1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 stick (1/4 cup) unsalted butter, melted
2 large egg yolks
4 cups bread flour
2 teaspoons salt
Glaze-
2 tablespoons honey
1/2 stick (1/4 cup) unsalted butter
2/3 cup confectioners’ sugar
Instructions
In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well.
Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.)
Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets.
In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered.
Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold).
Preheat oven to 400°F.
Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
Serve rolls warm or at room temperature
Originally Submitted
7/31/2013
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