Irresistible Honey Butter Rolls
Fluffy, buttery honey rolls perfect for breakfast, brunch, or holiday gatherings. Make-ahead and freezer-friendly, these rolls are soft, slightly sweet, and irresistibly tender.
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.
