also like:

Amish Friendship Bread  

Snickerdoodle Muffins

Great Harvest Cinnamon Chip Bread

Amish Friendship Cinnamon Bread Alternative
adapted from: Red Fly Creations
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened (I used 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cinnamon/Sugar Topping
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the egg and vanilla and mix to combine.  Add the buttermilk, flour, baking soda and salt and mix until just combined.  Spread half of the batter into a greased 9x5-inch loaf pan.  Sprinkle 3/4 of the cinnamon sugar mixture over the top.  Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture.  No need to swirl it with a knife, but you can if you want.  Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool.  Makes 1 loaf.    

Linked up at Weekend Potluck!

Blueberry Swirled Quick Bread with Strawberry Glaze

Did I tell you I bought 5 lbs. of frozen blueberries at Costco a few weeks ago?  

I follow America's Test Kitchen on Twitter and they tweeted a recipe for an amazing looking blueberry bundt cake.  Mouthwatering pictures get me every time.  I immediately knew I had to make it over the weekend.

I headed to Costo to get some fresh blueberries, but they were EXPENSIVE.  No way was I going to spend that much.  So, the next best thing . . . frozen berries came to mind.  They had a giant 5 Lb. bag for $8 or $9 bucks.  Way better deal at the time.  

I got home and bad news . . . it was going to be a stormy weekend.  There was no point in making a beautiful cake and not being able to photograph it, because it is gloomy outside.  

By the time the weather was nice, I had already moved onto a different treat.

This delicious Blueberry Swirled Bread.

I used the same recipe from my Strawberry Swirled Lemon Poppy Seed Bread and used blueberry jam instead of strawberry and topped it with a delicious strawberry jam glaze instead of a lemon glaze.

Of course, it turned out delicious!

If you want your icing to get nice and crisp like on a donut, add meringue powder.  My favorite little trick to the perfect icing.      

Blueberry Swirled Quick Bread with Strawberry Glaze

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened

3/4 c. sugar

1 egg

1 egg white

1 tsp. vanilla extract

1 tsp. imitation lemon extract (or zest of 1 lemon), opt.

3/4 c. non-fat plain Greek yogurt

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda 

1/8 tsp. salt

1/3 c. blueberry jam (store-bought or homemade)

Strawberry Glaze

1 c. powdered sugar

2 Tbl. strawberry jam

up to 1 Tbl. milk, as needed to reach desired consistency

1 tsp. meringue powder, opt.  (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with dry and mix until just combined.

Spread half of the batter into a 9x5-inch loaf pan.  Top with blueberry jam, leaving a small border around the edge.  Do no swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Strawberry Glaze:  Combine all ingredients and mix until smooth and creamy, adding milk only if needed to reach a glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread.  

Linked up at Weekend Potluck!

THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! 

 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   

I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.

THE BEST BLUEBERRY MUFFINS

adapted from: America's Test Kitchen

(Printable Recipe) or (Printable with Picture)

Topping:

1/4 c. sugar

1 1/2 tsp. grated lemon zest

Muffins:

2 c. fresh blueberries, picked over

1 1/8 c. + 1 tsp. sugar

2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

2 large eggs

4 Tbl. unsalted butter, melted & cooled slightly

1/4 c. vegetable oil

1 c. buttermilk

1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

Linked up at Saturday Night Fever! and Weekend Potluck!

Julia's Best Banana Bread

I hop on Pinterest, see this pin and this is what it says, "People will drive 20 miles on a one-lane road for this banana bread. It usually sells out before noon and is considered by many to be the "best on the planet." Secret recipe here..."

It comes from Julia's Banana Bread Treehouse in Kahakuloa, HI

So, of course, I've gotta try it. 

It really is a delicious basic recipe, you don't even add cinnamon to this one.

I think we all need to take a vacation to Hawaii and get us some snacks at Julia's Treehouse!  Who's with me???? 
  

