* Ingredients :
°2 cups of milk
°3 tablespoons of butter
°1 1/2 tablespoons active dry yeast
°1/2 cup lukewarm water
°1/2 cup sugar, divided
°1/2 cup of honey
°7 1/2 cups all-purpose flour (up to about 1/2 cup, divided)
°2 teaspoons of salt
* Methods :
Putting milk in saucepan on heat. Bring to boil & removing from heat. Cold slightly. (Or you can microwave it until boiling, about 3 minutes.)
Melt 3 tablespoons of butter in the microwave. Leave besides.
Combine the yeast, lukewarm water and 1 tablespoon of sugar in a bowl. Let the yeast bubble up.
Add the remaining sugar, honey, milk and 3½ cups flour to the yeast mixture. Mix for a few minutes.
Adding melt butter, eggs & salt; blend well.
Add an additional ½ cup of flour at a time until the dough begins to separate from the sides. Leave to rest for a few minutes.
Knead the dough for about 5 minutes. Add additional flour by the tablespoon if the dough becomes sticky, but it should be moist. (Don’t dry it!)
Removing dough to bowl and greased bowl. Return the dough to the bowl and turn it over so that all sides are covered in fat. Cover the container loosely with oiled plastic wrap. Let it rise until it doubles in size, about 45 minutes, depending on how warm your home is. (I put mine in the microwave which was hot from heating my milk and butter).
Once the dough has doubled, press down to release the air. Dump the dough onto a lightly floured work surface. Using a rolling pin, roll out the dough until it is about ½ inch thick.
Fold the dough in half, it is now about 1 inch thick, roll it a little over the dough to seal the two halves. Cut the dough into approximately 2 inch squares.
Place the dough on a greased baking sheet and cover lightly with greased plastic wrap. Let double in size, about 1 hour.
Baking at 350*F for 15-20 min, to golden brown.
Directly rubbing tops of rolls with add butter. Best serve warm. Store extras in a zip lock bag.