Ingredients:

  • 2.25 tsp active dry yeast
  • 0.5 cup warm water
  • 1 tsp raw honey
  • 1.5 cups whole milk
  • 0.5 cup unsalted grass-fed butter, melted
  • 0.33 cup raw honey
  • 1 large egg, room temperature
  • 1.5 tsp fine sea salt
  • 5 cups unbleached bread flour
  • 2 tbsp unsalted butter, melted (for brushing)

Instructions:

  1. Bloom the yeast: Combine 2.25 tsp active dry yeast with 0.5 cup warm water (105°F) and 1 tsp honey. Let stand for 10 minutes until foamy.
  2. Warm the liquids: Whisk 1.5 cups milk, 0.5 cup melted butter, and 0.33 cup honey together. Ensure it is warm to the touch, not hot, to avoid scrambling the egg.
  3. Mix the base: Add the yeast mixture and 1 large egg to the milk mixture. Whisk gently until the egg is fully incorporated.
  4. Incorporate flour: Stir in 1.5 tsp salt and add 5 cups bread flour one cup at a time. Use a sturdy wooden spoon or the paddle attachment of your mixer.
  5. Knead the dough: Process for 6-8 mins in a mixer or 10 mins by hand. Knead until the dough feels smooth and bounces back when poked.
  6. First rise: Place dough in a greased bowl and cover with a damp cloth. Let sit in a warm spot for about 90 mins until doubled in size.
  7. Shape the rolls: Punch down the dough and divide into 24 even pieces (about 75g each). Roll into tight balls and place in a greased 9x13 pan.
  8. Second rise: Cover the pan and let the rolls rise for 45-60 mins. They should look puffy and be touching each other in the pan.
  9. Bake the rolls: Preheat oven to 375°F and bake for 18 mins. Bake until the tops are a deep mahogany gold.
  10. Final glaze: Brush the tops with 2 tbsp melted butter immediately after removing from the oven. This keeps the crust soft and shiny.