honey butter rolls

These tried &amp; true honey butter rolls are my favorite dinner rolls to make! They're unbelievably soft, fluffy, and just melt in your mouth.

Honey Butter Rolls

(240 milliliters) whole milk, warmed to about 110°F*

Red Star® Platinum yeast

sugar

(84 grams) honey

egg egg yolk

(60 grams) unsalted butter, melted and slightly cooled

1/2 teaspoon salt

(452 grams) bread flour (spoon & leveled)

unsalted

2 Tablespoons (42 grams) honey

Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.

If you do not have a mixer, you can mix by hand in this step

With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle&#8211; add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.

Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl&#8211; I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each&#8211; golfball size, give or take. They don&#8217;t need to be perfect! Shape into balls as best you can and arrange in a greased 9&#215;13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.

Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.

HI Sally, I have had great success with this recipe in the past. For my son's bar mitzvah I wanted to make a homemade Challah. Have you ever made this as a braided loaf? Do you think that would work?

Soft 30 Minute Honey Butter Rolls are made from scratch - start to finish - in just 30 minutes!

30 Minute Honey Butter Rolls

butter

milk

instant yeast

honey

salt

all-purpose flour

butter (melted)

Preheat oven to 400 F. Lightly grease a quarter sheet pan or a 9x13-inch rimmed cookie sheet.

In a small saucepan, melt butter.

When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.

Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).

When milk mixture is at temperature, add to yeast and honey; stir to combine.

Add salt and egg, and stir until combined.

Stir in 2 cups all-purpose flour.

Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.

With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.

Cover, and let dough rest for 10 minutes in a warm spot.

Bake for 10-12 minutes, or until lightly golden brown.

When rolls are done baking, brush with 2 tablespoons melted butter.

https://content.jwplatform.com/videos/V80GnSqo.mp4

Soft 30 Minute Honey Butter Rolls are made from scratch – start to finish – in just half an hour!

These soft, pillowy dinner rolls are made with bread flour, instant yeast, buttermilk, and honey. They come together, start to finish, in just under an hour, and are slathered in irresistible honey butter!

1-Hour Honey Butter Dinner Rolls

(420 g) bread flour (or all-purpose flour)

butter (unsalted,

packs (4 ½ teaspoons) instant yeast

butter (unsalted, softened)

Butter a 9 x 13 baking dish and set aside.

Add instant yeast and honey to the bowl of a stand mixer fitted with the whisk attachment. Use a small whisk to mix the yeast and honey together by hand until the yeast is completely mixed into the honey.

Place the buttermilk and butter into a small microwave-safe bowl and heat it in the microwave until the butter is almost completely melted or the mixture reaches 120°F. Heat the buttermilk and butter in 20-second intervals checking to make sure it does not get too hot.

Pour the buttermilk mixture into the bowl with the yeast and beat on medium speed (5-6 on a stand mixer) until combined, about 1-2 minutes. Add the salt and egg and beat until the egg is completely mixed in and no longer visible.

Replace the whisk attachment with the dough hook on the stand mixer and add the flour in three batches, mixing the flour into the dough after each addition. After the last addition, mix until the dough forms a ball and pulls away from the sides of the bowl.

Continue to knead the dough in the stand mixer with the dough hook for 4-5 minutes until smooth and stretchy. The dough should be sticky to the touch but you should be able to handle it with lightly floured hands without it sticking to your fingers. If the dough is too sticky, add more flour one tablespoon at a time until it reaches the right consistency.

Turn the dough out onto a lightly floured surface and divide the dough into 12 equal-sized pieces. It is fine if the pieces aren&#39;t exactly the same size. There is no need to be exact.

Form each piece into a smooth ball by stretching the top and pulling down the sides of the dough then pinching the bottom together to create smooth tops. Roll the dough balls in between the palms of your hands to a create an evenly round shape and place the rolls into the prepared baking dish about an inch apart.

Preheat your oven to 400°F. Wrap the rolls in plastic wrap in the baking dish and place them on top of the preheating oven to rise for 15 minutes, or until they have about doubled in size.

Remove the plastic wrap and bake the rolls uncovered for 15-20 minutes or until the tops are golden brown.

To make the honey butter, beat 4 tablespoons of softened butter with 2 tablespoons of honey until smooth and brush on top of the rolls using a pastry brush. Serve rolls warm!

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Top 3 honey butter rolls recipes from across the web

The most viewed honey butter rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Honey Butter Rolls

30 Minute Honey Butter Rolls

1-Hour Honey Butter Dinner Rolls

The most viewed honey butter rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine