Honey Yeast Rolls
Soft and fluffy, these dreamy honey yeast rolls are the perfect side to any meal! Filled with just the right amount of buttery, honey flavor, they’re impossible to resist. Freezer-friendly and vegetarian with a dairy free option.
These honey yeast rolls were originally published in September 2012. The post has been updated as of September 21, 2017 with new photos, text and improved recipe instructions.
Gather round my fellow bread lovers because today we talk these soft and fluffy honey yeast rolls. Or otherwise known as my idea of carb-y perfection.
Although let’s be real. Just about any homemade bread is my idea of carb-y perfection. But still – these rolls.
I’ve been making them on the regular for well over SEVEN years.
So why do I keep making them? Well I sure am glad you asked.
- Reason #1 – They’re soft and tender and filled with jusssst the right amount of buttery, honey flavor – i.e. they will absolutely blow anything you can buy at the store straight out of the water.
- Reason #2 – There will be a moment of pure bliss when you grab a warm roll straight from the baking dish and dunk it into a steaming bowl of soup. Or, you grab that warm roll and slather it with a bit of butter or jam.
- Reason #3 – These rolls work splendidly for the holidays. They also work swimmingly as slider rolls for game day. And of course they work stupendously for everyday kinda meals.
- Reason #4 – You will feel like a complete BOSS for churning out homemade rolls all by yourself.
So. Have I convinced you to make these yet?
Tips & Tricks For These Honey Yeast Rolls
- I have successfully substituted on several occasions 1 ½ cups of the bread flour with white whole wheat flour (not regular whole wheat flour!) without any change in the overall texture of the final rolls. They are still nice and light and fluffy.
- When measuring your flour, be sure to scoop it with a spoon into your measuring cup and then level it off. If you dunk your measuring cup into your flour bag / canister, you will likely use too much and the dough will be too dry / heavy.
- Let’s chat about when you are kneading the dough in your stand mixer. You want the dough to clear the sides of the bowl but stick to the bottom. If you press the dough with your finger, it should be slightly tacky, but not stick in big clumps to your finger. I usually check the dough after about 2 minutes of kneading and add additional flour if needed.
- The rise time for the dough can vary slightly based on the temperature and humidity in your house. Ideally you want to find a warm spot where the dough can rise.
- These rolls freeze beautifully. I let the rolls cool completely after baking and then transfer to a large freezer-safe plastic bag (keeping them in a single layer). When you are ready to enjoy the rolls, transfer them to the fridge to thaw and then rewarm briefly in a 350ºF oven (for about 5 to 10 minutes – keep an eye on them when reheating).
Additional Bread Recipes You Might Enjoy:
- Multigrain Rolls
- Fresh Herb Dinner Rolls
- Cranberry Walnut Bread
- Pumpkin Cinnamon Swirl Bread
- Wheat Pizza Dough
- Herbed Whole Grain Pizza Dough
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the rolls:
- 1 cup warm water (105 to 115ºF)
- 2 ¼ teaspoons instant yeast
- ¼ cup light honey
- 3 tablespoons olive oil
- 1 ¼ teaspoons salt
- 1 large egg, lightly beaten
- 4 cups bread flour, divided
- 1 tablespoon unsalted butter or non dairy butter, melted
- 1 tablespoon light honey
- sea salt, for sprinkling
- Add the water and yeast to the bowl of a stand mixer fitted with the paddle attachment and mix for a few seconds to combine. Add in the honey, olive oil, salt and egg. Mix again to combine. Add in 3 cups of the bread flour and mix until the dough forms a cohesive mass. Switch to the dough hook.
- With the mixer on low speed, slowly add in the remaining 1 cup of the bread flour. Continue to knead on low speed for about 5 to 6 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat. Cover with plastic wrap or a clean kitchen towel and let rise until doubled in bulk, about 2 hours.
- Transfer the dough to a lightly floured surface and knead gently by hand for about 30 seconds. Cover the dough with a kitchen towel and allow to rest for about 10 minutes.
- Meanwhile, grease a 9x13 inch baking dish with nonstick cooking spray.
- Divide the dough into 12 equal sized pieces (about 2 ½ ounces each). Shape each piece into a smooth ball and space evenly in the prepared baking dish.
- Cover with a kitchen towel and let rise again for about 30 minutes, until slightly puffy.
- Toward the end of the rise time, preheat the oven to 400ºF.
- In a small bowl, mix together the butter and 1 tablespoon honey. Brush the tops of the proofed rolls evenly with the mixture, then sprinkle lightly with some sea salt.
- Bake for about 15 to 20 minutes, until golden brown and cooked through (if you have an instant read thermometer, the interior of the rolls should be about 190ºF). Let the rolls cool for at least 10 minutes before removing from the pan.
Please see the tips & tricks section in the post above for extra info about the recipe!
Adapted from Everyday Annie
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 229mgCarbohydrates: 41gFiber: 1gSugar: 7gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.