Description
Soft and sweet honey butter rolls that are perfect as a side dish or for breakfast.
Ingredients
Scale
- 3 cups (360g) all-purpose flour (spooned and leveled)
- 2 ½ teaspoons instant yeast
- 3 tablespoons (40 g) honey
- 1 ¼ teaspoons salt
- ¼ cup potato flakes
- 3 tablespoons (43 g) salted butter (softened to room temperature)
- 1 cup (240 ml) milk (room temperature)
- 1 large egg (room temperature)
- 2 tablespoons (28 g) salted butter (melted for brushing)
- 1 egg mixed with 1 Tablespoon water (for the egg wash)
- ¼ cup (57 g) salted butter (very soft, but not melted)
- ¼ cup (53 g) honey
- Flaky sea salt (for sprinkling on top before serving)
Instructions
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients (except the 2 Tablespoons melted salted butter) and mix together to form a shaggy dough.
- If using your mixer, switch and use your dough hook attachment and knead the dough for about 7 to 8 minutes, until it’s smooth. If kneading by hand, this will take about 10 minutes.
- Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Allow it to rise for 90 minutes at room temperature (75-78°F) until puffy and almost doubled in size.
- Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8″ x 12″ rectangle.
- Lightly grease a 9×13 pan with butter or non-stick cooking spray.
- Cut the dough in half lengthwise, to make two 4″ x 12″ rectangles.
- Brush the dough all over with a light coating of the melted salted butter.
- Fold each rectangle, in half lengthwise, leaving a ½” edge exposed. The bottom edge will stick out about ½ beyond the top edge. Repeat with the second portion of dough.
- Cut each of the rectangles crosswise into four equal portions, about 3” making eight rolls. Flip the rolls over (so that non-folded side is facing up), and place them into the prepared pan.
- Repeat with the remaining portion of dough, making 16 rolls total. Gently flatten the rolls to cover the bottom of the pan.
- Cover the pan with a clean dish towel, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but not necessarily doubled in size. To see if they are ready for baking, press your finger gently into one of the rolls. It should leave an indent that slowly fills back in. If it bounces back quickly, it needs more time. If it stays indented, it is over proofed, so make sure to bake immediately.
- Towards the end of the rising time, preheat the oven to 350°F. Brush the top of the rolls with the egg wash.
- Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
- While the rolls are baking, stir together the butter and honey in a small mixing bowl. Remove them from the oven, and brush with about half of the honey butter, and sprinkle on a little additional sea salt. Pull them apart to serve.
Notes
- Using room temperature ingredients will help the dough rise better.
- Be sure to not over-proof the dough to avoid dense rolls.
- For extra flavor, you can add herbs to the butter before brushing it on the rolls.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll