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Soft Yeast Rolls with Honey Butter

Soft yeast rolls with honey butter are baked in a 9x13-inch dish until golden brown, then brushed with a smooth honey butter while warm. The rolls have a tender, fluffy texture and a lightly sweet finish.
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Prep Time 25 minutes
Cook Time 23 minutes
Proofing and rising 2 hours
Total Time 2 hours 48 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 cup whole milk warmed to 105–110°F
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp kosher salt
  • 3.5 cup all-purpose flour plus more for kneading if needed
For the honey butter
  • 4 tbsp unsalted butter softened
  • 2 tbsp honey
  • 0.125 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the rolls
  1. Stir the warm milk and sugar together in a large bowl.
  2. Sprinkle the yeast over the top and let stand for 5–10 minutes until foamy.
  3. Whisk in the egg and melted butter.
  4. Stir in the salt and flour until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 8–10 minutes, adding only enough flour to keep it manageable, until smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
  7. Grease a 9x13-inch baking dish.
  8. Divide the dough into 12 equal pieces.
  9. Shape the pieces into smooth balls and arrange them evenly in the dish.
  10. Cover and let rise for 30–45 minutes, until puffy.
  11. Meanwhile, heat the oven to 350°F.
  12. Bake for 20–25 minutes, until the tops are golden brown.
  13. Let the rolls cool in the dish for 5 minutes.
Make the honey butter
  1. Stir the softened butter, honey, and salt together until smooth.
  2. Spread all of the honey butter over the warm rolls before serving.

Notes

For soft rolls, add only enough extra flour to keep the dough manageable while kneading. Store leftovers covered in the refrigerator for up to 4 days; freeze yes, for up to 2 months. For a dairy-free option, use unsweetened plant milk and dairy-free butter.