makes 48 rolls
4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup good honey
8 tablespoons butter, melted (divided)
2 large eggs, room temperature
1 tablespoon kosher salt
8-9 cups all-purpose flour
In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Meanwhile brush 2 cookie sheets with melted butter.
Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about ½ - 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
Preheat oven to 350°.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.