Prep 35 mins
Cook 25 mins
Made these after watching Kelsey's Essentials on the Cooking Channel. These were so easy and the taste was very close to a popular restaurant chain dinner rolls here in the Midwest. Lends itself to many variations; I have made the rolls and also used the dough for bread. Leftover loaf bread makes great French Toast! Posted for safekeeping.
- 3 (1/4 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 -6 cups flour, plus more if needed
- Preheat the oven to 400 degrees F.
- 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.
- Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise 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.
- Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.