7 ½ - 8CupsAll Purpose Flour, plus more for dusting work surface
16TBSUnsalted Butter, plus 5 tablespoon more, softened - divided
2CupsWhole Milk– at room temperature
2largeEggs– at room temperature
Brown the butter: Place 16 tablespoons of butter in a large saucepan. Place over medium heat. Allow the butter to melt, and reduce heat to medium low. Continue to cook, stirring frequently until the butter foams, turns a dark gold color, and takes on a nutty smell, about 12-15 min. Pour the butter into a measuring cup and set aside to cool.
Bloom the yeast: Warm ½ cup water to 110-115 degrees F in a large bowl. Sprinkle in the yeast and whisk in the sugar. Let stand 1-2 minutes, or until the mixture starts to foam. Gently stir in 1 cup of the flour. Set aside on the counter and prepare the dough.
Make the dough: Mix 12 TBS of the browned butter and milk in a stand mixer with the hook attachment on low speed. Add the eggs and 2 tablespoons honey. Mix on low until blended. Use a rubber spatula to scrape in the yeast mixture. Mix until incorporated. Add in 6 ½ cups of flour and 1 tablespoon of salt. Continue to mix on low until the dough forms a ball, about 2 -3 minutes. Add more flour, 1 tablespoon at a time (up to 8 tablespoons) if the flour is too wet and sticky. (*I needed to add an additional 6 tablespoons of flour)
Let the dough rise: Rub a large bowl with the 1 tablespoon of softened butter. Transfer the dough to the bowl and rotate dough to cover the surface with butter. Cover the bowl with a clean towel and let rise in a warm place, about 2 – 2 ½ hours, or until dough is doubled in volume.
Meanwhile, Prepare the Honey Butter: Place 4 tablespoons of softened butter in a small bowl or the bowl of a stand mixer with whisk attachment. Whisk until light and fluffy. Slowly drizzle in 4 tablespoons of the browned butter, 1 tablespoon + 2 teaspoons honey and ¼ teaspoon sea salt. Continue to whip until well combined. Transfer butter to refrigerator and allow to chill until ready to use.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Form the dough: Dust a clean work surface lightly with flour and turn the dough out onto it. Flour your hands and gently press the dough into a 16x8’’ rectangle, roughly ½- ¾’’ thick, with the short side facing you. **do not use a rolling pin**
Cut the dough: With the short side still facing you, cut the dough in half lengthwise with a well-floured, sharp knife. Cut both sides into 12 equal strips to form 24 strips.
Shape the dough: One strip at a time, fold each strip of dough UNEVENLY in half, so the top part overlaps the bottom a little. Then, tuck the overhanging dough underneath (almost like folding an uneven letter). Place the rolls, seam-side down, onto the prepared baking sheet in 3 packed rows.**
Bake: Bake the rolls in the preheated oven until the rolls are golden brown and slightly bursting at seams, about 18-20 minutes. Remove from oven and brush with honey butter. Enjoy!
*Yield: 24 Rolls **To make in advance: Prepare rolls through step 9. Wrap the formed rolls on the baking sheet tightly in plastic wrap and freeze, up to 3 weeks. Bake at 325 degrees F for 25 minutes, then increase heat to 375 degrees F and bake for an additional 10 minutes. Remove. Brush with butter and season with salt as directed. -Rolls adapted from Alex Guarnaschelli @ Food Network Honey Brown Butter barely adapted from Smitten Kitchen