This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

Here you go pal...Happy Thanksgiving to you and your boys~ Sol's Honey Rolls 1 Cup milk 1/2 Cup honey 1/2 Cup butter [1 stick] 2 Tsp salt 1 -2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 Cup warm water [110º-115ºF] 2 large eggs lightly beaten 6- 6 1/2 cups All Purpose flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.

I'm experiencing the lull before the storm right now, so I thought I'd better take the opportunity to express my thanks for the recipe. I baked the rolls yesterday, and decided my husband and I could share one roll -- just a taste test. When he was done with his portion he told me he'd be happy to finish off the other 19 rolls all by himself and just keep their prior existence a secret from the rest of the family at Thanksgiving dinner. So I'd say they were a hit with him! I liked them too. And with some leftover mashed butternut squash and canned pumpkin, I can see me making a few more batches in the near future. Next time, however, I'll make sandwich rolls because I use those more than dinner rolls. I like having sandwich/hamburger buns in the freezer because they're so versatile. Thanks for the recipe, Annie.

Here it is. Four dozen was perfect for my needs! Alexa Sol's Honey Rolls 1 Cup milk 1/2 Cup honey 1/2 Cup butter [1 stick] 2 Tsp salt 1 -2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 Cup warm water [110�-115�F] 2 large eggs lightly beaten 6- 6 1/2 cups All Purpose flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.