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Honey Yeast Rolls

adapted from Handle the Heat

Ingredients

  • 1 packet 2 ¼ teaspoons instant yeast
  • ¼ cup warm water
  • 1 cup whole milk scalded and cooled to lukewarm
  • ¼ cup honey
  • 2 tablespoons butter melted
  • 1 large egg
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour

For the honey butter:

  • 2 tablespoons butter melted
  • 1 tablespoon honey

Instructions

  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, honey, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  2. Transfer the dough to a large greased bowl. Cover and let rise until doubled in size, about 45 minutes.
  3. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover. Let rise until doubled in size, about 45 minutes.
  4. Preheat the oven to 350F. Bake the rolls for about 15 minutes, or until golden brown.
  5. To make the honey butter, whisk together the melted butter and honey. Brush on rolls as soon as they come out of the oven.