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

  • 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 go live in the mile high city, by the way. Does altitude affect results? 

    1. Yes, it does. Here is a handy chart I send my high altitude readers who have questions. I’ve never lived or baked at high altitude, so I don’t have any personal experience.

  2. Can these be made with a bread machine on the dough cycle? Thanks!

  3. Hi Sally
    Love all of your recipes.
    I just have a question.
    Is it possible to substitute the bread flour for whole wheat flour?
    If so, should it be measured differently or should anything else be added.
    Maybe I can do half bread half whole wheat?
    Not sure, thought I should ask.
    Thank you. 

    1. You could maybe do half and half. Do not sub out all the bread flour. Enjoy, Claudia!

  4. Hi Sally! I have a KitchenAid stand mixer, but I only have a paddle attachment. Can that be used in lieu of a dough hook for Step 2?

    1. It absolutely can, but a dough hook is more appropriate for bread dough. You should get one!

  5. You mentioned that the rolls would lack flavor without the honey butter, do you think adding more salt would help? I have always heard that salt should be approximately 2% the amount of flour in bread.

    1. They’d lack all that wonderful honey butter flavor without it– salt wouldn’t help!

  6. Have you tried this recipe with all-purpose flour? If so, are there any tips you can offer? Thank you! – Jennifer
    p.s. I am addicted to your website and am excited to treat my sister and myself to your books as a present this Christmas 🙂  Thank you for sharing your passion for all things delicious! 

    1. Hi Jennifer! So happy you enjoy my recipes and are looking to get my books! For bread baking, it’s best to use bread flour. Do not use all-purpose for these rolls.

  7. Oops!  Saw you already responded. Thank you!

  8. Hi Sally, new in your site.  Wanted to try this recipe. What is the unit of measurement for 110 in warm milk? Is it degC or degF?  Thanks 🙂

      1. Thank you.  I have a successful bake today and it’s indeed soft and fluffy. yum! Thank you for sharing this recipe.

  9. Mrs. Sally
    I went on to use half bread flour half whole wheat. 
    Loved them!!!!
    You’re gifted Mrs. Sally
    Thank you for sharing such great gift with everyone. 

  10. Linda Williams says:

    You are my absolute GO TO for all things baking.  

    Question – I need TWICE this quantity. Am I better to make it twice or can I double what you have here? 


    1. Hi Linda. Make two batches.

  11. Oh yum!!! I’m drooling!!! 🙂
    I am totally making those for tomorrow!!!!!! well does it work to make 70-80 of them? Will i need to use my XL mixer?
    (I have a very large extended family)

    1. I just made them today in my Bosch mixer – a triple batch – and they turned out heavenly. I tried adding only 9 cups of flour at first (triple the three you’re supposed to add with one batch), but it was way too sticky. I think 10 would be fine to dump in at once, but you could try 9 1/2 just to be safe.

    2. Oh, and for me the triple batch made 73

  12. Hi Sally! I´m looking forward to making these and I was wondering if I could use my bread machine? Thank you.

  13. These rolls are amazing!  Perfect for Thanksgiving, they were light, fluffy, delicious and easy to make ahead per your instructions.   Thank you for an excellent recipe!

  14. I made these rolls for thanksgiving and they were such a big hit, I made another batch the next day! You were not lying when you said tried and true!! Such a great recipe, I will be making this recipe for years to come, thank you for sharing!

    1. Forgot to add that I used all purpose flour and just kneaded it a bit longer. 

  15. You were right. The best rolls ever. At least that’s what my boyfriend says!!! And I have made many different recipes but he claims this one is the best. Thanks for another great recipe!!!

  16. I made these rolls for Thanksgiving dinner and they were absolutely AMAZING!!! The best rolls I have ever had! I should have made a second batch because my family gobbled these up in a second. This was my very first time working with yeast making bread and it was a success! Thanks Sally for being so thorough in your instructions for us newbies!

  17. The buns came out fantastic! Can I use the same recipe for a whole bread, if so, how long can I bake it? Thank you. Nati

    1. You can, yes– and I am unsure of the bake time.

  18. I made these rolls last week for a dinner party with my friends and they were amazing!!! Everyone ate a ton of them! The only thing is, I like sweet rolls to be pretty sweet… If I added a few tablespoons extra sugar to the dough would that be okay or would it ruin it?

    1. A little more sugar to the dough would be just fine. Thanks for reporting back Emma!

  19. Hi Sally! I made these rolls yesterday and they look great! The only issue I’m having is that my rolls taste very yeasty. Any tips/suggestions? 

  20. These were truly delicious.  I can’t wait to make them again.

  21. Sally, I had to comment again. Finally made these and cheated with the honey butter (land o lakes). Tastes amazing. I love how it pulls apart. I love how it raised and grew so big. Delicious recipe. Thanks again. 

  22. After a million failed attempts at making bread over the past year, you’ve helped me achieve my dream with this recipe… Home made bread!!!!! Thanks so much for your blog.. 

  23. Sally, Could I use active dry yeast for this recipe?

    1. That’s fine– the rise time may be just a little longer though.

  24. These were incredible – I ate about 10 of them! One question – if I follow the make ahead instructions will they turn out just as good?

    1. Yes, of course!

  25. Hi Sally, 
    Greetings from the Philippines. Many thanks for sharing this great recipe. Ive made this twice already. This is the first bread I have tried making as I was worried of kneading. Kneading the dough was not easy for me because it was super sticky (maybe because of honey); I though it was a going to be a disaster but the rolls turned out moist, soft and buttery. 

    1. Hello there, I am from Philippines as well… I love baking bread, I will definitely try this recipe . Thank you Sally. God keep you all. 

  26. Hi Sally,

    Could these be made through step 5 before rising, then frozen, and do the second rise after thawing?

    1. Jean, I’ve never tried them that way before actually. I’d say a safer bet is to freeze after step 3 like I mention in the make ahead tip.

  27. I have made these rolls 3 times now and they have been a hit every time! My mom said that they just melt in your mouth! Thanks for such great recipes. They always come out perfect and delicious.

  28. I have buckwheat honey.Can I use that? Will it alter the taste of the buns? 

    1. It should be just fine– if you like the taste of it, of course.

  29. what if the dough has double before the 2 hours. say 55 minutes?

  30. I have a quick question! I would like to try the make ahead version of these but I’m unsure about step 4. Once I take the dough out of the fridge, will I immediately pound it down and prep/cut it for baking, or do I need to let it rise again for an hour, then pins it die … Etc? Thanks so much!

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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