|
3 (.25-ounce) packets active dry yeast
1
3/4 cups warm water
1/2
cup honey
1/2
cup melted butter, plus more for brushing 2 teaspoons salt, plus more for sprinkling
2
large eggs, beaten
4
to 6 cups flour, plus more if needed
DIRECTIONS:
In
the bowl of a stand mixer, fitted with the paddle attachment, combine the
instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir
in the honey.
On
low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add
the flour cup-by-cup until fully incorporated and the dough pulls away from the
sides of the mixing bowl. Add more flour if it is too sticky. It should be very
sticky dough, do not add too much flour.
Portion
the dough into 24 even servings. Form the rolls into desired shape and place in
a cast iron skillet or on a deep baking dish spaced evenly apart.
Preheat
the oven to 400 degrees F.
Set
aside and allow to rise covered and in a warm place for approximately 20
minutes, or until doubled in size. Brush the rolls with melted butter.
Bake
for 25 minutes until the tops are golden brown. Remove from the oven and brush
with more melted butter, and sprinkle with a little salt.
Autumn’s Tips: This recipe can
be used as a traditional loaf bread, pizza dough, and for both savory and sweet
rolls
