Ingredients youll need: 1/2 cup warm water (100°-110°F) 2 (1/4) oz envelope Rapid Rise active dry yeast (see Cooks note) 2 tsp honey 2 cup whole milk 2 large eggs, room temperature 1/2 cup butter, melted and cooled (1 stick) 1/2 cup honey 1 Tbsp salt 8 cup White Lily all-purpose flour Topping: (Mix together) 1/2 cup butter, softened (1 stick) 1/4 cup honey Directions: Mix together 1/2 cup warm water, both packets of yeast and 2 tsp honey in a mixing cup or bowl. Let stand for 5 minutes or until it becomes frothy and bubbles form on top. In a small saucepan heat 2 cups of whole milk over medium heat until warmed to 100°-110°F. Do not boil. Using the paddle attachment in the bowl of a stand mixer beat together the warm milk with the 2 large eggs, 1/2 cup melted butter, 1/2 cup honey and 1 Tbsp salt. Add the yeast mixture into the bowl, mixing just until combined. Lower the speed of the mixer and gradually add 8 cups of White Lily all-purpose flour to the liquid 1 cup at a time. Spoon the flour into the measuring cup and level, dont scoop the flour. Scooping packs the flour into the measuring cup which translates into adding too much flour to the bowl. This is true when making any recipe using flour. Always spoon and level. At this stage, the dough will be sticky. After all of the flour has been added, using the paddle attachment beat on medium speed for 6 minutes. Remove the dough from the paddle, form into a ball and place into a lightly greased bowl. Cover with plastic wrap or a dish towel. Let rise in a warm draft free place for 1 hour or until doubled. Punch down the dough and turn out onto a lightly floured surface or silpat. Divide the dough into roughly 1/4 cup portions and roll into balls. Place into a buttered baking pan. Cover with plastic wrap and let rise in a warm draft free place for 1 hour. Bake at 400°F for 12-16 minutes or until the tops are golden. Brush the tops liberally with honey butter after baking, then serve the remaining honey butter on the side. Yield: Approximately 36 rolls (yield may vary) Cooks note: When using regular/long-acting active dry yeast the dough will need to rise twice before forming into rolls. After kneading the dough for 6 minutes, cover and let rise for 1 hour. After 1 hour punch down the dough then cover and let rise another hour. Follow the recipe instructions from the step of forming into rolls.
Posted on: Mon, 15 Dec 2014 22:18:16 +0000