Soft Honey Butter Rolls
Soft, fluffy homemade honey butter rolls with a golden crust and a rich whipped honey butter glaze.
Ingredients
Rolls
- 1 cup whole milk warmed to 110 to 115 degrees F
- 1 tsp granulated sugar for activating the yeast
- 1 package active dry yeast 0.25 oz, about 2 1/4 teaspoons
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted and cooled
- 1/3 cup honey
- 1 tsp kosher salt
- 3 1/2 to 4 cups bread flour spooned and leveled
- olive or vegetable oil as needed for greasing the rising bowl
- melted butter as needed for brushing rolls and greasing the baking pan
Whipped Honey Butter Topping
- 1 cup unsalted butter thoroughly softened
- 1/2 cup honey for whipping with the butter
Instructions
- Warm the milk to 110 to 115 degrees F. Whisk in the granulated sugar and active dry yeast. Let stand for about 10 minutes until thick and bubbly.
- Add the room-temperature eggs, cooled melted butter, honey, and kosher salt. Whisk until combined. Add 3 cups of bread flour and mix. Gradually add more flour about 1/4 cup at a time until the dough pulls away from the bowl while remaining slightly sticky and moist.
- Turn the dough onto a lightly floured surface and knead gently for about 4 minutes, pushing, folding, and rotating the dough until smooth and elastic. Avoid adding too much extra flour.
- Grease a large clean bowl with olive or vegetable oil. Place the dough in the bowl, turning once to coat lightly. Cover tightly with plastic wrap and let rise in a warm, draft-free spot for 1 to 2 hours, until doubled in size.
- Gently punch down the risen dough and move it to a clean surface. Divide it into 12 equal pieces. Shape each piece by pulling the edges downward and tucking them underneath, then pinch the seams closed to create smooth, taut dough balls.
- Grease a 9x13-inch baking pan with melted butter. Place the shaped rolls seam-side down in the pan. Cover loosely with plastic wrap and let rise in a warm spot for 1 hour, until puffed and touching. Preheat the oven to 350 degrees F.
- Brush the risen rolls with melted butter. Bake on the center rack for 15 to 20 minutes, until golden brown. Meanwhile, whip the softened butter and honey on high speed until pale and fluffy. Remove the rolls from the oven and immediately brush generously with the whipped honey butter. Cool slightly before serving.
Notes
For make-ahead rolls, shape the dough, place the rolls in the greased pan, cover tightly, and refrigerate overnight. Bring to room temperature for about 2 hours before baking. Unbaked shaped rolls can also be tightly wrapped and frozen for up to 2 months; thaw and let rise completely before baking.
Bread flour is recommended for the softest, tallest rolls. Avoid adding too much flour or over-kneading, as both can make the rolls dense and tough.