Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.
Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. 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.
Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) 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.
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). 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. Stir together 1/2 cup softened butter and 1/4 cup honey. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.
Note- To freeze, place baked rolls in zip-top plastic freezer bags, and freeze up to two months. Let thaw at room temperature. Reheat, if desired.
Originally Submitted
3/8/2011
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