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These Honey Dinner Rolls are light, fluffy, and kissed with love, and if you decide to go the extra step and brush them with honey butter, it's your prerogative.
Here are some delightful entrees to dip your dinner rolls in: Jamaican Oxtails, Southern Pot Roast, Root Beer Braised Short Ribs, and Haitian Stewed Chicken.
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What Are Honey Butter Rolls?
Honey butter rolls are warm, pillowy dinner rolls with just the right touch of sweetness from honey and a glossy finish of melted honey butter. Made with an enriched dough of milk, eggs, and butter, they bake up soft and tender. Their signature flavor comes from the honey butter brushed on while the rolls are still hot, soaking into every bite.
Now, my version includes honey and butter in the dough to ensure that every inch of the dough is kissed with the right amount of sweetness. Then, when I'm feeling really fancy, I like to sprinkle coarse sea salt on top after I brush them with honey butter when they come out of the oven.
You will also not need bread flour to make this recipe; the special flour required is unbleached all-purpose flour. Although it doesn't contain the same amount of protein as bread flour, it has a higher amount than traditional all-purpose flour.
Let's jump into making these yummy rolls that I keep in my freezer all year long.
Honey Butter Rolls Key Ingredients
Here are all the ingredients you'll need to make these honey butter dinner rolls.
Unbleached All-Purpose Flour
You can make rolls with bread flour, but I recommend unbleached flour. It's free from bleaching agents, has a slightly higher protein content for a better rise, and is more budget-friendly than bread flour. While bread flour has about 1–3% more protein and is ideal for baking breads frequently, unbleached all-purpose flour is an excellent alternative for the occasional baker.
Honey
I always recommend using local raw honey in any recipe that calls for honey, as it's packed with flavor and health benefits that your family will enjoy throughout the year.
Active Dry Yeast
I keep a jar of active dry yeast in my pantry and fridge. Active dry yeast gives a better rise and texture to breads. Additionally, the extra five minutes you may save using instant yeast can be used to measure out the remaining ingredients while the yeast is blooming.
Kosher Salt
A little salt goes a long way in enhancing the flavor of your bread.
Eggs
Two large eggs add moisture and texture to the rolls, while the other gives it a perfect, golden-brown crust.
Unsalted Butter
You'll need butter to include in the dough and more for the honey butter topping.
Sugar
Sugar acts like salt, where a little helps enhance the flavor of the honey, helping make the dough sweeter and chewier.
How to Make Honey Butter Rolls
Once you try these honey dinner rolls, they’ll quickly become a twice-a-month staple on your table. I like to bake a big batch, freeze the extras, and reheat when needed. For holidays, I make them three days in advance and warm them up on the big day—it saves time without sacrificing flavor.
Dough
Heat the water until it's warm to the touch, about 110°F (43°C). Stir in the yeast and sugar, then set the mixture aside for 10 minutes or until it has bloomed.
In a mixing bowl, add flour, kosher salt, one egg, honey, and melted butter. Insert the dough hook attachment and mix on low for 1 minute.
First Rise
Once the water and yeast mixture is ready, pour it into the flour mixture, insert the dough attachment, and mix on the second speed for 15 minutes, scraping down the sides every 5 minutes to ensure all unmixed flour is incorporated into the dough.
Dough should be sticky and slightly pull away from the bowl.
Second Rise
Transfer the dough to a lightly oiled bowl, cover it with a towel, and let it sit in a warm spot for 1 hour, or until the dough has doubled in size.
Punch down the risen dough and knead it in the bowl 20 times. Weight out dough to 3 oz. and form dough into balls. Place on a baking sheet, cover it with a towel, and set it in a warm spot for 30 minutes to let the dough rise and double in size.
Bake The Rolls
Preheat the oven to 400°F(204°C). In a small bowl, mix one egg and two tablespoons of water to make an egg wash.
Brush the tops of the dough with this mixture, then pop it in the oven for 20 minutes. Check at 15 minutes; you may need to rotate your pan to ensure even browning.
Honey Butter
While the rolls are in the oven, place the butter in a microwavable bowl, add the remaining honey, and microwave for 45 seconds, then an additional 15 seconds, until the butter has melted. Brush rolls with honey butter fresh out of the oven, wait 10 minutes before serving.
How To Store Honey Butter Rolls
Store honey butter rolls in an airtight container or a storage bag on the counter for 3 days or in the refrigerator for 7 days.
You can freeze the fully baked rolls by storing them in a freezer-safe storage bag and keeping them in the freezer for three months. Thaw in the fridge or on the counter for 24 hours before reheating.
To reheat rolls, place them in a 350°F (176°C) oven for 8-10 minutes or until hot.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on substitutions and handling the dough for your honey yeast rolls.
- Hot tap water will be sufficient, but you can also use whole milk or evaporated milk instead.
- You can do the second proofing in the fridge overnight, cover with plastic wrap, and allow to sit out at room temperature for 30 minutes before baking.
- You can use a gluten-free flour as a one-to-one ratio substitute for the all-purpose flour.
