Description
These honey yeast rolls are soft, fluffy, and perfectly sweetened with honey. They feature a tender crumb thanks to the enriched dough and are finished with a delicious honey butter glaze. Ideal for any meal, these homemade rolls are simple to make and yield 24 delightful servings.
Ingredients
Scale
Liquid Ingredients
- 1 ¼ cups warm milk (110-115° F)
- 2 tablespoons honey
- 1 large egg (at room temperature)
- 1 ½ tablespoons melted butter
- 1 ½ tablespoons honey (for brushing)
Dry Ingredients
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 ¼ teaspoons salt
- 3 ¾ cups all-purpose flour (plus more as needed)
Fat
- 4 tablespoons unsalted butter (at room temperature, cut into cubes)
Instructions
- Activate Yeast: Place the warm milk in the bowl of a stand mixer (or a large bowl if mixing by hand). Add the granulated sugar and sprinkle the yeast over the milk. Gently whisk to combine and let it sit for 5-10 minutes until the yeast foams or bubbles, indicating it is active.
- Combine Wet Ingredients: Add the honey, salt, and egg to the yeast mixture and mix gently until well combined.
- Add Dry Ingredients and Butter: Add 3 ¾ cups of flour to the mixture. Using the paddle attachment, mix on low speed until flour is mostly incorporated. Add the butter cubes and continue mixing on low speed until butter is fully incorporated into the dough.
- Knead the Dough: Switch to the dough hook and knead on low speed for about 8 minutes until the dough is smooth and slightly sticky. If too sticky, add up to 2 tablespoons more flour gradually to ensure the dough remains workable but not dense.
- First Rise: Transfer the dough to a large lightly oiled bowl, turning it once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare Baking Dish: Grease a 13x9-inch rectangular baking dish with butter or cooking spray to prevent sticking.
- Shape Rolls: Transfer the risen dough to a floured surface, knead gently a few times by hand, then divide into 24 equal pieces by first dividing into 3 sections, then each into 8 pieces. Shape each piece into a ball and place them evenly in the prepared baking dish.
- Second Rise: Cover the rolls and let them rise for another 30 minutes until puffy.
- Preheat Oven: While the rolls rise, preheat the oven to 400 degrees F.
- Bake Rolls: Uncover the rolls and bake for 18 minutes until tops are golden brown and rolls are baked through.
- Apply Honey Butter Glaze: Remove from oven and immediately brush the tops with a mixture of melted butter and honey. Serve the rolls warm for best flavor.
Notes
- Ensure milk temperature is between 110-115°F to properly activate yeast without killing it.
- Do not add too much extra flour during kneading as it can result in dense rolls; a slightly sticky dough is ideal.
- Letting the dough rise in a warm spot helps achieve a good rise—consider placing near a warm oven or radiator.
- Use room temperature egg and butter for best incorporation into the dough.
- Brush the rolls with honey butter right after baking to allow it to soak into the warm bread for maximum flavor.
- These rolls freeze well; cool completely and freeze in an airtight container, then reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 137 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
