Honey Yeast Rolls

Ingredients

• 0.3 oz active yeast dry
• 0.5 cup butter cooled melted
• 0.5 cup butter softened
• 2 large eggs at room temperature
• 6.5 cups flour all-purpose divided
• 0.3 cup honey 
• 0.3 cup honey 
• 1 teaspoon honey 
• 1.8 cups milk 
• 3 teaspoons salt 
• 0.3 cup warm water (100° to 110°)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• mixing bowl
• plastic wrap
• stand mixer

Directions

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 11
3. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well.
4. 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.
5. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.)
6. 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.
7. 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).
8. 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.
9. Stir together 1/2 cup softened butter and 1/4 cup honey.
10. Bake rolls at 400 for 10 to 12 minutes or until golden brown.
11. Brush tops with honey butter.
12. Serve with remaining honey butter.
13. Note: To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months.
14. Let thaw at room temperature. Reheat, if desired.