- 3 and 1/2 cups (452g) white bread flour
- 1 cup (240ml) of warm milk
- 1/2 cup (170g) Raw Thyme honey
- 1 large egg + 1 egg yolk
- 1/4 cup (60g) unsalted butter, melted
- 1/2 teaspoon salt
- 4 teaspoons of golden caster sugar
- 1 teaspoon of vanilla essenceTopping
- 1 egg yolk
- 1 teaspoon of thyme honey
- Pinch of sea salt ( optional)
- Combine the flour and the yeast into a large mixer bowl. Heat milk, Thyme Honey, butter and salt just until warm (115 to 120°F) and the butter is almost melted, stir until combined. Then add together, including the egg and the vanilla essence.
- Beat the mixture at a low speed of an electric mixer for 30 seconds. Then continue to mix for 3 minutes at high speed. If the mixture is still looking too wet, add flour until it doesn’t fall off the dough hook. (Or until clumped into one big dough ball).
- Remove from the mixing bowl and turn it onto a pre-floured surface. Shape into a ball.
- Place dough in a greased bowl (I used olive oil). Cover dough and let rise in a warm place till double (about 1 hour- 1 1/2 depending on your home). Then beat the dough down, back into a ball, divide in half. Cover again in the same bowl, let rest for another 8 minutes.
- Cut each dough half into 9 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
- Before adding them to the oven, break a large egg, and discard the white, we only need the yolk for this. Melt 1 tablespoon of Thyme Honey, add to the egg yolk and brush on top of the bread dough balls. Sprinkle sea salt and bake in at 200 degrees for 15-17 minutes.
- Remove from the oven Cool on a wire rack. Serve with either jam, more honey (and salted butter) or cheese.