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Christmas: Dinner Rolls

Source of Recipe


From "Kitchen Confidence" by Kelsey Nixon



List of Ingredients



• 3 packets active dry yeast (0.25-ounce each)
  
• 1-3/4 cups warm water (105° to 115°F)
  
• 1/2 cup honey
  
• 1 stick unsalted butter, melted, plus more for brushing
  
• 2 large eggs, beaten
  
• 2 tsp kosher salt, plus more for sprinkling
  
• 6 cups all-purpose flour, plus more as needed
  






Instructions



1. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and warm water. Let stand for 5 minutes until the yeast is bubbly and looks creamy.
   
   
2. When the yeast is bubbly and looks creamy, turn the mixer on low speed and add the honey. Add the melted butter, eggs, and salt. Slowly add 6 cups flour, 1 cup at a time, until it's fully incorporated and the dough pulls away from the sides of the bowl, 3 to 5 minutes. If the dough is too sticky, add more flour, a little at a time, until you have a workable dough.
   
   
3. Turn the dough out onto a lightly floured work surface. Divide the dough evenly into 24 pieces and roll them into balls. Space 12 rolls about 2 inches apart in a large (12-inch) cast-iron skillet or a 9- x 13-inch baking dish. Repeat with the remaining dough balls in another skillet or baking dish. Keep covered with a clean towel in a warm place and let the rolls rise until doubled in size, about 30 minutes in a warm kitchen or up to 60 minutes if your kitchen is rather cool.
   
   
4. Preheat the oven to 400°F.
   Brush the rolls with melted butter. Bake until the tops are golden brown, 15 to 25 minutes.
   
   
5. Remove the skillets or pans from the oven. Brush the dinner rolls with more melted butter and sprinkle with a pinch of salt. Serve warm.
   
   Makes 24 rolls.