YIELD: 30-35 BUNS (ABOUT 4 PANS)
1½ cups whole milk, very warm
¾ cup soft butter
6 large eggs, room temperature
½ cup to ⅔ cup warm honey, depending on sweetness desired in dough
½ Tbsp. vanilla extract
¼ cup warm water
½ teaspoon honey, stirred into water prior to adding yeast
1½ Tbsps. dry instant bakers yeast
1 Tbsp. kosher salt
2½ lbs. bread flour, may need a little more or less depending on flour
Delicious Honey Caramel Sauce, see below
With dough hook in place in a mixer, add warm milk, add butter, honey, vanilla, and eggs.
Combine warm water and ½ tsp. honey. Add yeast to warm water/honey mixture and stir. Add to bowl when creamy and begins to foam. Gradually add flour, adding salt about a third of the way in. Continue adding flour and kneading until you have a soft, but not sticky dough that leaves the sides of the bowl.
There are sometimes variances in the amount of flour required. An extra egg yolk may be added if it seems there is too much flour. When dough seems the appropriate texture, cover, proof to double, proof again until almost double. Roll out and shape into cinnamon rolls.
Place in 10 inch round cake pans. *If making pecan rolls, place about ⅓ inch caramel with pecan halves or pieces in bottoms of pans.
Bake rolls at 350°F for about 25 minutes or until nicely browned on top. Let rest in pans for about 5 minutes for caramel to set. Turn out to serve.