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.
Recipe courtesy of the Culinarybee