INGREDIENTS
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1/2 cup warm water (100°-110°F)
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2 (1/4) oz envelope Rapid Rise active dry yeast (see Cook’s note)
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2 tsp honey
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2 cup whole milk
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2 large eggs, room temperature
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1/2 cup butter, melted and cooled (1 stick)
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1/2 cup honey
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1 Tbsp salt
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8 cup White Lily all-purpose flour
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Topping: (Mix together)
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1/2 cup butter, softened (1 stick)
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1/4 cup honey
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