I’m sure I’m not alone on this, but I feel like you absolutely, positively cannot serve a holiday meal without an abundance of rolls… or biscuits… or whatever your carb of choice happens to be. I need them slathered with butter and prefer them to be soft, yet sturdy enough to soak up pools of gravy and maybe a little stuffing or vegetable casserole, as well.
Obviously, I take my holiday bread consumption very, very seriously.
These honey muffins are the perfect hybrid of roll and muffin and thus, can be served in a number of different ways. They can be put out for a brunch spread or included next to the turkey, gravy and fixings as a replacement (or sidekick) for traditional rolls. They’re soft yet dense and slightly sweetened, which makes them perfect for copious amounts of butter. Or you could eat them for breakfast, too; they would be equally as great alongside some eggs and bacon or sausage.
What’s your favorite type of roll for sopping up a holiday plate of food?
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a medium bowl, whisk together the milk, butter, honey and egg.
Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.
Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.