Yields 24 rolls
• 3 (.25-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 to 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. Fit the mixer with the dough hook and knead for 3 minutes.
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.
These are amazing. I did use this dough for cinnamon rolls. I mixed 1/2 cup of brown sugar, 1 tablespoon of cinnamon and ½ cup of raisins. Melt 1/4 cup of butter. Split the dough half. I save ½ for pizza dough and I rolled the other half on a jelly roll pan lined with parchment paper. Buttered the dough and sprinkled the sugar mixture on top. I then rolled the dough and baked at 350 degrees for 20-25 minutes.