Mixing and storing the dough: In a 5-quart container, mix Mix the yeast, salt, eggs, honey, and melted butter with the water. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times. Defrost dough overnight in the refrigerator if frozen.