Honey butter rolls are perfect for any dinner, dinner party, or holiday festivity. They’re so light and fluffy and have the perfect amount of sweetness!
There’s two types of bakers. Yeast lovers and yeast haters. I fall into the yeast haters category. I don’t know what it is but I always have trouble with yeast. I’m never excited about it and I think I’m too much of a perfectionist to work with it. They always say the temperature of the water should be between 110-115 degrees Fahrenheit. I tend to freak out about this temperature (a lot) and I’ll use a thermometer but then once it drops a bit in temperature, I’m like OMG IT’S NEVER GOING TO PROOF. Yeah, I tend to stay far away from yeast.
But, I love my carbs so freaking much and I love homemade bread that sometimes I sacrifice my hatred and turn it into love.
Thankfully, when I wanted to make these rolls, Rachel was in town and she’s yeast queen so she made these with me! I made these rolls a week before she came and it was a massive fail. Honestly, it was probably the yeast that had already been sitting in the cabinet for too long, but it was also probably because I’m not a yeast whisperer.
Of course these turned out perfectly. Rachel knows her stuff! :) I was so stinkin’ happy watching them rise and then eating them up. They were so delicious and better than I thought! I love the hint of sweetness from the honey and I loved how light and fluffy these were. They’re super easy to make (of course, after you get your yeast to proof, lol) and I would likely make this again…by myself!
Honey Butter Rolls
- ¾ cup milk, heated to 115 degrees Fahrenheit
- 2 ¼ teaspoon active dry yeast, or one 1/4 ounce envelope
- ½ teaspoon granulated sugar
- ¼ cup unsalted butter, melted
- 3 cups bread flour
- 1 teaspoon salt
- 2 eggs
For the tops of the rolls
- 1 ½ tablespoon butter, melted
- 1 teaspoon honey
- In a 2-cup measuring cup, add warm milk, yeast and sugar. Stir gently with a spoon or knife, then let sit for 5 minutes. The mixture should be bubbly and poofy after 5 minutes. If it isn't, your yeast didn't proof. Dump it out and start over.
- In the bowl of a stand mixer, add melted butter, bread flour, salt, and eggs. Mix together with the paddle attachment until just combined then add the milk-yeast mixture. Switch to the dough hook attachment and continue to knead the dough for 5-7 minutes until the dough pulls away from the sides of the bowl and forms a nice, smooth, and elastic ball.
- Lightly grease a large bowl and gently flip the dough around to cover with grease. Cover with plastic wrap and place in a dark, warm place for about an hour, or until dough has doubled in size.
- After the dough has doubled in size, punch the dough down and divide the dough into 4 equal pieces. Divide those 4 pieces into 3 equal pieces and form into balls and place into a 9-inch pie dish, about 1-inch apart from each other. Cover with plastic wrap and let rise again for 30-45 minutes.
- Preheat oven to 375 degrees Fahrenheit. Mix together the ingredients for the glaze and using a pastry brush, brush the glaze on top of each roll.
- Bake for 20-25 minutes, or until the tops are golden brown.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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