- 1 3/4 cups milk
- 1/4 cup butter, plus more for mixing bowl and brushing rolls
- 1/3 cup honey
- 1 1/2 tablespoons active dry yeast
- 3 3/4 cups all purpose flour, plus more for working dough
- 1 teaspoon salt
Combine 1 cup milk, butter and honey in a small sauce pan. Set over medium high heat so to scald milk and melt butter. Watch that the milk does not boil over. Add remaining 3/4 cup milk and let cool until the mixture is the temperature of baby bath water. Sprinkle in yeast and proof until yeast bubbles and comes to life. Whisk together flour and salt in a largish mixing bowl. Stir in milk and knead together forming a nice soft cohesive dough. Transfer dough to a clean, well buttered mixing bowl. Cover with a clean damp clothes and let stand until dough has doubled in bulk, about 1 hour.
Heat oven to 350. With lightly floured hands, punch down dough and knead just a turn or two. Pinch off golf ball sized lumps of dough and shape into nice rolls. Arrange rolls on a buttered baking sheet, each roll about a 1/2 inch away from the next. Cover dough again and let rise about another 45 minutes. The dough should rise together, so that rolls press up against one another. Brush surface of dough with about 2 tablespoons melted butter and place in hot oven to bake. Bake until golden brown on top cooked throughout, about 30 minutes. Tent rolls with foil if they begin to go too brown before rolls at center of baking sheet are done. Wait as long as you can before serving - at least 20 minutes.