For special times of the year, there’s no better side dish to a big meal than a fresh homemade batch of yeast rolls from scratch. Here’s how to make them!
1) Add water, yeast, sugar, and honey to a mixing bowl and stir together. Let sit for a few minutes until yeast starts to foam.
2) Whisk in eggs, melted butter and salt and stir to combine. Make sure everything is dissolved.
3) Add all-purpose flour and whole wheat flour in two-cup batches, stirring between each batch.
4) If you’re using a stand mixer, use a dough hook to mix for 5 minutes on medium speed. If dough is really sticky, add more all-purpose flour in 1/4-cup increments. The dough might stick to the sides of the bowl a bit, which is fine.
If you’re using hands, add flour until dough is together, then heavily dust the dough with flour and use your hands to work in the bowl. It should be a soft and slightly sticky dough so it will be important to keep it floured well so you can knead it. Knead it for 4-5 minutes until the dough is a smooth consistency.
5) Transfer dough to a lightly buttered bowl and cover loosely. Let the dough rise until it doubles, about 2 hours.
6) When you’re ready to make the rolls, rub some softened butter on your hands and shape rolls into 2 1/2 inch balls (about 4 ounces). Add rolls to a half sheet pan. Grease or butter the sheet pan so the rolls don’t stick while baking.
7) Cover the shaped rolls with a warm damp cloth and let rise a second time for 30 minutes.
8) Bake rolls at 350 degrees F. until they are golden brown, about 18-20 minutes. Make sure the rolls in the middle are cooked through.
9) Let cool for a minute and then brush rolls with melted butter.
Leftover rolls will store fine in an airtight container for a few days.