- 3 (.25-ounce) packets active dry yeast
- 1 3/4 cups warm water (105º to 115ºF)
- 1/2 cup honey
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 2 large eggs, beaten
- 2 teaspoons kosher salt, plus more for sprinkling
- 6 cups all-purpose flour, plus more as needed
Preheat the oven to 400°F.
In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and warm water. Let stand for 5 minutes until the yeast is bubbly and looks creamy. Turn the mixer on low speed and add the honey. Add the melted butter, eggs, and salt. Slowly add the flour, 1 cup at a time, until it is fully incorporated and the dough pulls away from the sides of the bowl, about 3 minutes. Add more flour if the dough is too sticky. Turn the dough out onto a floured work surface.
Divide the dough evenly into 24 pieces and roll them into balls. Space 12 rolls about 2 inches apart in a large (12-inch) cast-iron skillet or a 9 × 13-inch baking dish. Repeat with the remaining dough balls in another skillet or baking dish. Keep covered with a clean towel in a warm place and let the rolls rise until doubled in size, about 20 minutes.
Brush the rolls with melted butter. Bake until the tops are golden brown, about 25 minutes. Remove the pans from the oven. Brush the rolls with more melted butter and sprinkle with a pinch of salt. Serve warm. (Store leftovers in an airtight container at room temperature for up to 3 days.)