Categories: Pizza/flatbread
Ingredients
- 3 3/4-4 1/4 cups flour
- 2 packages active dry yeast
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup butter, cubed
- 1/4 cup honey
- 3 large egg yolks
- 2 tbsp. butter, melted
Directions
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Combine 1 1/2 cups flour, yeast and salt. In a saucepan, heat milk, butter and honey. Add to dry ingredients; beat on medium speed 2 minutes. Add yolks; beat on high 2 minutes. Stir in enough flour to form a soft dough (dough will be sticky).
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Turn dough onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
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Punch down the dough; place in a Ziploc bag. Seal bag and refrigerate overnight.
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To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-inch circle; cut each circle into 16 wedges. Lightly brush wedges with butter. Roll up from wide ends, pinching ends to seal. Place 2-inches apart on parchment paper-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes.
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Preheat oven to 375. Remove plastic wrap; bake until golden, 9-11 minutes. Transfer rolls to wire racks; serve warm.