Fluffy Honey Butter Dinner Rolls
Recipe
Fluffy Honey Butter Dinner Rolls
The first thing I noticed when I pulled one of these rolls apart was how soft it was inside. I ate mine while it was still warm, and the inside was so light and fluffy it reminded me of cotton candy. I make 12 big rolls in a 9 × 13-inch pan, so they puff up next to each other and pull apart at the table.
My favorite part is brushing the rolls with honey butter as soon as they come out of the oven. I finish them with a little kosher salt or flaky sea salt. That sweet and salty bite is why I always reach for one while they’re still warm.
Scale
Ingredients
- Ingredients
- For the rolls
- ● 1 cup warm milk
- ● ⅓ cup honey
- ● 1 tablespoon active dry yeast
- ● 2 large eggs at room temperature
- ● 4 cups bread flour or all-purpose flour
- ● Pinch of salt
- ● ¼ cup softened butter at room temperature
- ● Nonstick cooking spray for the pan
- ● Warm heavy whipping cream for brushing
- For the honey butter topping
- ● Softened butter and honey to taste
- ● Kosher salt or flaky sea salt to taste
Instructions
- How to Make Honey Butter Dinner Rolls
- Makes 12 large rolls
- Bake at 375°F for 22–30 minutes
1Activate the yeast. Stir the warm milk, honey, and yeast together in a large bowl. Let the mixture sit for 5–10 minutes, until it’s foamy. Add the eggs and whisk until fully blended.
Mix and knead the dough. Add the flour and pinch of salt. Mix by hand or with a dough hook. After about 1 minute, when the dough starts to come together, add the softened butter a little at a time. Keep kneading until the dough is smooth, about 7–8 minutes of mixing and kneading total.
Let the dough rise. Cover the bowl and set it in a warm spot until the dough is puffy and roughly doubled in size.
Shape the rolls. Lightly spray a 9 × 13-inch baking pan with nonstick spray. Divide the dough into 12 equal pieces. Shape each piece into a smooth ball and arrange the rolls in the pan in three rows of four. You can usually shape them on a clean, unfloured counter.
Let the rolls rise again. Cover the pan and let the rolls rise for 30–40 minutes, or until they’ve roughly doubled and look very puffy. Preheat the oven to 375°F as the rolls finish rising.
Brush and bake. Lightly brush the tops with warm heavy whipping cream. Bake for 22–30 minutes, until the tops are golden brown and the center rolls are baked through. If the tops brown too quickly, loosely tent the pan with foil and keep baking. Your oven may need a few extra minutes.
- Finish with honey butter. Stir a little honey into softened butter and brush it over the hot rolls as soon as they come out of the oven. Sprinkle with kosher salt or flaky sea salt and serve warm.
Connie’s notes
- Connie’s Tips
- ● Use milk that feels comfortably warm. Hot milk can damage the yeast. Give the mixture the full 10 minutes if it takes a little while to foam.
- ● Add the butter gradually. Let the dough start to come together first, then work in a little softened butter at a time so it blends in evenly.
- ● Watch the dough as it rises. If your kitchen is cool and the shaped rolls still look small after 40 minutes, give them more time. You want them visibly puffy before brushing them with cream.
- ● Check a roll in the middle of the pan. The tops can turn golden while the center still needs time. If the center looks doughy when you gently pull two middle rolls apart, tent the pan with foil and bake a few minutes longer.
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