1 and 1/4 cupslukewarm waternot hot water - about 105 degrees F
4-4.5 cupsAll-Purpose Flour480-510 grams
1/4cuphoneycan sub granulated sugar
1/3cupunsalted butterMelted. Can sub vegetable oil.
1egg
1tspsalt
For topping
1egg
2TBSPmelted butter
Instructions
In the bowl of a mixer, add the lukewarm water, yeast and honey. Whisk together and allow to sit for 5 minutes. Yeast should foam up and appear active.
Add about 1 and 1/2 cups (180 grams) of the flour, the melted butter, the egg and the salt. Beat on low for 1 minute, scraping the bowl as needed.
Add the rest of the flour, just until you have a soft dough. Dough should start pulling away from the sides of the bowl, but will be sticky.
Grease a large bowl and add the dough ball, turning it to coat with the oil. Cover with plastic wrap and allow to rise at room temperature for about one hour, until doubled in size.
Gently delate dough, then turn out onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes.
Grease a 13x9 pan and set aside.
Divide the dough into 24 equal pieces. Shape each piece into a ball, and place into the prepared pan. Cover and refrigerate overnight.
When ready to bake, remove rolls from the fridge and let them sit at room temperature for 30-60 minutes. Preheat the oven to 375 degrees F. Whisk together the remaining egg and 1 tablespoon of water. Brush the egg mixture over the rolls.
Bake the rolls for 20 -25 minutes, until golden. Remove from oven and brush with melted butter if desired.
Notes
Instant yeast can be substituted, Just skip the first step of "proofing" the yeast in the water and honey, just add the yeast, water, and honey in with the second step.