- YIELD: Makes 28 rolls
- 1/4 cup warm water (100° to 110°)
- 1 (1/4-oz.) envelope active dry yeast
- 1 teaspoon honey
- 1 3/4 cups milk
- 2 large eggs, at room temperature
- 1/2 cup butter, melted and cooled
- 1/3 cup honey
- 3 teaspoons salt
- 6 1/2 cups all-purpose flour, divided
1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
2. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.
3. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
6. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with butter.
Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.