Description
These Honey Butter Rolls are soft, fluffy, and lightly sweetened with honey, both in the dough and brushed on top as a glaze. Perfect for holidays or cozy dinners, these rolls have a rich, buttery finish that melts in your mouth. Made with simple ingredients and beginner-friendly steps, they deliver bakery-style results every time.
Ingredients
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 1/4 cup (85 g) plus 1 teaspoon honey, divided
- 1 large egg
- 1 egg yolk
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 3 1/2 cups (455 g) bread flour or all-purpose flour
- 1 teaspoon salt
- 1/4 cup (56 g) unsalted butter, very soft (for topping)
- 2 tablespoons (42 g) honey (for topping)
Instructions
- In a large mixing bowl, whisk warm milk, yeast, and 1 teaspoon honey. Cover and let sit for 5–10 minutes until foamy.
- Add remaining honey, egg, egg yolk, melted butter, 3 cups flour, and salt. Mix on low speed or by hand until combined.
- Add remaining 1/2 cup flour and mix until dough pulls away from the sides. Dough should be soft and slightly sticky. Add more flour 1 tablespoon at a time if needed.
- Knead dough for 8–10 minutes until smooth and elastic. Use a dough hook or knead by hand on a lightly floured surface.
- Place dough in a greased bowl, turn to coat, and cover. Let rise in a warm place for 1–2 hours until doubled in size.
- Punch down dough and divide into 15 equal pieces (about 60 g each). Shape each into a smooth ball by tucking and sealing the bottom.
- Arrange rolls in a greased 9×13-inch pan or two 9-inch pans. Cover and let rise for 1 hour until puffy.
- Preheat oven to 350°F (177°C). Bake rolls for 20–25 minutes until golden brown, rotating pan halfway through. Tent with foil if browning too fast.
- Mix soft butter and honey for topping. Brush generously over hot rolls immediately after baking.
- Serve warm or cool and store for later.
Notes
- Bread flour gives a chewier texture; all-purpose flour also works well.
- Use whole milk for best results, but non-dairy alternatives like almond or oat milk are acceptable.
- Dough can be prepared and refrigerated overnight after shaping—let rise before baking.
- For a savory twist, add garlic powder or chopped rosemary to the dough.
- To test if dough is kneaded enough, use the windowpane test or poke test for elasticity.
- Prep Time: 3 hours 25 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 6g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
