Rapid Rolls

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.

• Ready In: 1 hr
• Serves: 8
• Yields: 24 rolls

Ingredients

• 3 (1/4ounce) 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

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.