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–+ servings
homemade honey dinner rolls topped with honey and egg wash

Honey Dinner Rolls

This honey dinner rolls recipe makes incredible fluffy, moist, pleasantly delicious and less sweet rolls compared to store-bought ones. This makes a perfect side dish for your holiday dinner.
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Servings: 15 rolls
Author: Tu

Equipment

Ingredients 

  • 4.5 c bread flour prefer King Arthur unbleached bread flour
  • 1 tbsp instant rise yeast prefer SAF red instant yeast
  • 1 tsp salt
  • 2 c milk
  • 3 tbsp honey
  • ⅛ c sugar add more if desired sweeter taste
  • 3.5 oz unsalted butter melted
  • 1 egg

Egg wash

  • 1 egg beaten
  • 2 tbsp milk

Honey glaze

  • 2 tbsp honey
  • 2 tbsp unsalted butter melted

For greasing mixing bowl

  • vegetable oil as needed

Instructions

  • In a mixing bowl, whisk honey, milk and melted butter until honey has dissolved
    2 c milk, 3 tbsp honey, 3.5 oz unsalted butter
  • Combine all dry ingredient in a bowl of a stand mixer fitted with hook attachment. On slow speed, slowly add milk mixture and egg and mix until the dough starts to come together. Scrape the side of the bowl down if needed.
    4.5 c bread flour, 1 tbsp instant rise yeast, 1 tsp salt, ⅛ c sugar, 1 egg
  • Increase the speed to medium low and knead until the dough is smooth and starts to form a ball in the middle of mixing bowl. About 5-7 minutes. The dough supposed to be a little bit wet.
  • Flour your hands and lightly flour your counter. Transfer the dough onto the counter and knead by hand to form a smooth round ball.
  • Don't over work the dough. Transfer the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl. Cover the bowl with plastic wrap and let it rise for 1.5 to 2 hours or doubles in size. Whatever comes first.
  • Line your baking pan with aluminum foil with extra foil hanging over the edge of the pan. Spray or brush the foil with vegetable oil.
    vegetable oil
  • Punch or press down on the dough to deflate it. Transfer the dough to a lightly floured surface. Portion the dough into 2.5 oz pieces by rolling it into a log or cut each piece directly from the dough using bench scraper.
  • Working with 1 piece at a time. Remember to cover other pieces with plastic wrap to prevent them from drying out. Flour your hand before forming the dough.
  • Form the small dough into a ball by folding the edges toward center until a ball form. Then flip the ball seam side down, using your hand to make small circles on the counter with the ball until it is perfectly round.
  • Arrange the balls seam side down into 5 rows of 3 in lined baking pan. Cover loosely with plastic wrap and let them rise the second time for an hour or double in size. Whatever comes first.
  • In a small mixing bowl, combine egg wash ingredients and mix well.
    1 egg, 2 tbsp milk
  • Pre-heat oven to 350F.
  • Carefully brush the rolls with egg wash. Then bake them for 15 minutes. Rotate pan. Bake for another 10 minutes or until the top turns golden brown.
  • NOTE: the baking time and temperature is different from ovens to ovens. I use well calibrated convectional oven. If you are not sure how well your oven is calibrated, you can adjust the baking time by looking and the color on the top of the rolls after rotating. Reduce or add more baking time if needed. It should not exceed 30 minutes of baking.
  • Take baked dinner rolls out of the oven and let them rest for 5 minutes. Then brush them with honey glaze mixture. Using the foil to transfer them dinner rolls to serving dish.
    2 tbsp honey, 2 tbsp unsalted butter
  • Dinner rolls should be served warm or at room temperature.

Notes

  • You can't substitute all purpose flour in this recipe. If you do so, the dinner rolls will be dense and feel heavy. Always use bread flour for this recipe and use a good one.
  • I use instant rise yeast from SAF red instant yeast. It is the world's top selling instant yeast.
  • If you needed to add more liquid into the recipe, you should use water instead of more milks. Always stick with whatever the mount of milk called in the recipe.