Tried & True Honey Butter Rolls

My favorite roll recipe for dinnertime. This is a recipe to hold onto.

Soft, fluffy, tried & true honey butter dinner rolls recipe on step by step photos included!

Carb overload today.

I have, I don’t know, a MILLION sweet roll recipes on my blog. But no plain dinner rolls. And after today I still won’t have plain dinner rolls on my blog because who wants a plain dinner roll when you can have a warm, honey-buttered, golden brown, soft, tender, luxurious dinner roll? Really. Who?

It goes without saying that these are my favorite dinner rolls. In fact, I may never eat another form of bread again. Until, of course, I make cinnamon raisin bagels next week. I love those!

Soft, fluffy, tried & true honey butter dinner rolls recipe on step by step photos included!

This is an old-fashioned, made-with-love dinner roll. Nothing out of the freezer or worse, out of a can.

The homemade dough is made with basic bread ingredients. I’ve added a few extras like melted butter and honey for comfy cozy sweet flavor and an extra egg yolk for richness. Because of these extra liquids, I use a little more flour to compensate for added moisture. Speaking of flour, we’re using bread flour today. Because we’re making bread! But that’s not all. 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.

How to make soft and fluffy honey butter dinner rolls! Grab the tried & true recipe on

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

How to make soft and fluffy honey butter dinner rolls! Grab the tried & true recipe on

There are two rises. The first rise is right after the dough is prepared and takes about 2 hours. The second rise is after you shape the dough into 16 balls and takes about 1 hour. All yeasted dough… no, scratch that. All good yeasted dough takes time to develop its flavor, its gluten, and rise– so don’t expect to breeze through the recipe’s steps. You can rush a lot of things in life, but you can’t rush bread.

This is not a recipe for someone in a hurry.

Because really good, quality-tasting bread cannot be made in a hurry. Though the dough does take time to develop and rise, there is more wait time than work time in this honey butter roll recipe. Which gives you time to actually prepare the main event of the meal! Like creamy chicken noodle soup, healthier macaroni and cheese, and Thanksgiving turkey. (!!!)

And, luckily, you can get started on these rolls in advance. Make-ahead rolls to the rescue! Make sure you read my make-ahead instructions in the recipe.

After the rolls bake until golden brown, slather them with honey butter. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. Why? Spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Losing puff! We don’t want to lose puff! So, wait until they are golden, warm, and toasty right from the oven. Then, spread on the good stuff and let it soak into each crevice.

These soft and fluffy honey butter rolls. Oh man. You need to bake them right this very second! They will steal the show at any and all future dinners. They will be the talk of the Thanksgiving and Christmas tables. They will comfort you on dark days. They will save your plate full of tomato sauce. They will take over the world!!

Soft, fluffy, tried & true honey butter dinner rolls recipe on step by step photos included!

Anything but plain.

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honey butter rolls

Honey Butter Rolls

  • Author: Sally
  • Prep Time: 3 hours, 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 16 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American


These tried & true honey butter rolls are my favorite dinner rolls to make! They’re unbelievably soft, fluffy, and just melt in your mouth.


  • 1 cup (240ml) whole milk, warmed to about 110°F*
  • 2 and 1/4 teaspoons Red Star® Platinum yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 cup (84g) honey
  • 1 large egg + 1 egg yolk
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 3 and 1/2 cups (452g) bread flour (spoon & leveled)


  • 1/4 cup (60g) unsalted butter, very soft
  • 2 Tablespoons (42g) honey


  1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only 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– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
  4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
  5. Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. 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 brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
  6. 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 a 300°F (149°C) oven for 10 minutes.


  1. Make Ahead & Overnight Instructions: After dough has risen two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.
  2. Bread Machine: I’ve gotten some questions about these rolls being made in a bread machine. The answer is yes, on the dough cycle.
  3. Milk: Lower fat milk or water can be substituted, but the rolls won’t taste as soft and rich. They’ll be more chewy, dense, and bread-y.
  4. Don’t leave off that honey butter topping! The rolls will be lacking a little flavor without it. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. The reason is because spreading or brushing butter on top of the delicate, airy unbaked roll weighs them down and encourages them to deflate. Best to spread on the honey butter right after baking.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: honey butter rolls, dinner rolls

My FAVORITE dinner rolls! Soft, fluffy, and dripping with sweet honey butter!
How to make soft and fluffy honey butter dinner rolls! Grab the tried & true recipe on


Comments are closed.

  1. I am actually home making this rn!!!
    question! i’m using instant yeast!
    Anything different i should be doing!!!?
    been baking with you for years!!!!

    1. Nothing different! Platinum yeast, what I recommend for this recipe, is an instant yeast. Just follow the instructions. 🙂

  2. I know the easy answer is to just make a different roll but I’ve made these before and they are there best! My question is is there an alternative for using the honey in the dough? I want to make these for my 8 month old can eat it too but she can’t have honey yet. Any suggestions?

    1. Hi Kathleen! I suggest regular granulated sugar instead of honey. 🙂

    2. I don’t normally comment but these rolls are so delicate, fluffy and delicious. I didn’t have enough honey for the dough so I swapped in brown sugar. I did however have enough for the honey butter. Oh my!
      I made sliders with Black Forest ham spicy honey mustard and I smear of the butter inside…

      So good. Thanks sally what a great recipe!

  3. These are awesome. Thanks for a great recipe!

  4. I have a question on flour. I have found previously that White Lily flour gives me poor results due to a lower gluten content. Do you have advice and information on this?

