In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.
Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.
Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Meanwhile brush 2 cookie sheets with melted butter.
Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1? tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about ? - 1? apart. Cover and let rise until almost doubled in size, about 45-60 minutes.
Preheat oven to 350?.
Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy.
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|Serving Size: 1 roll (52g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 30 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 25.1mg||8 %|
|Sodium 369.4mg||13 %|
|Potassium 77.1mg||2 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 16.1g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 113
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