Honey Yeast Rolls

1/4  cup  warm water (100° to 110°) 
1  (1/4-oz.) envelope active dry yeast 
1  teaspoon  honey 
1 3/4  cups  milk 
2  large eggs, at room temperature 
1/2  cup  butter, melted and cooled 
1/3  cup  honey 
3  teaspoons  salt 
6 1/2  cups  all-purpose flour, divided 
1/2  cup  butter, softened 
1/4  cup  honey 


1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.

2. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110*

3. 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.

4. 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.

5. 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.

6. Stir together 1/2 cup softened butter and 1/4 cup honey.

7. 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.