These honey butter rolls are irresistibly soft, fluffy, and lightly sweet, striking the perfect balance between indulgence and comfort.
What makes this recipe stand out is the combination of honey and butter, which not only enhances flavor but also creates a tender, airy texture.
Irresistible Honey Butter Rolls
Equipment
- 1 Stand mixer
- 1 9×13 inch baking dish
- 1 Silicone pastry brush
- 1 Bench scraper
- 1 Thermometer
Ingredients
For the Rolls:
- 1 cup warm whole milk 110–115°F
- 1 teaspoon granulated sugar
- 1 0.25 oz package active dry yeast (2 ¼ tsp)
- 2 large eggs room temperature
- ¼ cup unsalted butter melted and cooled
- ⅓ cup honey
- 1 teaspoon Kosher salt
- 3 ½ – 4 cups bread flour spooned and leveled
- Olive oil or vegetable oil for greasing
- Melted butter for brushing
For Whipped Honey Butter:
- 1 cup unsalted butter softened
- ½ cup honey
Instructions
- Activate the Yeast: Begin by pouring 1 cup of warm whole milk, heated to 110–115°F, into a large mixing bowl or the bowl of a stand mixer. Add 1 teaspoon of granulated sugar and 1 package (2 ¼ teaspoons) of active dry yeast. Stir gently to combine, then allow the mixture to rest for 10 minutes. During this time, the yeast will activate and become foamy, signaling it is ready to help your dough rise. If the yeast fails to foam, it’s best to start over with fresh yeast for reliable results.
- Combine Wet Ingredients: Once the yeast is foamy, attach the dough hook to your stand mixer. Add 2 room-temperature eggs, ¼ cup of melted butter, ⅓ cup honey, and 1 teaspoon Kosher salt to the yeast mixture. Mix on medium speed until all ingredients are fully incorporated and a uniform mixture is achieved. This step ensures that the dough will be soft, moist, and flavorful.
- Gradually Add the Flour: Begin incorporating 3 cups of bread flour gradually, one cup at a time, into the wet mixture. Once the initial flour is absorbed, continue adding the remaining flour in ¼ cup increments until the dough comes together and pulls away from the sides of the bowl. You may end up using slightly over 3 ½ cups, depending on humidity and flour type. The dough should feel slightly sticky yet manageable.
- Knead the Dough by Hand: Transfer the dough onto a lightly floured surface. Using the heels of your hands, knead for 3–4 minutes, gently folding and pressing the dough until it becomes smooth and elastic. Avoid adding too much extra flour, as this can make the rolls dense. A properly kneaded dough will feel soft, moist, and spring back slowly when gently pressed with a finger.
- First Rise: Shape the dough into a smooth ball and place it in a lightly oiled large bowl, turning it once to coat the surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free environment for 1–2 hours, or until it has doubled in size. Tip: To create a warm rising spot, place a cup of warm water in a microwave, heat for 1–2 minutes, then place the covered dough inside the microwave with the door closed.
- Punch and Portion the Dough: After the first rise, gently punch down the dough to release trapped air. Transfer it to a clean, non-floured surface. Cut the dough into 12 equal pieces—start by dividing it in half, then each half into six portions. This ensures evenly sized rolls for uniform baking.
- Shape the Rolls: Take each dough portion and pull the edges toward the center, pinching them at the bottom to seal. Form smooth, round balls with a slightly taut top. Arrange the shaped rolls in a greased 9×13-inch baking pan, placing them seam-side down.Leave a little space between each roll to allow for a second rise.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise for another hour in a warm environment, or until they have puffed up. During this time, preheat your oven to 350°F to ensure it is ready for baking.
- Prepare for Baking: Once the rolls have risen, gently brush the tops with melted butter to encourage a golden-brown, flavorful crust. This step also adds a subtle richness to the finished rolls.
- Bake the Rolls: Place the baking pan in the preheated oven and bake for 15–20 minutes, or until the tops are a beautiful golden brown. Rotate the pan halfway through baking if your oven has hot spots, ensuring even color and cooking.
- Make the Whipped Honey Butter: While the rolls bake, prepare the whipped honey butter.In a clean mixing bowl, combine 1 cup of softened butter with ½ cup honey. Whip on medium-high speed until light, fluffy, and fully incorporated. This creates a creamy, spreadable topping for the warm rolls.
- Finish and Serve: Once the rolls come out of the oven, immediately brush them with the whipped honey butter to enhance flavor and add shine. Allow the rolls to cool slightly, then serve with extra whipped honey butter on the side. Enjoy these tender, slightly sweet, melt-in-your-mouth rolls warm for the ultimate comfort experience.
