- 4 hours
- 25 minutes
- Makes 12 large rolls
If you love honey and home-baked rolls, you're going to love these! The addition of the coarse salt makes these especially lovely.
- In a small bowl, combine the yeast, warm water, and the sugar and let the mixture sit until foamy (a few minutes). Add the warm milk and stir it together.
- Transfer the mixture to the bowl of an electric stand mixer. Add the honey, oil, salt, and eggs, then mix until thoroughly combined.
- Add 3 cups of the flour and mix to form a dough. Switch to the dough hook attachment and continue to kneads, slowly adding the remaining ½ cup of flour in small amounts until the dough becomes smooth and not sticky - this takes 6 to 7 minutes.
- Transfer the dough to a large bowl that has been lightly oiled. Flip the dough around in the bowl until it's lightly coated with oil. Cover the bowl and let the dough rise in a warm place until it doubles in size (this takes 2 to 2½ hours).
- Place the risen dough onto a floured work surface and knead for approximately 1 minute. Divide the dough into a dozen equal pieces, shaping each one into a ball.
- Arrange the dough balls in a lightly greased 9-inch round baking dish. Cover and let the dough rise for another 30 minutes.
- Place the butter and honey in a saucepan and heat until the butter is melted and the honey is somewhat liquefied. Brush the tops of your risen dough balls with the honey/butter mixture and then sprinkle the top of each dough ball with coarse salt.
- Bake in a 375-degree oven for 20 to 25 minutes. Keep an eye on them-watch for the tops to turn brown.