Julia's Best Banana Bread
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. sugar
1 c. mashed ripe bananas (about 3)
3/4 c. vegetable oil

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  Combine flour, baking soda and salt in a medium bowl; set aside.  In a separate medium bowl, whisk together the eggs, sugar, bananas and oil until smooth.  Add the dry ingredients and mix until just combined.  Pour batter into prepared loaf pan and smooth the top.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, then invert to a wire rack and cool completely.  

adapted from: Bon Appetite, as seen on Erica's Cannella Vita

Strawberry Swirled Lemon Poppy Seed Bread

Be sure to follow me on bloglovin' and never miss a recipe.

I look forward to Saturdays just so I am able to sleep in.  I love my sleep and I usually have no problem sleeping in, but last Saturday I woke up bright and early.  So, what's a girl to do? 

Make a delicious loaf of lemon poppy seed bread for breakfast of course.

When "The Mr." woke up, I had a fresh piece waiting for him, he ate it and then immediately said, "I better eat another piece of that right now."  Needless to say, it is absolutely delicious.  The strawberry jam layer adds a bright flavor.

You can easily switch it up with another flavor of jam, like blueberry, peach or raspberry.

The texture is soft and moist and exactly what I look for in a quick bread recipe.

I like to add a little meringue powder to my glaze and that way it gets nice and hard, like an icing you would get from a bakery.  It's my new little trick.  

This is the perfect Springtime Bread and I have already made it twice.

I betcha can't eat just one slice :)

You might also like:
Almond Poppy Seed Bread with Orange Glaze
Orange Poppy Seed Zucchini Bread with Orange Glaze
Lemon Zucchini Bread with Lemon Glaze
Homemade Peach Freezer Jam

Strawberry Swirled Lemon Poppy Seed Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 Tbl. poppy seeds
1/3 c. strawberry jam 

Lemon Glaze
1 c. powdered sugar
1 tsp. imitation lemon extract (or grated lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
1 tsp. meringue powder, opt. (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 

Spread half of the batter into a 9x5-inch loaf pan.  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  

Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.

Slightly adapted from: Cooking Light

Blueberry Pancake Banana Bread or Muffins

Remember when I made Blueberry Pancake Muffins using Blueberry pancake mix?  I really liked those muffins . . . the texture, the flavor and everything.

I still haven't actually used the blueberry pancake mix for pancakes and it has still been sitting in my pantry.  It was time to get rid of it.  On the shelf right below, I had some very ripe bananas that I needed to get rid of.      

Blueberry Pancake Banana Bread was born.  I am loving using this pancake mix for bread or muffins instead of pancakes.

You might think why not just buy a muffin mix?  Well, my pancake mix was around $1.60 and I can get a few batches of muffins out of it and last time I checked at my grocery store, 1 box of muffin mix was more than that. 

I have had my super-mini loaf pan for a while, but haven't had success until now.  I finally figured it out, one ice-cream scoop full of batter is perfect.  Which is the exact amount as a muffin.

Mini loaves of bread make me happy :)  Look how cute they are.

This bread is light and fluffy and delicious.  Grab that pancake mix out of your pantry and see what flavors you can come up with.  Oh . . . and if you come up with a good one, be sure to let me know, so I can try it too.  

Blueberry Pancake Banana Bread
slightly adapted from: Krusteaz
(Printable Recipe) or (Printable with Picture)

2 eggs
1/3 c. sugar
1/4 c. water
1 tsp. vanilla
3/4 c. mashed bananas, about 2 large
1/2 c. vegetable oil
2 c. blueberry pancake mix
1 tsp. cinnamon

Cinnamon Sugar Topping (Opt.)
1/4 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  In a medium bowl, whisk together eggs, sugar and water.  Add the vanilla, mashed bananas and vegetable oil and whisk until well combined.  Add the pancake mix and cinnamon and mix together until just combined.  Divide batter between a well-greased regular muffin tin (or extra-mini loaf pan) or mini muffin tin and sprinkle the tops with the cinnamon and sugar mixture. Bake regular muffins for 16 minutes or mini muffins for 10 minutes.  

Classic Irish Soda Bread {It's so Yummy}

Valentine's Day is over . . . bring on St. Patrick's Day :)

I was watching a Martha Stewart Baking show this morning and saw her make a loaf of Irish Soda Bread.  Hers had some strange ingredients in it, but it got me curious about what Irish Soda Bread tastes like.

