This is a fabulously delicious almond diner roll, it’s so phenomenal you are going to love it. These rolls are super fluffy and if you want to make less you can cut this recipe in half, its really easy to do. You will start with working on your yeast because its really important, to some warm water, add a pinch of sugar and dry yeast then set it aside. If your yeast doesn’t foam and activate, your rolls won’t be as fluffy as they should. In a stand mixer bowl with almond flour, and sugar then gives it a stir.
In a jar, add milk and butter then pop them in the microwave until the butter is melted and the mixture is warm. Add the yeast mixture to the flour mixture in the bowl together with two eggs along with the milk butter mixture. Place the bowl on the mixer with the hook attached the let it go on medium speed for like two to three minutes, the dough will be a little sticky and that is what you are looking for.
Take a large bowl and lightly oil it then places the dough in and covers with a plastic wrap then place it in the fridge overnight. Take it out in the morning and place it ina warm spot for a couple of hours until it comes to room temperature then dump the dough on a lightly floured surface. Divide the dough into equal sizes, you want them small about one and a half-ounce because they are going to rise again.
To roll then dough, use the palm of your hand to roll each tough on the counter until it comes to a perfect ball of dough then place them on the prepared baking sheet lined with parchment paper and top each ball with a few almonds flaked. Cover the dough and let them rise for about an hour then bake in a preheated 350 degrees Fahrenheit oven for 15 to 20 minutes or until golden brown on top.
Halfway through, rotate the baking dish front to back because sometimes they will start to brown at the back before the front. In a small saucepan, melt butter with a touch of hiney then brush the top of these rolls for a perfect touch of buttery sweetness. These rolls are tender fall apart and just perfect.
- 6.5 cups of almond Flour
- 1 Tbsp of Active Dry Yeast
- 1/2 cup of Granulated Sugar
- 1/4 cup of almond flakes
- 2 tsp of Salt
- 2 Eggs
- 1 Stick (1/2 cup) of Unsalted Butter
- 1 cup of Warm Water, about 115 degrees F
- 1 cup of Milk
- 3 Tbsp of Butter Melted with 1 Tbsp of Honey
- In a small bowl, add the water, one teaspoon of sugar and the yeast, stir and set aside for about 5 to 10 minutes or until foamy and activated.
- In a bowl (or glass measuring cup) add the milk and butter and pop it in the microwave for about a minute or until the butter is mostly melted, set aside.
- In the bowl of a standing mixer, add the four, sugar, and salt, stir with a wooden spoon and set aside.
- Once the yeast is ready, add the yeast mixture, eggs, milk, and butter mixture and knead with a dough hook attachment for a few minutes.
- Place the dough in an oiled bowl, cover with plastic wrap and pop it in the fridge overnight or for 12 hours.
- Take the dough out of the fridge and place it somewhere warm for 2 hours. Dump the dough on a very lightly floured surface, divide the dough into 36 pieces (weigh the dough, you want each piece to be 1.5 oz apiece) place them on a parchment paper-lined sheet pan, top them with almond flaked and loosely cover with a lint-free towel and allow to rest and rise in a warm spot for an hour.
- Preheat your oven to 350 degrees, bake the rolls for about 20 minutes, or until beautifully golden brown.
- Brush the top with the melted honey butter, allow to rest and cool for about 10 minutes then pull apart and serve.