2 1/4teaspoonsactive dry yeast not instantI recommend Red Star Yeast
5 1/2cupsunbleached all purpose flour plus extra
Optional: honey butter and salt
1. Mix warm milk, yeast, and sugar together in the bowl of a stand mixer or a large bowl. Let sit 5 minutes until bubbly. 2. Melt butter and honey together, ensure the temperature is not above 110 degrees. It should just be warm, not hot. 3. Add honey butter mixture, eggs, salt and 3 cups of flour to stand mixture. Start on low and allow the mixture to come together in a mixer. Add remaining flour in 1/2 cup increments until dough is pulling away from edges and cohesive. It should not be horribly sticky but feel soft and pliable. 4. Pour out onto a clean floured surface and knead for 2-3 minutes. 5. Place in a lightly oiled, large mixing bowl. Turn the dough over in the oil so that the top is lightly coated so that it doesn’t dry out. Cover loosely with plastic wrap or a clean towel. Place in a warm location usually turn on my oven to 200 degrees for 3-4 minutes and then turn off and put the bowl inside. Above a water heater or near a furnace can be good spots, just be sure it's not too hot (around 80-90 degrees is ideal, don't try going hotter to speed things up!). 6. Let rise for 1 hour or until doubled in size. 7. Cut into 24 pieces and roll into balls. Place in an oiled pan and cover with plastic wrap that has either been lightly oiled or sprayed with nonstick spray. 8. Allow rising for 1 hour or until the desired size. 9. Bake at 350 for 18 minutes then remove from oven and top with honey butter and a sprinkle of salt. Return to oven for 3-5 minutes until tops are browned. 10. Serve with additional honey butter if desired.