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1
In the bowl of a stand mixer, add yeast, milk and honey.
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2
Swirl with your fingers or a spoon to dissolve the yeast.
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3
Allow the yeast to bloom.
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4
It will start to bubble and become aromatic, about 5 minutes.
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5
Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth.
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6
Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt.
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7
Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
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8
Turn onto a floured board; knead a few turns.
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9
Place in a bowl with 1 tablespoon butter bowl, turning once to grease top.
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10
Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
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11
Meanwhile brush 2 cookie sheets with melted butter.
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12
Punch dough down and turn out onto a floured board.
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13
Roll dough into a rectangle, about 1 tall.
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14
Cut into 48 pieces, (6 rows cut into 8 rolls each).
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15
Place rolls on buttered cookie sheets about 1/2 - 1 apart.
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16
Cover and let rise until almost doubled in size, about 45-60 minutes.
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17
Preheat oven to 350.
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18
Bake both pans together.
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19
12-15 minutes or until golden brown.
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20
Brush with remaining melted butter.
