-
1
Put milk in a small saucepan over medium heat.
-
2
Bring to a boil and remove from heat.
-
3
Allow to cool slightly.
-
4
(Or you can heat it in the microwave until boiling, about 3 minutes.
-
5
).
-
6
Melt 3 Tbsp of butter in the microwave.
-
7
Set aside.
-
8
Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl.
-
9
Allow yeast to bubble.
-
10
Add remaining sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture.
-
11
Mix together for a couple of minutes.
-
12
Add melted butter, eggs and salt; mix well.
-
13
Add additional flour 1/2 cup at a time until dough begins to separate from the sides.
-
14
Let rest for a few minutes.
-
15
Knead dough for about 5 minutes.
-
16
Add additional flour by the Tablespoon if dough gets sticky, but should be moist.
-
17
(Don't dry it out.
-
18
).
-
19
Remove dough from the bowl and grease the bowl.
-
20
Return dough to the bowl and turn it over so all sides are covered in grease.
-
21
Loosely cover bowl with greased plastic wrap.
-
22
Allow to rise until doubled in size, about 45 minutes, depending how warm your house is.
-
23
(I put mine in the microwave that was warm from heating my milk and butter.
-
24
).
-
25
Once the dough has doubled, punch it down to release the air.
-
26
Empty dough onto a lightly floured work surface.
-
27
Using a rolling pin, roll the dough out till it is about 1/2-inch thick.
-
28
Fold the dough in half, so it's now about 1-inch thick, roll over the dough a little bit to seal the two halves together.
-
29
Cut the dough into approximately 2-inch squares.
-
30
Place dough onto a greased baking sheet and cover loosely with greased plastic wrap.
-
31
10.
-
32
Allow to double in size again, about 1 hour.
-
33
Bake at 350*F for about 15-20 minutes, until golden brown.
-
34
Immediately rub the tops of the rolls with additional butter.
-
35
Best served warm.
