Fluffy, buttery dinner rolls are the perfect side dish for any dinner. This Honey Butter Rolls recipe is a classic that is great to serve for holiday feasts and Sunday suppers alike.
Whether you’re looking for a side dish that feeds a crowd for your holiday feast, or you’re looking for a delicious weekend baking project, these Honey Butter Rolls are always a good idea!
Fluffy and served warm, these soft dinner rolls go with just about any meal you can serve. You can slice them up and fill them as sliders, or simply serve warm from the oven with pats of butter.
They do take some time to make but that’s mostly because they need to be proofed twice. I like to make these on a Saturday or Sunday, when I can take my time and really enjoy the process. It’s a little meditative!
The actual process of making them is pretty easy. And if you’ve never made homemade dinner rolls before, have no fear: IIf ‘ve included step-by-step photos down below to help guide you along the way!
Table of Contents
Why you’ll love this family favorite recipe!
If you like classic dinner rolls, I think you’ll love this honey butter rolls recipe! These rolls are:
- fluffy, buttery, and so delicious.
- made with simple, wholesome ingredients that you probably already have in your pantry and fridge.
- perfect for family dinners and holidays.
- go with just about any main course and other side dishes that you decide to serve.
- freeze well.
Ingredient notes
You’ve probably already got most of these ingredients in your pantry or refrigerator! A few notes:
- Flour – Use bread flour, which has a higher protein content. This helps the dough develop more gluten. As a result, you get more of that classic bread roll texture. In a pinch, you could try using all-purpose flour, but you will not get the same texture.
- Eggs – bring the eggs to room temp before mixing them in. They will incorporate smoothly into the dough when at room temp.
- Butter – use unsalted butter. You will need butter in two forms: melted, for the dough, and softened at room temperature for the honey butter.
- Yeast – Use active dry yeast, and make sure the yeast is fresh enough. If it doesn’t foam up at all while it sits with the milk, then the yeast is dead and the dough won’t rise as it should.
- Milk – warm the milk up to 110°F. You want it right around that temperature because if the milk is too hot, it could kill the yeast and the dough won’t rise properly. If the milk is too cold, it might not activate the yeast enough, and the dough won’t rise properly.
- Honey – you will need the honey for two separate steps. First, you’ll need 1 teaspoon to activate the yeast, and then you’ll add the rest to make the dough. Second, you’ll whip the honey with the butter for the honey butter topping.
Step-by-step instructions
Here are those step-by-step photos and a quick overview of how to make this dish! For the full list of ingredients with measurements, and more detailed instructions, be sure to use the printable recipe card at the bottom of this post.
- Start by activating the yeast: let the yeast, 1 teaspoon of honey, and warm milk sit together in the bowl of a stand mixer for 5-10 minutes, until it foams up.
- Slowly add the rest of the honey, egg, egg yolk, and melted butter (make sure it’s cooled slightly) to the bowl.
- With the dough hook attachment on the stand mixer, mix the dough for 7-10 minutes.
4. When the dough slightly bounces back after pressing a finger into it, transfer it to a lightly greased bowl.
5. Cover, and let sit for 1-2 hours, until the dough has doubled in size.
6. Once it has doubled in size, separate the dough into 17 2-ounce portions and form round dough balls.
7-9. Place the dough balls on a lightly greased baking pan, cover, and allow to rise again for another hour, until the dough balls double in size.
10. Bake at 350°F for 20-25 minutes, until the rolls have a nice golden brown top.
11. While the rolls bake, make the honey butter.
12. After the rolls are done baking, remove from the oven and brush evenly over the tops with the honey butter. Serve warm.
Marlynn’s Tip
Recipe Tip
Use a kitchen scale to ensure your rolls are the same size, and therefore bake up evenly.
Recipe FAQs
Absolutely! Follow the recipe up to the second rise, but do not bake. Cover the shaped rolls tightly with plastic wrap and refrigerate for up to 24 hours. Before baking, remove them from the refrigerator. Allow the rolls to warm up and rise for 1.5 to 2 hours. Then bake according to recipe directions.
Yes! Bake the rolls and let them cool completely. Store them in an airtight, freezer-safe container for up to three months. To serve, thaw them and warm in the oven for a few minutes before brushing on the honey butter glaze.
Store leftover rolls in an airtight container in the refrigerator for up to 3-4 days, or at room temperature for up to 2-3 days.
Serving suggestions
We love serving these rolls for everything from Sunday suppers with the family to holiday feasts.
For family dinners, serve it alongside slow cooker barbecue chicken thighs, Filipino pork adobo, or chicken au poivre. Complete the meal with a simple cucumber dill salad.
For a Thanksgiving feast, serve it with our spatchcock turkey, lobster mac and cheese, and roasted Brussels sprouts and carrots. A sweet potato pie with graham cracker crust is the perfect ending to this feast.
🍷 🥂 Wine pairings
You’re most likely going to be pairing a wine with the main course, but if you wanted a wine that goes well with these rolls alone, reach for a lightly oaked Chardonnay. The subtle buttery notes from the wine will complement the buttery rolls.
More bread recipes
Bread Recipes
Apple Cinnamon Loaf
Holiday Recipes
Cranberry Stuffing with Wild Rice, Cherries, and Pecans
Side Dishes
Pesto Bread
Breakfast Recipes
Cinnamon Streusel Muffins (Vegan)
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Honey Butter Rolls
Equipment
- 1 9" x 13" baking dish
Ingredients
- 1 cup whole milk, warmed to 110°F
- 2¼ teaspoons (1 package) active dry yeast
- ¼ cup honey, divided
- 1 large egg
- 1 large egg yolk
- ¼ unsalted butter, melted and slightly cooled
- 3½ cups bread flour
- 1 teaspoon kosher salt
Instructions
- Lightly grease a large bowl; set aside.
- In the bowl of a stand mixer, add the milk, yeast, and 1 teaspoon of honey. Lightly whisk together, then let sit for 5-10 minutes, just until the mixture is foamy.
- Add the dough hook attachment to the stand mixer. Add the remaining honey, egg, egg yolk, and melted butter. Mix lightly.
- Gradually add the flour, scraping down the sides as needed, and the salt.
- Then keep the mixer on to knead the dough for 7-10 minutes, until the dough bounces back slightly when you poke it with a finger.
- Add the dough to the prepared greased large bowl. Cover and let sit for 1-2 hours, until the dough has doubled in size.
- Lightly grease a 9" x 13" baking dish.
- Once the dough has nearly doubled in size, break up into 17 pieces that are 2 ounces each. Roll the dough into round dough balls and arrange in the prepared baking dish.
- Cover loosely then allow to sit for 1 more hour, until nearly doubled in size.
- Preheat the oven to 350°F.
- Uncover the rolls and bake for 20-25 minutes, until the tops are golden brown.
- While rolls are baking, make the topping: in a small bowl, whisk together the softened butter and honey.
- After removing the baked rolls from the oven, use a pastry brush to brush the tops of the rolls with the butter honey topping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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