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.


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


  1. I made these rolls last weekend and they are divine–soft and fluffy and just a little sweet!
    I wanted to post a picture of the buns, but can’t figure out how to past it here 🙁
    I have shared your recipe with a bunch of my friends–thanks!

  2. I’ve made these rolls or attempted to several times now.  They taste great but for some reason I can’t get them to be so round and puffy like the ones in your photos!  Each time they did rise but for some reason end up a giant “mass”.  I followed all your steps and measurements too.  Any tips and troubleshooting will be greatly appreciated!

    1. Laney, are you baking them free-form or in the pan? The pan helps them have that uniform, pull-apart look. Make sure you’re making the dinner roll balls nice and tight before placing into the pan. I also found this article that should be able to help you!

      1. Thanks for your reply.  I did use the glass pan… I will definitely check out the link!  Hopefully the next batch will turn out more aesthetically pleasing.

  3. Made three batches this week! My brother cant get enough of them neither can I. Curious what the conversion is if I were to use WW Flour to make them a bit healthy. 

  4. Finally got my yeast to work. Everything was looking magnificent until baking time. I wish I could send you a picture. They LOOKED marvelous BUT they were undercooked. I’ve baked for about 30 minutes and they are “almost” done and luckily NOT burned. I used the glass pan as you instructed. What do you THINK could be the issue? Do I need to put less balls in the pan to give it more room to bake? I’m NOT an avid baker and I have never made bread before so I’m sure it’s going to take time. Like I said tho, everything went great until it was time to bake (insert confused emoji). Th ask for your help in advance. 

    1. I would simply cover the pan with a sheet of aluminum foil and bake for longer so each roll is cooked through.

  5. Hi! I love your blog and its what made me not fear the oven anymore. (laughs sheepishly)

    Quick question, Is it possible (or advisable) to buy Red Star Yeast in bulk?

  6. Hi Sally! I just recently stumbled across your blog as well as your books! All of the treats I have made with your recipies come out wonderful! Especially these rolls I made about 20 minutes ago! Thank you for your wonderful recipies!!

  7. Hi sally … can i make these into bigger buns for lets say burgers ? if so any pointers on anything i should change ? baking time etc.. also how many rolls would they make if they were slightly bigger

    1. You sure can– I wouldn’t change anything, just divide into less portions when shaping. The bake time will be a few minutes longer to ensure they cook through.

  8. Hi Sally, I’m so into your blog and they’re addictive! I wanna make this bread for my 7m old baby but baby can’t have honey… Could I leave the honey out or what could I substitute the honey with please? Thanks so much and looking forward! Xxx

  9. Thank you so much  for this delicious recipe , my rolls turn out so good, rolls are light, fluffy , and delicious. Now I know how to make this wonderful rolls for the next coming holidays. Thanks again!!!

  10. Is there a way to make these rolls and bake them part way ahead if time and finish baking the next day or so like brown and serve rolls? IF so, how long would that be?

  11. I want to make these for Thanksgiving ahead of time.  Can i form the balls first, then refrigerate or freeze, or do i have to refrigerate/freeze the dough prior to shaping? Thank you

  12. Hi Sally! For the second rise, should the rolls be placed in a warm environment like the first rise? Or should the second rise be done at room temperature?

  13. My rose beautifully the first and second time but fell as they waited on the counter for the oven to heat to 350.  They didn’t rise again:(. Any hints??

  14. Made these today for our thanksgiving lunch….. Was planning on doing a fresh baking of bread, but on a whim, I decided to try these. Was a risk…. Being thanksgiving and all. And, I had my regular bread recipe down pat, this was something new. Am I ever glad I tried these! The recipe is going directly into my recipe book as a keeper! I used fresh yeast and used a tablespoon of it. It didn’t take as long for both rises. First one took an hour and a half. Second took forty minutes. The results? These were the best, hands down, rolls I have ever had or made! Loved them! Thank you so much!!!

  15. Thanks for this recipe! I started them on Wednesday, and finished them on Thanksgiving morning. They were everything you promised!

  16. Hi Sally! I’ve made these rolls several times and each time it has been a SUCCESS. My guests would clear out the whole pan of rolls before even considering eating the main course! They turned out so fluffy yet chewy with the perfect amount of sweetness. And that honey butter topping… Ermygawd

    This time I want to make the dough ahead of time. Usually I never ever deviate from your instructions and your make ahead directions say to do the first rise (in the oven, ~2 hours) and then refrigerate before punching and shaping the dough for the second rise (~1-2 hours). My question is that I read on red star’s website (their platinum yeast is unreal!) that if refrigerating the dough, then the first rise should be done in the fridge and then punch down and shape the dough for the second rise. Do you think it will over proof the dough if I do the first rise tonight in the oven and then let it refrigerate overnight for about 24 hours before shaping the dough and letting it tide for the 1-2 hours?

    Thank you so much Sally for the amazing recipes!

    1. I don’t think it will overproof the dough. I think the rolls will be just fine! I’m so glad you enjoy the recipe Nancy 🙂

  17. Hi Sally. I have a bread machine that makes dough along with bread. Can I make this as a dough in my machine then bake it in the oven?

  18. Made these rolls tonight, and my family and I loved them! They are so light and fluffy and have a delicious flavor. Both rise times went much faster for me. The dough doubled in size in an hour for the first rise, and once they were shaped into balls, took 40 minutes. I also love that you included make ahead instructions. Those tidbits of information are so helpful. This is definitely a keeper! Thanks for a great recipe, Sally!

  19. Tender , delicious and addicting. Did I say tasty too. Saved out half for tomorrow might make pecan rolls with the rest. Thank you for the great recipe. This will be my go to recipe.

  20. So, I made these delicious clouds of heaven tonight for Sunday dinner (my first attempt at one of your recipes, though I’ve been creeping for a while), and I’d just like to say…DUDE. I didn’t even take a pic before I dove right in, that’s how obnoxiously good they were. My mom thought they were a tad sweet for her liking but that was probably because I kind of eyeballed the honey in the topping, but everyone else LOVEDDDDD them. Thanks for a delicious recipe to add into my rotation!

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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