- You can use instant rise yeast as a one-to-one ratio substitute for active dry yeast. It will dramatically accelerate the growth process but reduce the size of the dough. If you use instant rise yeast, you can skip the step of waiting for the yeast to get frothy. Add the yeast with the 3 cups of flour (step two) and proceed with the recipe.
- Here's a trick I like for proofing dough in a warm place: Cut the oven temperature to 170°F (76°C), turn it off, add the dough, then leave the door ajar so it's not too hot. The ideal temperature for proofing dough is 81°F.
- This recipe utilizes a stand mixer, but if you don't have one, you can mix the dough by hand. Start with a wooden spoon. Once you have added the remaining 2 ½ cups of flour, knead the dough by hand until a smooth dough ball forms, which should take about eight to ten minutes. At first, the dough may appear to be misshapen, but continue kneading and it will smooth out.
- You can brush the rolls with melted butter before baking instead of using an egg wash brush.
- If you want to break up the recipe, you can do the second proofing (step three) in the fridge overnight. Cover with plastic wrap and let it sit at room temperature for 30 minutes before baking.
- If you have a bread machine, follow the manufacturer's instructions for making this recipe.
More Bread Recipes
If you enjoy making bread, you may also enjoy my other bread recipes.
- Southern Cornbread
- Flatbread with Shallot Butter
- Sweet Potato Cornbread
- Hawaiian Rolls
- Garlic Rolls
- Chocolate Cinnamon Rolls
- No-Yeast Rolls
- Classic Dinner Rolls
- Homemade Pizza Dough
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the honey butter dinner rolls on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the best homemade dinner rolls you've ever made.
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📖 Recipe
Honey Dinner Rolls
Ingredients
Honey Dinner Rolls:
- 1 ½ cups warm water
- 1 envelope active yeast
- 2 tablespoons sugar
- 5 ½ cups all-purpose flour scoop and level
- 1 teaspoon kosher salt
- 2 large eggs 1 slightly beaten
- ½ cup honey
- 1 stick melted unsalted butter
Honey Butter:
- 1 stick unsalted butter quartered
- ¼ cup honey
Instructions
Dough
- Heat the water until it's warm to the touch, about 110°F (43°C). Stir in the yeast and sugar, then set the mixture aside for 10 minutes or until it has bloomed.
- In a mixing bowl, add flour, kosher salt, one egg, honey, and melted butter. Insert the dough hook attachment and mix on low for 1 minute. Once the water and yeast mixture is ready, pour it into the flour mixture, insert the dough attachment, and mix on the second speed for 15 minutes, scraping down the sides every 5 minutes to ensure all unmixed flour is incorporated into the dough. Dough should be sticky and slightly pull away from the bowl.
First Rise
- Transfer the dough to a lightly oiled bowl, cover it with a towel, and let it sit in a warm spot for 1 hour, or until the dough has doubled in size.
Second Rise
- Punch down the risen dough and knead it in the bowl 20 times. Weight out dough to 3 oz. and form dough into balls. Place on a baking sheet or divided between two 9 x 13 baking pans, cover it with a towel, and set it in a warm spot for 30 minutes to let the dough rise and double in size.
Bake The Rolls
- Preheat the oven to 400°F(204°C). In a small bowl, mix one egg and two tablespoons of water to make an egg wash. Brush the tops of the dough with this mixture, then pop it in the oven for 20 minutes. Check at 15 minutes; you may need to rotate your pan to ensure even browning.
Honey Butter
- While the rolls are in the oven, place the butter in a small skillet over medium heat, when butter is 70% melted, stir in honey until butter is melted. Brush rolls with honey butter fresh out of the oven, wait 10 minutes before serving.
Notes
- Hot tap water will be sufficient, but you can also use whole milk or evaporated milk instead.
- You can do the second proofing in the fridge overnight, cover with plastic wrap, and allow to sit out at room temperature for 30 minutes before baking.
- You can use a gluten-free flour as a one-to-one ratio substitute for the all-purpose flour.
- You can use instant rise yeast as a one-to-one ratio substitute for active dry yeast. It will dramatically accelerate the growth process but reduce the size of the dough. If you use instant rise yeast, you can skip the step of waiting for the yeast to get frothy. Add the yeast with the 3 cups of flour (step two) and proceed with the recipe.
- Here's a trick I like for proofing dough in a warm place: Cut the oven temperature to 170°F (76°C), turn it off, add the dough, then leave the door ajar so it's not too hot. The ideal temperature for proofing dough is 81°F.
- This recipe utilizes a stand mixer, but if you don't have one, you can mix the dough by hand. Start with a wooden spoon. Once you have added the remaining 2 ½ cups of flour, knead the dough by hand until a smooth dough ball forms, which should take about eight to ten minutes. At first, the dough may appear to be misshapen, but continue kneading and it will smooth out.
- You can brush the rolls with melted butter before baking instead of using an egg wash brush.
- If you want to break up the recipe, you can do the second proofing (step three) in the fridge overnight. Cover with plastic wrap and let it sit at room temperature for 30 minutes before baking.
- If you have a bread machine, follow the manufacturer's instructions for making this recipe.
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