Thanks to the funky twist my friend Ashley taught me, these rolls are now perfect. A go-to roll for any homemade roll occasion (which is all the time at our house).
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1 1/2 tsp. salt
1 egg, lightly beaten
4 cups flour (loosely packed), divided
6 TBS. butter, melted & divided in half
In large mixing bowl (or electric stand mixer), combine the yeast and warm water. Let rest for 10 minutes or until frothy. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With dough hook, mix on on low speed, incorporate the remaining 1 cup of flour. Using an auto-knead function, run mixer for about 5-7 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 1 hours. Meanwhile, heat oven to 400 and melt 3 TBS. butter on a large jelly roll pan/cookie sheet. Remove pan from oven and allow to cool.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and roll out into large triangle. Using a pizza cutter, cut in half shortwise) and then cut into 6 strips (lengthwise) This will give you 14 equal size pieces. Twist each strip several times and fold into a knot. Place evenly on buttered cookie sheet. Cover and let rise in a warm, draft-free spot for 20 minutes.
Preheat the oven to 400˚ F. Brush lightly with remaining melted butter, reserving some for brushing after rolls are baked. Bake for 12-13 minutes, or until the tops are golden brown and the rolls are baked through. Brush hot rolls with melted butter. Let cool slightly before serving.