You only need 7 ingredients to make these yeasted honey butter rolls. Fluffy, flaky, soft, and buttery, with a dose of honeyed sweetness, these fresh rolls are in another league than anything store-bought. If you’re a bread beginner, reference my Baking with Yeast Guide for answers to common yeast FAQs.
This recipe is brought to you in partnership with Red Star Yeast.
I originally published this recipe in 2015 and have since added new photos and more helpful success tips. I also made a few small changes to the recipe which are reflected in the printable recipe below.
These soft, flaky, golden honey butter rolls might just be my very favorite rolls to make. I mean, I love my classic dinner rolls, but with the addition of honey, both in the rolls and on top? These rolls are the bee’s knees!
One reader, Mia, commented: “What an amazing recipe! I havenโt even made bread much before. Yet this turned out so successfully. Will definitely be making it on the regular…โ โ โ โ โ “
I’ve made a few small changes to this recipe over the years. The recipe used to include granulated sugar, for proofing the yeast, but you can actually just use a teaspoon of honey for this! (Convenient, since you’re already using honey in the dough.) I’ve also extended the kneading time to 8โ10 minutes, so they’re extra soft. If you’ve made these garlicky homemade breadsticks before, the kneading instructions are exactly the same.
This is an old-fashioned, made-with-love dinner roll recipe, with honey butter going in and on the rolls.
Ingredients You Need for This Rich Dough
Unfortunately, this dough doesn’t come with a winning lottery ticket (though we could call the honey liquid gold!). Rather, “rich” correlates with the amount of fat in the dough. Here’s the difference:
- Rich dough: The softer the bread, the more fat in the dough. For example, this dough includes whole milk, butter, and egg. Recipes like my easy cinnamon rolls, raspberry sweet rolls, pizza pull-apart rolls, sweet potato dinner rolls, and brown butter sage dinner rolls all start with a rich dough.
- Lean dough: The crustier and chewier the bread, the less fat in the dough. Recipes like chewy homemade bagels and soft pretzels, pizza dough, focaccia, and artisan bread all use a lean dough.
You need 7 ingredients total:
- Milk: Liquid activates the yeast. For the best rolls, use whole milk. Nondairy or low-fat milks work too, but whole milk produces phenomenal flavor and texture.
- Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
- Honey: The honey feeds the yeast, increases its activity, and tenderizes the dough. Plus it provides that distinctive sweetness these rolls are made for!
- Egg: 1 egg provides structure and flavor, and that extra egg yolk adds richness and makes the rolls supremely soft. Don’t skip it.
- Butter: Butter in the dough promises a flavorful, soft honey butter roll. And is there anything better than slathering honey butter on top of the warm rolls?
- Salt: You can’t make flavorful bread without salt!
- Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces chewier rolls. There are no other changes to the recipe if you use bread flour. I use bread flour in my honey butter rolls because it contains more gluten than all-purpose. Extra gluten helps make finished rolls extra chewy and, um, more bread-like. Technical terms here.
Making rolls from scratch may sound intimidating and time-consuming, but most of that time is hands-off. If you’re new to baking bread, reference my Baking with Yeast Guide.
One reader, Erin, commented: “This is my go-to recipe for dinner rolls. They are delicious! I make them all the time for family gatherings and they are always a hit. Before I came across Sallyโs blog, I never had the confidence to try and make bread of any kind. Because of her detailed instructions and photos, I am now fully confident in my ability to make not only rolls, but tons of other recipes as well. โ โ โ โ โ “
The 1st step is to proof your yeast, a step I take even if I’m using instant yeast. All you do is mix the yeast with the warm liquid (milk), and a little sugar (honey). Cover and let it sit for 5โ10 minutes until foamy and frothy on top. This proves your yeast is active and ready to get to work:
Now you’ll add the rest of the dough ingredients. The process is really easy, and kneading is an important step.
Honey Butter Rolls: Kneading the Dough Is Key
Kneading dough is a common step in bread baking, and this particular dough definitely benefits from a long kneading step (about 8โ10 minutes) to help ensure the honey butter rolls stay soft. You can knead dough with your hands or in a stand mixer. A stand mixer obviously makes the job hands-off, but if you don’t have one, kneading is a great stress reliever. ๐
The dough should feel slightly tacky, but not overly sticky. On a lightly floured work surface, using the heels of your hands, stretch and fold the dough with gentle motion. If you’d like a visual of how to knead the dough by hand, you can watch the full video tutorial in my post on how to knead dough.