Notes
- Use bread flour for best texture; all-purpose flour works but may yield slightly less fluffy rolls.
- Ensure milk is between 110–115°F before adding yeast; too hot can kill yeast, too cold slows rising.
- Eggs should be at room temperature to ensure proper emulsification in the dough.
- Do not over-knead; the dough should be soft, slightly sticky, and elastic.
- First and second rises are essential for light, airy rolls; create a warm, draft-free environment.
- Brush with melted butter before baking for a golden crust and again after baking for rich flavor.
- Make-ahead option: refrigerate shaped rolls overnight, then bake the next day.
- Freezing option: freeze shaped rolls tightly covered for up to 2 months; thaw and let rise before baking.
Using bread flour ensures a protein-rich structure, supporting satiety and making these rolls more filling.
The addition of eggs provides high-quality protein, while butter contributes heart-healthy fats in moderation.
Easy to make ahead or freeze, this recipe is ideal for everyday meals, brunches, or holiday gatherings.
Its simplicity makes it beginner-friendly, yet the result is bakery-quality rolls that pair wonderfully with both sweet and savory dishes.
A wholesome treat that feels indulgent without being overly heavy, these rolls are perfect for family breakfasts, quick snack options, or as a side to soups and salads.
Must-Have Tools for Perfect Results
Stand Mixer
Essential for effortlessly combining and kneading dough to the perfect consistency. Beyond this recipe, it saves time in bread, cake, and cookie preparation.
9×13 Inch Baking Dish
Ensures even baking and golden-brown crusts. Perfect for casseroles, lasagnas, and sheet-baked desserts.
Silicone Pastry Brush
Ideal for applying melted butter for a glossy, flavorful finish. Also great for glazing, egg washes, or oiling pans evenly.
Bench Scraper
Helps divide dough accurately and maintain clean work surfaces. A versatile tool for chopping, transferring, and shaping dough in all baking projects.
Thermometer
Guarantees milk is at the perfect temperature to activate yeast, preventing under- or over-proofing. Useful for precision in bread, candy, and meat preparations.
Chef’s Secrets: Unlock Bakery-Quality Flavor
The secret to bakery-level softness lies in a combination of proper kneading, controlled rising, and a careful balance of butter and honey.
Bread flour creates a strong gluten network, giving the rolls their structure while keeping them tender.
Using a warm, draft-free environment ensures consistent rising without stressing the yeast.
Shaping rolls properly—pinching the edges to form smooth tops—traps air pockets that produce a light, fluffy interior.
Brushing melted butter before and after baking intensifies the flavor and adds a beautiful sheen, giving these rolls a professional touch.
Small adjustments, like slightly extending the second rise or using fresh honey, can elevate these rolls from everyday bread to a memorable, irresistible treat.
Serving Suggestions: Delicious Ways To Enjoy
These rolls pair beautifully with both sweet and savory dishes.
Serve them warm with extra whipped honey butter for breakfast or brunch. They also complement hearty soups, stews, or holiday roasts.
For a fun snack, slice and fill with jam, nut butter, or cheese.
Their slightly sweet flavor balances savory toppings, making them perfect for sandwiches.
You can even use cooled rolls for bread pudding or French toast, offering versatility beyond the first serving.
Storage Tips: Keep Rolls Fresh Longer
To maintain freshness, store cooled rolls in an airtight container at room temperature for up to 2 days.
For longer storage, freeze unbaked shaped rolls for up to 2 months or fully baked rolls for up to 1 month.
When freezing unbaked dough, allow it to thaw and rise at room temperature before baking.
Reheat baked rolls in a preheated 300°F oven for 5–10 minutes, or briefly in the microwave, to restore softness.
Proper storage ensures the rolls remain moist, fluffy, and ready for any occasion.
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is recommended for a stronger gluten network, which produces softer, fluffier rolls. All-purpose flour works, though texture may be slightly denser.
2. How do I know if the yeast is active?
After mixing yeast, sugar, and warm milk, the mixture should foam within 10 minutes. No foam means the yeast is inactive; start over with fresh yeast.
3. Can I make these rolls ahead of time?
Absolutely! Shape the rolls and refrigerate overnight. Allow them to come to room temperature and rise before baking for fresh, soft rolls the next day.
4. How do I prevent the rolls from drying out?
Keep rolls covered with plastic wrap or in an airtight container. Brushing with butter before and after baking also locks in moisture and adds flavor.
5. Can I substitute honey in the recipe?
Yes, maple syrup or agave can be used, though it may slightly alter sweetness and flavor. Honey is preferred for its natural sweetness and moisture-retaining properties.