So, I turned to my trusted Cook's Illustrated Cookbook and found this Classic Irish Soda Bread recipe.  Each ingredient is something I just so happen to have in my pantry at all times.  If you have ever made Snickerdoodles, then you most likely have cream of tartar on hand and while you might not have cake flour, it is available at pretty much every grocery store.

I LOVE this bread.  It is definitely something I will be making ALL YEAR LONG.  It tastes like a biscuit in bread form with a crunchy outside (which is the best part).  I don't know the traditional way to serve this bread, whether it's plain or smothered with butter, honey or jam?  I chose to serve mine with my Mom's Homemade Strawberry Freezer Jam and it is delicious.

I won't be stopping there.  I can't wait to use this bread for a breakfast sandwich with eggs, ham and cheese or use it as the "biscuit" for some sausage gravy or dip it in some cheesy soup.  So many possibilities.  It's easier than making biscuits and it has less butter than biscuits.  Sold!      

Classic Irish Soda Bread

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
   plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees.  In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.  Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.  Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.  Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk.  Use a fork to work the ingredients together.  Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.  

Turn out onto a lightly floured surface and pat together to form a 6'' round.  Place dough into an 8'' inch (or larger) cast-iron skillet.  If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.  Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep.  Bake for 40 minutes.  Remove from oven and brush with 1 Tablespoon of melted butter.  Cool for a few minutes, slice and serve.  Best if eaten on the day it is made.        

Linked up at Tuesday Talent Show! and Time to Sparkle! and  Weekend Potluck!

Almond Poppy Seed Ricotta Muffins with Orange Glaze

Every time I make something with ricotta, I have to make a batch of Ricotta Muffins with the leftovers.  The flavor combinations are endless and each one I have tried so far has been amazing.  I love the texture and the fact that they stay soft for a few days.    

This is my 3rd version of Ricotta Muffins and if that isn't enough to convince you they are delicious, then I don't know what will.

You might also like:
Secret Ingredient Snickerdoodle Muffins
Lemon Ricotta Blackberry Muffins
Almond Poppy Seed Bread with Orange Glaze

Almond Poppy Seed Ricotta Muffins with Orange Glaze

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 c. ricotta cheese
1 egg
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 Tbl. poppy seeds

Orange Glaze
1 c. powdered sugar
1/2 - 3/4 tsp. orange bakery emulsion (or orange zest)
1 Tbl.  milk (or orange juice)

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and lightly spray with cooking spray.  Cream together butter and sugar until light and fluffy.  Mix in the ricotta and then the egg, almond extract and vanilla extract.  Add the flour, salt, baking soda, baking powder and poppy seeds.  Mix until just combined.  Divide batter between muffin cups, filling about 3/4 full.  Bake for 23-24 minutes or until toothpick comes out clean.  Cool completely and top with orange glaze.  Makes 15-16 muffins.

Orange Glaze:  Mix together all ingredients until smooth and creamy.  If glaze is too thick, add a tiny bit more milk until desired consistency is reached.  Drizzle over muffins.   

My Top 10 Bread Recipes of 2013

This was the 2nd hardest category for me to narrow down, because next to cake and frosting . . . bread is my favorite.

#1 Lemon Zucchini Bread with Lemon Glaze

#2 Almond Poppy Seed Bread with Orange Glaze

#3 Secret Ingredient Snickerdoodle Muffins

#4 Orange Poppy Seed Zucchini Bread with Orange Glaze

#5 Easy & Fabulous Focaccia Bread

#6 Cream Cheese Pumpkin Bread

#7 Kelsey's Rapid Rise Rolls

#8 Cinnamon Biscones with Vanilla Glaze

#9 Banana Cinnamon Roll Muffins with Cream Cheese Icing

#10 Biscones

No-Knead Make-Ahead Honey Butter Dinner Rolls

You guys, this is a fabulous roll recipe for Thanksgiving.  You can make the dough the night before.  One less thing to worry about the day of.  

