Honey Butter Dinner Rolls
Soft milk-and-butter yeast rolls with a mild sweetness, baked until golden and brushed with warm honey butter.
Ingredients
Main Ingredients
- 1 ¼ cups whole milk warmed to about 110°F
- ⅓ cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- ¼ cup unsalted butter melted and slightly cooled
- 1 tsp salt
- 4 to 4 ½ cups all-purpose flour plus more for the work surface
- 4 tbsp unsalted butter melted, for the honey butter
- 3 tbsp honey for the honey butter
Instructions
Cooking
- Stir the warm milk and sugar together in a large bowl. Sprinkle the yeast on top and let sit for 5 to 10 minutes, until foamy.
- Stir in the melted butter and salt. Add 3 1/2 cups of the flour, then more a little at a time, until the dough is soft and just slightly tacky.
- Knead for 5 to 8 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.
- Punch down, divide into 16 pieces, roll into balls, and arrange in a greased 9x13-inch baking dish.
- Cover and let rise for about 30 minutes. Preheat the oven to 350°F (175°C) while they rise.
- Bake for 15 to 20 minutes, until golden brown.
- Whisk the melted butter and honey together and brush over the hot rolls. Serve warm.
Notes
Prep time includes about 1 hour 30 minutes of rising. Nutrition values are an estimate per roll. Store cooled rolls at room temperature for up to 2 days or freeze for up to 3 months. Use warm, not hot, milk so the yeast stays active.