Makes about two dozen rolls, depending on how large you make the rolls. Takes about two hours, start to finish.
2 cups milk, scalded then cooled to room temperature
2 ½ teaspoons active dry yeast
½ cup warm water
½ cup sugar + 1 tablespoon
8 cups flour (you may have to add a bit more to get the right consistency)
½ cup honey
3 tablespoons melted butter, slightly cooled
2 teaspoons salt
Place milk in a saucepan over medium heat. While stirring, bring to a boil, then remove from heat. Allow to cool slightly.
Melt the butter in the microwave and set aside.
In a mixing bowl (I make and knead the dough in a Bosch mixer), combine yeast, warm water, and 1 tablespoon of sugar. Let the yeast get bubbly.
Add the rest of the sugar, honey, milk, and 3 ½ cups of flour to the yeast mixture. Beat together for two minutes. Add butter, eggs and salt. Stir well.
Add the rest of the flour a cup at a time until the dough begins to separate from the sides of the bowl. Let it rest for five minutes. Knead the dough in the bowl for five minutes. Add more flour a tablespoon at a time if the dough seems sticky.
Remove dough from bowl and grease the inside of the bowl. Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil. Loosely cover the bowl and allow the dough to double in size (about 45 minutes). Once the dough has doubled, smash it down with your fists (called “punching”).
Roll the dough out to about a ½-inch thick. Cut the dough into your desired roll shape (round, square, etc.).
Place the dough on a greased baking sheet. Allow the dough to double in size (about one hour).
Bake at 350℉ for 13 minutes, or until golden brown. Cover with melted butter right out of the oven, then let them cool a bit and enjoy.