Dinner Rolls With Honey Butter
These big, soft, and fluffy Dinner Rolls with Honey Butter are made using a stand mixer, requiring no hand kneading. They’re the perfect buttery dinner rolls to serve alongside a warm bowl of soup or a hearty pasta dish.
Ingredients
Dinner Rolls Dough
- 3 cups + 1/2 cup bread flour (420 grams), + extra as needed
- 1 teaspoon salt
- 1 cup + 2 tablespoons whole milk (280 grams)
- 2 teaspoons instant yeast
- 3 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/4 cup unsalted butter (56 grams), softened and cut into cubes
Honey Butter
- 1/3 cup unsalted butter or vegan butter, softened
- 2 tablespoons honey
- optional* flakey salt
Instructions
- In a bowl, combine bread flour with salt and whisk, then set aside.3 cups + 1/2 cup bread flour (420 grams),, 1 teaspoon salt
- Pour the milk into a microwave-safe cup or bowl and heat the milk for about 1 minute or until it reaches 100–110°F. (If you don’t have a food thermometer, test by dipping your finger into the milk and it should feel lukewarm, not hot.) Pour the warmed milk into the bowl of a stand mixer. Add instant yeast and sugar, then whisk until combined. Cover the bowl with a towel and let it rest for 5 minutes, allowing the yeast mixture to foam.1 cup + 2 tablespoons whole milk (280 grams), 2 teaspoons instant yeast, 3 tablespoons granulated sugar
- Attach the dough hook to the mixer and add the egg, softened unsalted butter, and the flour. Mix on low speed (speed 2) for 3 minutes. Once the flour is incorporated, increase the mixer speed to medium (speed 6). If the dough is too sticky, add 1 tbsp bread flour at a time (up to 3 tablespoons or more if needed) until the dough forms a ball and pulls away from the sides of the bowl. The dough should still feel slightly tacky and stick slightly to the bottom of the bowl. Knead the dough in the mixer for 6 to 8 minutes. To check if the dough is done, perform the windowpane test by pinching off a small piece of dough and gently stretching it. If it stretches without tearing, it’s kneaded enough.
- Grease a large bowl with oil or butter and transfer the dough to the bowl. Cover with a towel or plastic wrap and place in a warm spot to rise until doubled in size, about 1–2 hours, depending on the temperature of your kitchen.
- Once the dough has doubled, punch it down to release the air. Divide the dough into 18 equal pieces and roll each dough piece into a smooth ball. Arrange the balls in two greased 8x8-inch pans (9 dough balls per pan). Cover with a towel and let the rolls rise for 45 minutes to 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C). Bake the rolls for 25–28 minutes, or until the tops are golden brown. If they brown too quickly, cover the pans with foil during the last 10 minutes.
- In a small bowl, mix softened butter with honey. Once the rolls are done, place the pans on a cooling rack and immediately brush the tops with the honey butter. Sprinkle with flaky sea salt. Let the rolls rest for 10 minutes before serving. Serve warm with any remaining honey butter.