Nothing says Thanksgiving or Christmas like soft fluffy yeast rolls with cinnamon honey butter. I've served these every year for the past 7 Thanksgivings and they are always a hit and one of the most requested recipes.
This recipe makes around 20 rolls
4 Tablespoons instant dry yeast (in Sweden this should be the blue package)
1/4 cup warm water
1 and 1/2 cups warm whole milk
1/2 cup (115g) unsalted butter
6 Tablespoons sugar
2 and 1/4 teaspoon salt
3 eggs
6 cups flour (if dough is too wet add 1/2 cup at a time but no more than 1 cup flour)
50g melted salted butter (for brushing after cooking)
Mix yeast with warm water (will be thick and pasty)
Heat milk, butter, sugar and salt until butter is just melted let cool to room temp
Add eggs and yeast to room temp milk mixture
Add liquids to flour and lightly knead until dough is soft and no longer sticky
Let rise 1 hour in warm area
Punch down and roll into a log shape
Slice into 1 - 2cm pieces and shape into rounds with seam to the bottom
Place balls closely together but not squishing
Cover and let rise in a warm area for another 45 min (or place in fridge overnight, remove from fridge and let come to room temp to rise about 2 hours)
. Bake in pre-heated 180C oven for 20 to 30 minutes (will be done when center bread roll is no longer doughy, if bread is browning too quickly reduce temp to 160C)
. Remove from oven and let cool 10 min then brush with melted butter