Side: Buckwheat Honey Rolls

Buckwheat honey is a robust honey with a molasses-like darkness and a distinct, malty flavor. The dynamic duo of buckwheat flour and buckwheat honey sets these rolls apart; equal parts hearty and sweet, they make a perfect dinner roll for winter meals.

Yields | 24 rolls |

  • 1½ cup whole milk
  • 1 stick unsalted butter, in pieces
  • 1/3 cup Hilty’s Bee Yards buckwheat honey
  • ¼ cup plus 1 Tbsp granulated sugar, divided
  • ½ cup warm water (110°F)
  • 1 Tbsp active dry yeast
  • 3 lightly beaten eggs
  • 2 tsp kosher salt
  • ½ cup buckwheat flour
  • 7 cups unbleached all-purpose flour
  • olive oil, to coat bowl

| Preparation | Preheat oven to 350°F.

In a small saucepan over medium heat, heat milk, butter, honey and ¼ cup sugar until butter has melted. Set aside to cool.

In the bowl of a stand mixer fitted with the dough hook attachment, add warm water, yeast and remaining 1 Tbsp sugar; stir together and let sit until foamy.

Add cooled milk mixture, eggs, salt, buckwheat flour and 4 cups all-purpose flour and stir together on low until incorporated. Continue to add remaining all-purpose flour, ½ cup at a time, until dough begins to form a ball and pulls away from the sides of the bowl (this should take between 6 to 7 cups of flour). Scrape down the sides of the bowl from top to bottom and increase mixer speed to medium high for 4 to 5 minutes.

Use a bowl scraper to turn dough out onto a lightly floured work surface. Shape into a smooth ball. Oil a large, wide mixing bowl and place the dough inside, turning to coat all sides. Cover bowl with a clean kitchen towel and set in a warm place free from drafts until dough doubles in size, 60 to 75 minutes.

Line a lipped half sheet pan with parchment paper, enough to hang slightly over the sides. Turn dough out onto work surface and gently punch it down to remove air. Divide into 24 equal portions and shape each into a roll. Place them 1-inch apart – 4 rows of 6 – on the prepared sheet pan. Cover once more with a towel and proof for 45 minutes.

Bake rolls on the middle rack of the oven for 15 minutes until tops are just golden and rolls are puffed. Remove and allow to cool slightly before serving.

Serve warm or at room temperature with fresh butter, honey or preserves.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.