This recipe comes from the ever-so-talented Averie, the same Averie that has an incredible book dedicated to peanut butter - love it :)

I baked a batch of these honey butter smothered rolls the first night and I tried a batch the next morning, after refrigerating the dough overnight.  They were both delicious, but honestly, I liked the 2nd batch better.  They are soft and light.

These rolls are definitely the way to go if you are new to roll making or even if you want to cut back on the stress of making a million dishes Thanksgiving day.  I mean really . . . you mix the dough with a wooden spoon after all.  

You don't need a mixer, you don't have to knead the dough for more than a few seconds and you don't have to roll out the dough to cut into rolls.

I woke up Sunday morning, got my other half of dough out of the fridge.  Formed into balls and placed in a warm oven for a quick-rise method.  I watched 1 1/2 cooking shows and by that time, the rolls had risen and were ready to bake.  Within an hour and a half of waking up, you can have a warm honey butter roll in your hand and the scent of fresh baked bread roaming throughout your house with very little hands on time.  SO STINKIN EASY.   

I do have another Overnight Dinner Roll Recipe that is delicious too, if you want to have a couple recipes on hand.

Honey Butter Dinner Rolls
adapted from: Averie Cooks
(Printable Recipe) or (Printable with Picture)

7/8 c. water (scant 1 cup), warmed
2 1/4 tsp. instant or active dry yeast
2 large eggs
1/4 c. canola or vegetable oil
1/4 c. honey
pinch of salt
3 1/4 - 3 1/2 c. all-purpose flour

Honey Butter
1/4 cup (4 Tbl.) unsalted butter, softened
2-3 Tbl. honey

Pour warm water into a large mixing bowl and sprinkle the yeast over the top (I also add a pinch of sugar or a small amount of honey to help activate the yeast).  Allow to sit for 5 minutes.  It should be very frothy and bubbly.  If it isn't, then start over.  

Add the eggs, oil, honey and salt and whisk to combine.  Add 3 cups of flour and stir with a wooden spoon until combined.  Add up to 1/2 cup of additional flour, as needed.  Dough should be slightly sticky to the touch and it should pull away from the sides of the bowl as you stir.  Stir dough for one minute.  It will be thick and lumpy.  Form dough into a ball in the center of the bowl.  Cover with plastic wrap and place in a warm, draft-free, place to rise until doubled, about 2 hours.  

At this point you have two options.  
If you plan to bake now: Punch down dough, remove it from the bowl and turn out onto a floured surface.  Knead it only so much as necessary to shape it into balls for rolls (about 15-20 seconds).  Cut dough in half and cut each half into 8 pieces.  You will get 16 rolls total (around the size of a golf ball or slightly larger).  Place balls in a greased baking dish.  9 rolls will fit in an 8x8-inch baking dish.  Allow to rise until doubled, about 1 hour.  For the honey butter: combine butter and honey and stir together until smooth and creamy.  Carefully put a small dollop on top of each roll.  As they bake, the honey butter will melt all over the roll.  Bake at 350 degrees for 18-20 minutes.  Tops will be lightly golden.  Serve with remaining honey butter.

If you plan to bake another time:  After dough has risen two hours, punch down and cover with plastic wrap. Refrigerate up to 5 days.  When ready to bake, remove from the refrigerator and form into 16 balls.  Place dough balls into a greased baking dish.  9 rolls will fit in an 8x8-inch dish.  Allow to rise until doubled.  For the honey butter: combine butter and honey and stir together until smooth and creamy.  Carefully put a small dollop on top of each roll.  As they bake, the honey butter will melt all over the roll.  Bake at 350 degrees for 18-20 minutes.  Tops will be lightly golden.  Serve with remaining honey butter.                 

Jenn's Notes:  I like to let my dough rise in a warm oven to speed up the process.  I turn my oven on to 350 degrees and allow it to heat for a few minutes, then I turn off the oven and place the rolls inside.   

Warm Water Tip: I hold my hand under the running tap water.  It should be very warm, but not so hot that you have to pull your hand away.  I always make sure the yeast is bubbly and frothy before I add any other ingredients.   

Linked up at Weekend Potluck! and Tuesday Talent Show!