Kneading the dough serves a couple purposes. First, it incorporates air into the dough, which helps keep the rolls nice and soft. It also encourages the proteins in the flour and moisture in the dough to link together, forming a strong gluten network, which is essential for retaining the gas produced by the yeast. Gluten is what makes bread deliciously chewy.
You know your kneaded dough is ready to rise when it stretches without immediately tearing. After kneading, the dough will be soft and supple, and a windowpane test is always helpful. You can poke the dough with your finger, too. If it slowly bounces back, it’s ready to rise.
After kneading, tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.
Pictured on the left below is the dough after kneading. It’s smooth and stretchy, and ready to rise. Place the dough in a large greased bowl, turn the dough to coat it in the oil, and then cover it and set it aside. It will double in size in about 1โ2 hours, pictured on the right.
Shaping the Rolls
Punch down the risen dough to release the air, and then divide the dough into 15 pieces, roughly equal in size (about 2 ounces/60g each, but they don’t have to be exact!). Take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom. I shape hot cross buns the same exact way.
Arrange them in a greased baking pan, loosely cover, and let the shaped rolls rise for another hour before baking.
I didn’t snap a picture of the rolls after rising, but they puff up quite a bit. Then, bake until golden brown.
Honey Butter Topping
Spreading on a sweet and creamy honey butter is the perfect finishing touch to the warm honey butter rolls. You need 2 ingredients for the honey butter topping. Can you guess what they are? LOL.
Make sure your butter is super soft, so you can easily mix it with the honey. I just use a fork to do this, but you could use an electric mixer if you’d prefer. As soon as they’re out of the oven, spread the honey butter on top of the warm rolls. (Just use a knife, or an icing spatula also works great for this.)
You’ll have extra honey butter to serve alongside the rolls.
How Are These Different?
My popular soft dinner rolls are flaky, soft, and buttery. And so are today’s honeyed version. But today’s recipe produces slightly sweeter and richer-tasting rolls, sort of like those “Hawaiian rolls” you can purchase at the store. They’re a real treat!
Whole wheat version: Try my honey whole wheat dinner rolls.
The make-ahead/overnight option detailed in the Notes below is especially helpful if you want fresh-baked honey butter rolls for a big holiday meal, such as Easter brunch or Thanksgiving dinner. Or, you know, Tuesday. ๐
Print
Honey Butter Rolls
- Prep Time: 3 hours, 25 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
You need just 7 ingredients to make these extra soft and flaky honey butter rolls. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
- 1 cup (240ml) whole milk, warmed to about 110ยฐF (43ยฐC)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeastย or active dry yeastย (1 standard packet)
- 1/4 cup (85g) + 1 teaspoon honey, divided
- 1 large egg + 1 egg yolk
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 3 and 1/2 cups (455g) breadย flour (spooned & leveled)
- 1 teaspoon salt
Topping
- 1/4 cup (4 Tbsp; 56g) unsalted butter, very soft
- 2ย Tablespoons (42g) honey
Instructions
- Prepare the dough:ย Whisk the warm milk, yeast, and 1 teaspoon honey together in the bowl of your stand mixer. Loosely cover and allow to sit for 5โ10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
- With the stand mixer running on low speed with the dough hook attachment, add the remaining honey, egg, egg yolk, melted butter, 3 cups (about 390g) of flour, and salt. Mix on low speed for 1 minute, then add remaining 1/2 cup of flour. Mix on low speed for 1 minute as it all combines. The dough should be thick, yet soft, and just slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Knead the dough:ย Keep the dough in the mixer and beat for an additional 8-10 full minutes, or knead by hand on a lightly floured surface for 8-10 full minutes. (If youโre new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your fingerโif it slowly bounces back, your dough is ready to rise. You can also do a โwindowpane testโ to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until itโs thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1โ2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)
- Grease a 9×13-inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
- Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 15 pieces, roughly 2 ounces or 60g each. (Just eyeball itโdoesnโt have to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
- 2nd rise: Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
- Preheat oven to 350ยฐF (177ยฐC). Bake the rolls for 20โ25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
- Make the honey butter topping: While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.ย
- Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in aย 300ยฐF (149ยฐC) oven for 10 minutes.
