I’ve tried dozens of recipes and these soft honey dinner rolls are the best ones I’ve ever made! We sweeten them with honey and top with honey butter & salt for the perfect finish.
Have you blown through your Thanksgiving leftovers yet? We had a perfect Friendsgiving this year after Murphy broke out every trick in his book to derail our family event. Seriously every thing that could have gone wrong went wrong so we finally just cancelled it and decided we would try again in a few weeks. But our friends invited us over and we had a fantastic time. The only thing is….we ate through our leftovers in 1 really quite gluttonous day.
No worries though I have two turkeys in my
back pocket second fridge at the studio! Ha! At least one of them will be getting cooked today and turned into even more fabulous turkey leftovers. And most importantly? That turkey will be stuffed inside of one of these rolls for the best sandwich ever.
I’ve tried a lot of roll recipes over the years but these soft honey dinner rolls are perfection. I took the base recipe from an old bread book from my grandma, swapped out the sugar and added some extra eggs and topped it with honey butter and salt for a truly splurge worthy roll.
We start off with warm milk, yeast, and just 1/2 teaspoon of sugar to help give the yeast a jump start.
A few notes on the milk…you want your milk to be right around 110 degrees, if you have one use a thermometer, but you don’t have one here is my trick: the milk should feel warm with just an inkling of being hot. Body temperature is 98 degrees so we are going for just a hair over that. Stir first to spread the heat evenly and then test it.
Once you are happy with temperature, add the yeast and sugar. Let it sit for 5 minutes until it’s nice and bubbly. If it doesn’t get nice and bubbly your yeast is bad or your milk was too hot and killed the yeast.
I’ve had bad yeast over the years and now I only use Red Star Yeast and I keep my containers in the freezer in ziplock bags to help them stay fresh even longer.
While your yeast buddies are getting happy we melt the butter and honey together…
Be sure to allow them cool down to the touch too, I heat until the butter is about half way melted and then stir and stir to finish melting it. If you overdo it just pop it in the freezer for a few minutes and stir until you are under that 110 degrees again.
That mixture goes into a stand mixer along with eggs, salt and flour until we get this beautiful dough. Knead it on a board for just 2-3 minutes and then pop it in a warm place covered with oiled plastic wrap or a towel.
It will do it’s yeasty gig for an hour getting big and fluffy and then we just cut them into 24 equal sized hunks, tuck them in their baking pan and let them rise again. Bake for 18 minutes and then brush with honey butter and sprinkle with salt for the last five minutes of baking to get that glorious sweet crunchy salty top.
And you’ll end up with this….
Cue the hallelujah chorus. And yes I burn my fingers every time digging into these as quick as we can get them out of the pan.
Can’t you just smell them?
Oh and my secret….no one can judge for stealing one if you if you just pull them all out of the pan and bring them in a basket with a pretty towel.
There aren’t many things in the world better than this…
How was your Thanksgiving? Did you eat yourself silly like I did? Did Murphy show up as insane as he did for us? Tell me all the details!
Also we are starting to plan some Christmas season family traditions now that the kids are a bit bigger and I’d love to hear what your favorite ones are!
I just read an awesome one about everyone getting books and chocolate for Christmas eve and then holing up with a mug of cocoa for the rest of the night. I love it!
- 1 cup warm milk 110 degrees
- 2 1/4 teaspoons active dry yeast not instant, I recommend Red Star Yeast
- 1/2 teaspoon sugar
- 1/2 cup butter
- 1/4 cup honey
- 3 eggs whisked
- 1/4 teaspoon salt
- 5 1/2 cups unbleached all purpose flour plus extra
- Optional: honey butter and salt
1. Mix warm milk, yeast, and sugar together in the bowl of a stand mixer or a large bowl. Let sit 5 minutes until bubbly.
2. Melt butter and honey together, ensure the temperature is not above 110 degrees. It should just be warm, not hot.
3. Add honey butter mixture, eggs, salt and 3 cups of flour to stand mixture. Start on low and allow the mixture to come together in a mixer. Add remaining flour in 1/2 cup increments until dough is pulling away from edges and cohesive. It should not be horribly sticky but feel soft and pliable.
4. Pour out onto a clean floured surface and knead for 2-3 minutes.
5. Place in a lightly oiled, large mixing bowl. Turn the dough over in the oil so that the top is lightly coated so that it doesn’t dry out. Cover loosely with plastic wrap or a clean towel. Place in a warm location usually turn on my oven to 200 degrees for 3-4 minutes and then turn off and put the bowl inside. Above a water heater or near a furnace can be good spots, just be sure it's not too hot (around 80-90 degrees is ideal, don't try going hotter to speed things up!).
6. Let rise for 1 hour or until doubled in size.
7. Cut into 24 pieces and roll into balls. Place in an oiled pan and cover with plastic wrap that has either been lightly oiled or sprayed with nonstick spray.
8. Allow rising for 1 hour or until the desired size.
9. Bake at 350 for 18 minutes then remove from oven and top with honey butter and a sprinkle of salt. Return to oven for 3-5 minutes until tops are browned.
10. Serve with additional honey butter if desired.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 95mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 4g
This is not a sponsored post. I love sharing brands with my readers that work well for me whether I am compensated or not. Happy baking!