adapted from: Kelsey Nixon
3 (.25 oz.) packets active dry yeast (about 2 Tbl. + 1 tsp.)
1 3/4 c. warm water
1/2 tsp. sugar
1/2 c. honey
1/2 c. melted butter, plus more for brushing
2 tsp. salt
2 large eggs, beaten
4-6 c. all-purpose flour, plus more if needed
In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, warm water and 1/2 teaspoon of sugar. Let it activate for 5 minutes or until bubbly. If it does not get bubbly, start over. Stir in the honey. On low speed, add 1/2 cup of melted butter, salt and eggs and mix until well incorporated. Slowly add the flour, one cup at a time, until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 24 even servings. Form the rolls into desired shape and place into two greased cast iron skillets or on a baking sheet spaced evenly apart. Set aside, cover with a towel and allow to rise approximately 20 minutes or until doubled in size. Brush the rolls with melted butter. Preheat oven to 400 degrees and bake for 25 minutes. Remove from the oven and brush with more melted butter. Yield: 24 rolls.
Jenn's Notes: I made half a batch and used 3 cups of flour total. I made some into regular rolls and the rest into orange rolls. I used my kitchen scale and made each roll 2 ounces and formed them into round balls. Mine took longer than 20 minutes to rise, but my house was fairly chilly. I baked for 25 minutes, but probably could have went 23-24 minutes. I thought these rolls were delicious!