Notes
- Freezing Dough Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4โ5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300ยฐF (149ยฐC) oven for about 10 minutes or until warm.
- Overnight Dough Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1โ2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
- Special Tools (affiliate links): Stand Mixer (or Glass Mixing Bowl with Silicone Spatula / Wooden Spoon) | 9ร13-inch Glass Baking Pan, 2 9-inch Round Baking Pans, 2 9-inch Square Baking Pans, Cast Iron Skillet, or Baking Sheet | Bench Scraper
- Baking Pan: I prefer baking the rolls in a glass 9ร13-inch baking pan because I find they brown a little too quickly in a metal pan. But as long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great. You can also bake these rolls in a large cast iron skillet, in two 9-inch round or square baking pans, or on a lined baking sheet. Bake time remains the same.
- Milk: Whole milk or even buttermilk are ideal for the best, richest flavor and texture. Keeping that in mind, feel free to substitute with a lower-fat or nondairy milk.
- Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: For extra chewy rolls, I like to use bread flour. You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier texture. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.
- Can I Use Whole Wheat Flour? I don’t recommend it for this recipe, but you can replace up to 1 cup (about 120โ130g) of flour with whole wheat flour. Expect a denser roll. Or try my honey whole wheat dinner rolls recipe instead.
Reader Comments and Reviews
Can I replace milk with water? I always have trouble getting yeast to activate when using milk; as I did with my tester.
You can use water here, but the texture of the rolls will slightly change. They wonโt taste as fluffy and rich. Hope you enjoy them!
Do you think I could roll this dough into crescent type rolls?
Thanks!
Can’t see why not, Lindsay!
Hi Sally, Can’t wait to try these for Thanksgiving! Would it be ok to substitute Half and Half for the whole milk? thanks!
Should be fine, Tracy!
Hi Sally, I would like to know if I can make your dinner roll recipe in my bread machine. I have done this with other recipes and the dough comes out well.
Thank you!
Hi Carol, we havenโt tested this recipe using a bread machine, but several readers have reported success doing so. Let us know if you try it!
Hi Sally,
I want to try these for my Thanksgiving dinner but I am hosting a lot of people and I only have one oven. Between the turkey and the sides, the oven will be full right up until the time we sit down to eat. I would like to make these a week before and want to know the best way to freeze them. Would you still brush the tops with the honey butter prior to freezing? Do you have any other advise?
Hi Karen! You can freeze with the honey butter on the rolls – see the last step of the recipe! Freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300ยฐF (149ยฐC) oven for 10 minutes.
Yโallโฆ this was my very first time making homemade rolls, and I canโt believe how good they turned out! These honey butter yeast rolls are soft, fluffy, and just the right amount of sweet โ pure melt-in-your-mouth goodness.
The recipe was super easy to follow, and watching the dough rise was so satisfying (I kept checking it like a proud mama ). When they came out of the oven all golden and I brushed that warm honey butter on top, my kitchen smelled like heaven.
If youโve never baked bread before, start with this one. Itโs foolproof, delicious, and tastes like something straight out of Grandmaโs Sunday kitchen. Iโm hooked โ these rolls will be on every holiday table from here on out!
Hi Sally, does this recipe double well? I have a larger gathering I want to make them for
Hi Carol, for absolutely best taste and texture (and so you donโt waste your time!), we highly recommend making 2 separate batches.
First time baking with yeast and they came out perfectly! 10/10 would bake again!
Hi Sally,
I have made these several times. We love them, however, seemed slightly on the drier side. I have measured flour correctly and did not over bake. Could I add in a little extra butter to recipe? Thanks
Hi Dorene, we’re happy to help troubleshoot. If the flour is being weighed, it sounds like over baking may be the culprit. Does your oven run a bit hotter than it reads? For your next batch, you could try reducing the bake time by even just a minute or two, and that should help with any dry texture. We’re glad you enjoyed the rolls!
