Honey Butter Rolls

If you're looking for a sweet, soft and amazingly fluffy dinner roll, then look no further.

After trying many dinner roll recipes, I have to say that this may just have become my families favorite.  The recipe once again comes from Sally's Baking Addiction.  That is two recipes now that I have tried from Sally's website, that have been a huge success.

Be sure to head on over to her site and check out her wonderful recipes.

The only change I made to Sally's recipe was that I used all purpose flour instead of bread flour.  I have struggled to find flour lately and bread flour is practically non existent at the moment.

Aside from that, followed it to a Tee and I'm glad I did.

Honey Butter Rolls

Source:  Sally's Baking Addiction

1 cup (240ml) whole milk, warmed to about 110°F*
2 and 1/4 teaspoons Red Star® Platinum yeast
1/2 teaspoon granulated sugar
1/4 cup (84g) honey
1 large egg + 1 egg yolk
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
3 and 1/2 cups (452g) bread flour (spoon and leveled)

Topping

1/4 cup (60g) unsalted butter, very soft
2 Tablespoons (42g) 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– 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– 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– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 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.

Easy Dinner Rolls

Love bread.  Would eat fresh baked bread every day, if it didn't go straight to my stomach and my hips.  Bummer.

But there really is nothing like fresh baked hot bread with melted butter dripping off the top.  *drool*

So this is a quick recipe to put together, in about an hour you'll have delicious fluffy dinner rolls.  I have quite a few roll recipes but I just love these, and thanks again goes to A Feast for the Eyes for another great recipe :)

Dinner Rolls

¼ cup low-fat milk
⅛ cup sugar
1 teaspoon salt
1-½ tablespoons butter
1-½ packages (or 3-1/2tsps.) of dry active yeast
¾ cups warm water (105F – 115F)
2-½ to 3 cups all-purpose flour
2 tablespoons butter, melted (optional for brushing onto baked rolls)


I like to use my oven as an “incubator”, which hastens the proofing of the dough. I simply turn my oven to WARM for a few minutes, then shut it off.

Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).

In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about 110F. (You could use a saucepan, but the microwave is much easier for me— I use 25 second increments.)

Dump the milk and yeast mixture into the mixing bowl. Add about 2-½ cups flour and mix with the dough hook. (Or, beat by hand). Mix for about a minute. With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes, or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for about 20 minutes.

Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces. I shape each roll by pulling them into a more circular shape then grab corners to the center and twist. Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You can also make 27 or 24 small balls and make “clover leaf rolls”. You then place3 mini dough balls into a greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes.

Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden brown. Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a wire rack, and you can eat these within just a few minutes.