Honey Butter Rolls
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 are perfect for any dinner, dinner party, or holiday festivity. They're so light and fluffy and have the perfect amount of sweetness!
- 3/4 cup milk, heated to 115 degrees Fahrenheit
- 2 1/4 tsp active dry yeast or one 1/4 ounce envelope
- 1/2 tsp granulated sugar
- 1/4 cup unsalted butter, melted
- 3 cups bread flour
- 1 tsp salt
- 2 eggs
- 1 1/2 tbsp butter, melted
- 1 tsp 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.
Source: adapted from Red Star Yeast via Completely Delicious
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Posted on December 20, 2013
These would be perfect with any holiday meal!
All the carbz please! I could just eat rolls schmeared with butter for dinner sometimes…and I may have. These look amazing!
they are so light and fluffy looking! I feel like I could eat that whole pan!
These look so lovely and fluffy – definitely worth persevering through the yeast-woe to get something that looks like this!
Anything that starts with “honey” and “butter” I’m all over.
I wish I could reach in and grab one!
I would say I’m yeast neutral. LOL. These rolls look amazing, PINNED!!!
O my, it looks and sound to good not to make it. I made buns with mozzarella some time ago and I want to experiment more with this little yummy rolls.
Rachel the yeast queen lol! Well I’m glad you stuck it out with these because they are fabulous!
I’m ever so slowly becoming a yeast lover. But I would totally try it for these! They look beautiful, Julie!
Your photos have the classiest watermarks I’ve ever seen!! This is a super blogger/nerdy comment, but such watermarks deserve recognition!
Haha, thank you, Becky! :)
Wow, these look perfect Julie! Love me some carbs :)
These were seriously SO good! I’m really glad I could help but even more so… I’m glad they turned out or I’d have felt so bad lol. I have faith you can become a yeast whisperer, as you put it ;)
I’m kinda fall into the don’t-bake-with-yeast-much (ever haha) category, but these make me want to run to the kitchen to bake! Yummy and such pretty pics!
These rolls look so soft and delicious!
Mmm…I love rolls warm out of the oven with butter. So good! I also love them the next day to make little left over “slider” sandwiches with turkey, stuffing and gravy. Can’t wait to try yours. Yeast scares me too, so I can use a fool proof recipe : )
Yay for homemade rolls! Also I’m going to snuggle right into that second to last picture and stay there forever.
I would inhale these rolls, gorgeous!
These look perfect and totally tasty! Yum!
Extra butter for me please! These look great!
These look delicious. I “fixed” my yeast issues by switching to SAF Instant yeast. No need to every worry about liquid temps again. Just add to recipe and it goes to work. Love the stuff. I bake all of our bread and rolls now. :)
Interesting, Peggy! I’ll have to look for those in the store! Thanks for the tip :)
Gorgeous, Julie! I just adore Rachel and her blog. Thanks for sharing, girl. Have a wonderful weekend! Pinned everywhere to group boards at Pinterest! xo
Perfection!! Honey and butter is a beautiful combo and these rolls look so fluffy and soft. Pass the basket please!
Ooo, there’s nothing like fresh baked rolls!
Yeast intimidates me too, even when it seems like a no-fail recipe! These look perfect! Rachel has to tell us her secrets!
Oh my gosh! These look like little pillows of perfection.
Wow these look delicious and not totally complicated to make. Thanks for sharing =)
I love how fluffy these look! And you know being the carboholic that I am, I could easily make a meal out of these.
CONGRATS GIRL!!! These rolls look gorgeous. I’m a yeast lover, but I know how frustrating it can be if it doesn’t proof. Now you have the power!
am picturing Christmas evening, everyone has gone home and I’m relaxing with a slice of Christmas ham on one of these rolls, yum!
Sounds like a great picture! Happy Holidays!
You have nice buns. No seriously, they look amazing.
Haha! Why thank you, Christine ;)
I have a honey butter roll recipe (okay a few) and yours look great! Having that go-to recipe in your back pocket for great dinner rolls is worth it’s weight in gold! Pinned!
They look amazing. I want to try them. Do you grease the pie plate you put the rolls in to rise and bake?
Hi Carol, I actually didn’t grease the pie plate but if you want to, you certainly can, just to ensure it comes out clean!
Fabulous, doubled the recipe for some yummy leftovers!! Tasty, light, easy and delicious……
So glad you enjoyed this! Hope you had a great Thanksgiving!
Thanks for the great recipe! I made them for Thanksgiving dinner just a couple days ago. I did have a problem though: despite raising beautifully in the bowl, once I transferred them to the baking dish/brushed them with the honey butter, they fell (but only slightly). More disappointing is they fell even more in the oven. I live at 6250 feet elevation. Do you think this could be the reason? We’ve not lived here terribly long, especially if you take into account the scarce baking I’ve done every since. Do you have suggestions for me?
Yeah, it’s definitely the elevation :( I’m sorry! I actually don’t know anything about baking in a higher elevation :(