• In the bowl of a stand mixer add milk and honey. Sprinkle the yeast over the top and swirl with spoon or fingers to combine. Allow the yeast to sit for about 5-10 minutes while it blooms and becomes aromatic.
• Add melted butter and 4 cups flour. Mix on low, using the dough hook, until smooth. Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.
• Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
• Turn the dough onto a floured board; knead about 10 turns. Scrape any extra dough out of the bowl. To knead the dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic.
• Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
• Place 1 tablespoon of melted butter in your cleaned stand mixer bowl. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Cover with a clean towel and let the loaf rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and divide into two.
• Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
• Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly.
• Preheat oven to 350°F.
• Cover and let rise in a warm place until doubled, about 45-60 minutes.
• Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
• Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
• Remove the bread from the pans and brush with the remaining butter.
• Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can.

DINNER ROLLS INSTRUCTIONS

• Shape dough for dinner rolls: Divide dough into 12 pieces and form into balls by flipping the dough over and folding the edges in the middle. Flip the dough over onto an unfloured countertop. Cup your hand over the dough and roll it over the board until rounded.
• Then place the dough balls, pinched side down in a greased 9"x13" baking pan. Cover with a clean towel and let the loaf rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350°F.
• Bake for 15-17 minutes or until golden brown. If the tops begin to brown too quickly, lightly tent the rolls with aluminum foil for the remainder of the cook time. Remove from oven and brush tops with 1 tablespoon remaining melted butter. Serve and enjoy!