Honey Butter Yeast Rolls
Servings: 24
Calories: 100kcal
These Honey Butter Yeast Rolls are soft, subtly sweet, and the perfect addition to dinner - holiday or not! They can be prepped in advanced and stored in fridge until ready to bake. Light and fluffy with most mouthwatering honey butter brushed on top, these rolls are guaranteed to be a crowd pleaser!
Print Recipe
Equipment
- Instant read thermometer optional
- Mixer or hand mixer
Ingredients
Yeast Rolls
- 1.25 cups low fat milk or milk of choice
- 1 Tbsp sugar
- 1 packet active dry yeast (7g)
- 2 Tbsp honey (42g)
- 1 tsp salt
- 1 large egg room temperature
- 3.75 cups all-purpose flour (450g) plus more for rolling
- 3 Tbsp unsalted butter (42g) room temp (42g)
Honey Butter
- 1.5 Tbsp butter (21g) melted
- 1.5 Tbsp honey (32g)
Instructions
- Warm the milk in the microwave until it reaches 110-115 degrees F.
- In the bowl of your stand mixer (or in a large mixing bowl), add the sugar and yeast. Whisk to combine then let the mixture sit for 5-10 minutes. Once the yeast starts to bubble, mix in the honey, salt and egg.
- Secure the paddle attachment on your stand mixer (or use your hands) to mix the flour in on low speed until it’s mostly incorporated. Add the cubed butter and continue mixing on low speed until incorporated.
- Switch to the dough hook (or continue using your hands) to knead the dough for 5-8 minutes or until it’s slightly sticky to the touch. It should be slightly sticky, but it shouldn’t be sticky enough where it’s not workable. If it’s like this, add 1 tablespoon of flour at a time and keep kneading.
- Transfer the dough to a large bowl sprayed with cooking spray then spray some more cooking spray on-top of dough so that it is all covered. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size (I like to cut my oven to 350 F and let it sit on top).
- Spray a 9x13-inch baking dish with cooking spray.
- Punch the dough down in the bowl then transfer to a lightly floured work surface. Shape into a rectangle then cut the dough into 24 even-sized pieces. To do this, first cut the dough into 3 equal pieces. Then cut each of the 3 pieces into 8 pieces. Shape each piece of dough into a ball (without overworking the dough) and place in the greased baking dish.
- Cover the rolls with plastic wrap and let rise for 30 minutes to 1 hour.
- About 10 minutes before rolls are ready to bake, preheat the oven to 400°F.
- Uncover the rolls and bake for about 15 minutes, or until the rolls are baked through and the tops are golden brown.
- Meanwhile, whisk together the melted butter and honey. As soon as you take the rolls out of the oven, brush the honey butter over the tops. Serve warm and enjoy!
Notes
To make gluten-free: use gluten-free flour like Bob's Red Mill 1:1 or King Arthur Measure for Measure.
To make dairy-free: use dairy-free milk and dairy-free butter.
To Prepare the Night Before: You can prepare these Honey Butter Yeast Rolls the night before and bake the next day. Just follow the steps up until the baking: make the dough, shape it into balls, and place them in a dish. Cover them and refrigerate up to 24 hours. Then when ready, take the shaped rolls out of the refrigerator 1.5 to 2 hours before you are ready to bake them. This gives them time to warm to room temperature and rise before baking. Once risen, bake the rolls as directed in the recipe.
To Freeze: You can also make these rolls ahead of time and put them in the freezer until you’re ready for them. Bake the rolls as instructed below and let cool completely. Then, wrap individually in saran wrap. Rolls will stay good in the freezer for up to 2 months. When you are ready to serve the rolls, let them thaw at room temperature for about an hour. Then, warm rolls in a 350° F oven, covering them as necessary to prevent over-browning.
Nutrition
Serving: 1roll (33g) | Calories: 100kcal | Carbohydrates: 16g | Protein: 2.4g | Fat: 2.7g | Sodium: 129.6mg | Fiber: 0.6g | Sugar: 3.2g