Thank you for your swift reply. My oven does run a bit on the hotter side. I will definitely take out a couple minutes earlier. I am making these for my birthday dinner. Can’t have spaghetti and meat sauce without these buttery dinner rolls! Thank you ๐
Hi Sally this recipe sounds amazing and Iโm planning on baking these for thanksgiving. Iโm thinking about having these pre baked the same day before dinner is ready and set them aside. How long would you bake these for just to warm them up like as if they were fresh out the oven?
Hi Karen, every oven will be a bit differentโbut just a few minutes should suffice!
These are the best rolls!!! My whole family loves them!
Oh my. These are SO perfect. Light but strong, holding together when split, baking up airy and tall, sweet just enough, heavenly! I’ve tried many dinner roll recipes, and this is the best one, by far. One thing, I’m in Mexico. The flour here is milled lighter, so I needed a cup more flour to get sticky dough.
This recipe is definitely a keeper. The directions made me feel confident and the tips were bonus to ensure success. To those of you who are intimidated by any thing yeast try this recipe first. You wonโt be disappointed.
I used Canadian A/P flour, Becel margarine instead of butter & made the dough in my bread maker.
Did the 60g buns & got 17 plus a smaller one.
The dough is beautifully soft & rose right to the top of my bread maker.
Baked 375 for 12 mins.
I made these yesterday and OMG they were a Hit!
Are they a bit of work? Yes
Butโฆ
WORTH EVERY BIT of it!!
Not sure I can ever buy buns again unless Iโm in a pinch for time or simply donโt care
I will Definitely be adding this to my collection of recipes and making again, and again and again
do I have to keep them in the fridge? or are they good being stored at room temperature like overnight?
Hi Natasha, they should be fine overnight at room temperature. Or see recipe Notes for our recommended make-ahead instructions!
I have been making a few of sally’s recipies, and I made this one today – never before have i made rolls before so i saw it as a challenge – I was nervous but trusted all the other recipes i’ve tried from sally’s baking addiction and they have never let me down. These rolls turned out so amazing!! Such a confidence boost, the inside was so fluffy and I could see the air bubbles, and the outside was a soft crust, it was such a hit amongst my family. Honestly recommend this recipe!
Can I use whipped honey
In the dough? I’m sure you could! I haven’t tried it myself, but I can’t see why it wouldn’t work.
These are amazing rolls and on repeat at our house! The last couple times Iโve made these, the dough is really soft and sticky. Like, the mixer hook just winds it around and when I hand knead it, the dough is all over my hands and counter. I knead in some flour, but I adding more than 1/2 cup. I am weighing all ingredients and following instructions exactly. Any tips on this?
Hi Rebecca, There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. Thereโs nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Weโre glad you enjoyed the rolls!
I made these for Easter and my kids have been asking for them ever since. I have a batch on first rise now. Great recipe. Thanks for sharing!!
These rolls look wonderful. Could I knead and rise the dough in my bread maker successfully? Thank you
Hi Marilyn, we havenโt tested it ourselves but canโt see why not. Let us know if you try it!
I am constructing and baking the honey dinner rolls. It was fun putting it together so now I just have to roll them out and bake them up. I really appreciate this recipe and the way you put it in a format which helped me out. Thank you for taking the time. It really was wonderful.
Yummmm!
We had these for Easter lunch yesterday.
They were light, buttery and delicious.
Another successful recipe from this site!
Iโm always intimidated by yeast recipes but, like all of Sallyโs recipes, this was easy to follow and they were wonderful. I made them for Easter and they were a huge hit. Thank you!!
The overnight recipe says take out 3 hours before and let rise for 1-2 hours is this correct ?
Hi Susan, At least 3 hours before you need them, total, to account for the rising and baking time.
Just made these after deciding last week into making bread. After success with two simple loaves I decided to try these.
Theyโre absolutely delicious and picture perfect! Very manageable even without a machine, I did all this by hand without changing any of the instructions and the rolls couldnโt be better. Thank you for the fabulous recipe!
These came out so perfect!! I never thought I’d be able to make rolls like this. They looked like they came from a bakery!! Soft and fluffy. They also heated up really nicely in the oven the next day. I’ll be making these again!!!
I love this!! So soft and delicious . I was just wondering if a could freeze the buns after baking them ?
Hi Brooklyn, absolutely. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300ยฐF (149ยฐC) oven for about 10 minutes or until warm.