* Ingredients :
°2 cups of milk
°3 tablespoons butter
°1 1/2 tablespoons active dry yeast
°1/2 cup lukewarm water
°1/2 cup sugar, divided
°1/2 cup honey
°7 1/2 cups all-purpose flour (up to about ½ cup, divided)
°2 teaspoons of salt
* Preparation :
Put milk in saucepan on a heat. Bring the mixture to a boil and remove from the heat. a little bit cold. (Or you can microwave it until it boils for about 3 minutes.)
Melt 3 tablespoons of butter in the microwave. I leave it aside.
Mix yeast, lukewarm water, and 1 tablespoon of sugar in a bowl. Let the yeast bubble.
Add the remaining sugar, honey, milk and 3 ½ cups of the flour to the baking powder mixture. Mix for a few minutes.
Add the melted butter, eggs and salt. Good mixing.
Add half a cup of flour at a time until the dough begins to separate from the sides. Leave it to rest about a few min.
Kneading dough for 5 min. Add more flour with a tablespoon if the dough becomes sticky, but it should be wet. (Don’t dry it out!)
Remove the dough from the bowl and grease the bowl. Return the dough to the bowl and turn it around until all sides are coated with the butter. Cover the container with an oiled plastic cap. Let it rise until doubled in size, about 45 minutes, depending on how warm your house is. (I put mine in the microwave which was hot while the milk and butter were heating up.)
Once the dough has doubled, press it down to release the air. Pour dough to floured work surface. Using roll pin, roll out dough to it is about inch thick.
Fold the dough in half, now about 1 inch thick, and roll it slightly over the dough to seal the halves. Cut the dough into approximately 2-inch squares.
Place the dough on a greased baking sheet and cover lightly with greased plastic wrap. Let it double its size, about 1 hour.
Baking at 350 F about 15-20 min to golden brown.
Immediately rub the surfaces of the rollers with additional butter. Best lukewarm service. Store extras in a zip-top bag.