No-Knead Make-Ahead Dinner Rolls with Honey Butter

Rolls

water (scant 1 cup), warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast

instant or active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

large eggs

canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and slightly easier to work with, but I have no trouble with oil-based dough and prefer the bread)

honey

salt, to taste

all-purpose flour (I have also used 2 1/2 cups bread flour and 1 cup all-purpose; bread flour creates chewier, firmer bread; AP creates softer, squisher bread and it’s not quite as high-rising)

Honey Butter

(half of one stick) unsalted butter, very soft

to 3 tablespoons honey