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1
Measure the flour into a large mixing bowl or dough bucket.
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2
Add yeast and salt to flour.
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3
Stir with a whisk to combine.
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4
In a 4-cup measure, heat water in a microwave.
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5
If the honey is room temperature and quite thick, the water will need to be quite hot to enable mixing.
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6
If the honey is hot from being melted to bring it to a liquid state, the water only needs to be lukewarm.
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7
The entire mixture should be lukewarm, you don't want to kill the yeast or cook the eggs.
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8
Combine warmed water, honey, vegetable oil and eggs in the 4-cup measure.
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9
The entire mixture should be lukewarm, you don't want to kill the yeast or cook the eggs.
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10
Mix well with the whisk.
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11
Pour the liquid mixture into the flour and stir together with a wooden spoon until moistened.
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12
Beat for about 40 strokes until all ingredients are well combined and dough forms a lumpy, sticky mass similar to muffin batter.
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13
Cover bowl and let rise at room temperature until about doubled and dough has a sponge-like texture.
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14
Use dough right away or refrigerate for up to 3 days before baking.
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15
This dough can be braided, made into cinnamon buns or formed like other sweet breads.
