Honey butter dinner rolls – what more could you want? These are perfect for holiday meals!
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Don’t you just love holiday food??
Seriously. One of the best things about the holidays is the food.
Picture Halloween without candy. Fourth of July without watermelon. Easter without ham or deviled eggs. It doesn’t really work.
It’s not the most important part, of course. But it’s pretty close.
Anyway, when I asked my husband what were his must-haves on our first thanksgiving just the two of us, rolls were at the top of the list.
So I made these: not just ordinary dinner rolls, but honey butter dinner rolls. They’re spectacular! Fluffy, light rolls, with just a touch of sweetness. More if you slather them with the leftover honey butter before eating (which I highly recommend).
I got this recipe from Sally’s Baking Addiction, which is one of my favorite blogs because the food consistently tastes great and the recipes are easy to follow!
Start with warm milk, sugar and yeast to activate the yeast. Then add salt, butter, honey, egg and egg yolk.
Add in the flour in batches.
Dough will be sticky but not too wet.
Knead it for a few minutes, then form into a ball.
Put the ball in a greased mixing bowl and let rise for about two hours.
Punch down the risen dough, then turn out on a floured cutting board.
Make into 16-18 balls, then allow to rise again.
Bake for 19-22 minutes at 350°F. They should be golden on top.
Slather with honey butter as soon as they come out of the oven.
The great part is these honey butter dinner rolls can be made ahead of time. For a big holiday meal – ahem Christmas dinner may need some rolls – its one part that you can make early and not stress about the day of. Anything you can take care of early that lets you focus more of the celebrations itself is a win, right?
HONEY BUTTER DINNER ROLLS
For the rolls:
- 1 cup whole milk
- 2 and 1/4 tsp (1 packet) yeast
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 egg and 1 egg yolk
- 3 1/2 cups bread flour
For the honey butter:
- 1/4 cup unsalted butter, softened
- 2 tbsp honey
- Warm the milk up to around 110°F. It needs to be warm but not boiling. Pour into a mixing bowl and add sugar and yeast. Let it sit about 5 minutes: you’ll know it’s working if it’s starting to bubble.
- Combine the butter, honey, salt, egg, and egg yolk to the yeast mixture. While on the lowest speed, slowly add the flour, one cup at a time. Stir only until just combined: the dough will be sticky but thick. When it starts pulling away from the sides of the bowl, it’s done.
- Knead the dough on a floured surface for a few minutes, then turn into a large greased mixing bowl. Turn the dough until it’s coated, the cover with saran wrap. It needs to rise for about 2 hours in a warm place. The best way to do this is preheat your oven to its lowest setting, then turn it off and put the bowl inside.
- After the two hours, the dough should have at least doubled. Punch it down, then place it on a cutting board with flour sprinkled over it. Cut into about 16 pieces and roll into balls. If you want smaller rolls, you can cut smaller, but adjust cooking time accordingly. Grease a 9×13 dish and place the balls in, without touching. Cover and let rise again for at least an hour, enough to double in size.
- Bake the rolls for 19-22 minutes in a preheated 350°F oven. Bake until golden brown. While they’re baking, beat the softened butter and honey together. You can do it with a fork or spoon, nothing too technical here. Just mix well until you get a uniform texture.
- When the rolls are done, spread the butter onto the rolls while still warm, allowing it to run down the sides. Use the leftover honey butter to serve with them.