I decided to put some effort into a roll recipe this year because I know it’s the one recipe that my kids are guaranteed to eat on Thanksgiving. I have no issue using store-bought crescent rolls because they are easy and delicious, but there is just something about a warm homemade roll fresh from the oven. These honey butter rolls are slightly sweet thanks to honey in the rolls and a honey butter drizzle, and they’re pillowy soft. A sprinkle of flakey salt on top adds a different texture and some perfect flavor for a roll recipe that compliments any meal.
If you’re intimidated by yeast rolls, don’t be! They’re easier to make than you think and there is something therapeutic about smelling dough rise, punching it down, and forming little perfect dough pillows. I use rapid rise yeast in this recipe to keep things easy, but if you don’t have rapid rise yeast, you can use regular yeast as well. If you’re using regular yeast, let the yeast bloom in the mixture of warm milk and honey before adding the other ingredients. You’ll know the yeast is ready for the other ingredients to be added when it’s foamy on top and starts to smell “yeasty,” or like bread baking. The other ingredients in this recipe are simple and likely staples in your pantry and refrigerator: flour, salt, honey, melted butter, and one egg. The flakey salt that you sprinkle on top is optional, but truly a lovely touch. I keep Maldon flakes in my pantry to sprinkle on chocolate chip cookies, rolls, or anything that could use that flavor and texture. I feel fancy every time I use them, and I use them more than I think!
If you want your honey butter rolls to be the same size, you’ll need to use a food scale to measure each of the 12 rolls. I don’t always do that, but aesthetically, it definitely is pretty to see a baking dish of twelve perfect rolls! Once you have your rolls all lined up in your baking dish or pan, let them rise for 45 minutes and then bake them until golden perfection. I drizzle extra honey butter on the rolls while they’re still hot and sprinkle with sea salt. Serve these warm or at room temperature, but if you can serve them warm they truly are extra delicious.
I hope you enjoy this easy roll recipe as much as we do! And if it’s the only thing you’re kids eat for Thanksgiving, that’s ok too!
- 1 cup warm whole milk
- 2 tbsp. honey
- 1 package instant yeast
- 1 egg, at room temperature
- 4 tbsp. butter, melted and cooled
- 3½-4 cups all-purpose flour
- ½ tsp. salt
- 6 tbsp. butter, melted
- 3 tbsp. honey
- flakey sea salt for topping
- In the bowl of a stand mixer or a large bowl, add the warm milk, honey, and yeast and mix until the yeast is dissolved. If you are using regular yeast, let the yeast sit for a few minutes to allow it to bloom. You'll know it's ready when the mixture is foamy on top and smells "yeasty."
- Next, add the egg and melted butter and whisk to combine. Add the flour and salt and knead until very smooth, about 10 minutes. Start with 3½ cups of flour and only add the last ½ cup if the dough is very sticky.
- Place the dough in a lightly oiled bowl and cover with a towel. Let rise in a warm place for one hour until doubled in size.
- Spray an 8 x 12 or 9 x 13 baking dish with nonstick cooking spray. Divide the dough into 12 even balls (using a food scale if you want to be exact), and place in the baking dish. Cover with a towel and place in a warm place and let rise for 45 minutes. Alternatively, you can place them in the refrigerator and cover with plastic wrap and bake them the next day.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Melt the honey and butter for the glaze together and brush over the rolls. Bake for 35-45 minutes until golden brown. When done baking, brush with more of the glaze and sprinkle with sea salt.
- Serve warm. Enjoy!
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