    1. Hi Michelle, I’m not familiar with that brand. I always have the best results with King Arthur flour.

  5. Thank you very much. I bought some King Arthur and I will try that to see my results.

  6. I cannot find platinum yeast. What would be best to use?

    1. Hi Michelle! Any instant yeast would be great in this recipe.

  7. These rolls quickly became a family favorite. They are amazing and easy to make. I’m so happy I found this recipe.

    1. I’m thrilled they are such a hit with your family, Pam!

  8. I can’t get bread flour where I live (out of the country, in a relatively remote part of Central America). Is there anything that might supplement my flour to make it more bread-like?

  9. Hello! Can you use flour instead of bread flour?

    Thank you!

    1. Hi Ally, you can use all-purpose flour instead, but the rolls won’t be as chewy and soft.

  10. Just made these and they turned out perfect!! I can’t wait to try different flavorings with these. Light and fluffy, perfect dinner rolls!!

  11. Do you have a video tutorial? My first few batches were great, the next few too dry. Wondering if I’m kneading too hard

    1. Hi Sandra! I have a video tutorial in this recipe for soft dinner rolls 🙂 I hope this helps!

  12. Very good recipe! I though my yeast was dead but obviously no ! The buns are a little dry the day after you make it because it dries during the “no-eating” time but it’s so DELICIOUS when it comes out from the oven ! With a pat of butter and touch of honey, it brings you in another world. I like to brush my rolls with egg yolks and serve like this. They are self sufficient.

  13. Sheila Calnan says:

    If you haven’t made these, you absolutely need to. Plus, they freeze well. Also, they work great in a bread machine.

  14. Can I double this recipe or would I have to make two separate batches? I want to make them for Thanksgiving but I’ll need way more than 16!

    1. Hi Taylor, for absolutely best taste and texture (and so you don’t waste your time!) I highly recommend making 2 separate batches.

  15. Making these right now. I am a die hard ‘dough setting’ on my bread machine gal. Making this with my mixer has been so easy! Thanks for this recipe!

  16. I’m a professional chef and made 8x this recipe for Thanksgiving Community Dinner at church and they were a HUGE hit. If you want to double the recipe in the mixer (as someone previously asked) you can with no problem. I also shaped all the rolls into 15 ea at 60 gram into a 9 x 13 the day before the event and then topped with sprayed parchment then wrapped with film. Then the morning of the event I pulled all the pans out of the fridge and let them do final proof before baking. They were scrumptious.

  17. Hi, I was wondering if you have a recipe for homemade hamburger buns? Thank you

    1. Hi Elaina, I love using pretzel rolls for burgers! I’ve also used my dinner roll recipe and simply made fewer larger rolls for burgers and sandwiches.

  18. Can these be frozen??

  19. hi sally.thank you for this lovely recipe .is it ok to use a tray without edge instead of your pan???

  20. I LOVED it!!!!!!it turned out greatttttt!!!thank yoooou dear sally!!!

  21. Doreen Rowley says:

    What can I use instead of dry yeast? I can not find it in any stores.

    1. Hi Doreen, You need some type of yeast to bake these rolls: active, instant, or even cake yeast (this is my Baking With Yeast Guide to help explain the difference and how to use each).
      For bread that doesn’t require yeast I recommend my No Yeast Bread or Buttermilk Biscuits.

  22. Hello, can i make this in a bread maker?

    1. Hi Tetisya, I don’t own a bread machine so I have never tried it before!

  23. Noted! Thank you, Sally! Maybe i’ll experiment during the current lockdown to see if it works! Will update you!

  24. FYI for those who want to freeze. I did all the steps and rolled out the rolls. I put a few in a pan to eat and then frozen the rest Unrisen on a Sheet pan. When they were frozen I Transferred them To a bag. I put 4 in each bag for our family size ( I vaccine deal but a zip lock would work. I take the frozen tollls out earlier in the day out in greased pan and cover with plastic wrap. By dinner they have defrosted and risen. Cook normally.

    1. Vacuum oops

  25. Chelsey Thomas says:

    Made these today for Easter lunch and they were amazing. So easy to make and so so good. My kids couldn’t wait to start eating them!

    1. Also, I had to use AP flour and they were still perfection.

  26. Sian Raphael says:

    Hi there. I tried this recipe today and something went wrong on the second proof. My dough rolls didn’t rise at all and were almost the same size after an hour. I left them a bit longer and then decided to just try to bake them to see what would happen. After about 25 minutes in the oven, they were still only lightly brown and very doughy in the centre (and small). I will have to throw the batch of rolls out. I am new to bread making. Any idea what went wrong? I had a good amount of bubbles in the yeast at the start of the process before adding in the honey, eggs etc. and a good first rise.

    1. Hi Sian! Thanks so much for trying these– it sounds like the shaped rolls simply weren’t done rising. The puffier and airier they are, the quicker they’ll bake. I would extend that 2nd rise time should you try the recipe again.

  27. Hi,

    I am looking to make this recipe but I do not own a dough hook, any advice on mixing by hand? any recommendations for making it without a dough hook? is the consistency the same?

    1. You can use the paddle (flat beater) attachment instead. Or you can mix the dough by hand with a rubber spatula or wooden spoon.

  28. Laura Nelke says:

    Are these rolls similar to brioche rolls? I’m looking for a roll to use with a pulled pork sandwich.

  29. These are amazing. My family loved them. We’re no longer buying dinner rolls. Four batches in 2 days….

    Love, love love your recipes.

  30. Hey Sally. I love everything you make and have made some of your recipes with super success. I’m new to bread baking and had a couple of failures with other recipes as well. Your instructions are so thorough, there’s almost no room for mistake. Thank you so much for your help.
    My question is we don’t have eggs, so what’s the best substitute? Google search suggestions range from Greek yoghurt to mashed potato and others. What is the best alternative please

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Bharati, Thank you for the positive feedback! I wish I could help but we have not tested these rolls with any egg substitutes. Let us know if you try anything!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally