Honey Bread Rolls
This post may contain affiliate links. See my disclosure policy.
These homemade Honey Bread Rolls are fluffy, soft, and lightly sweetened. They are a perfect dinner roll recipe for special occasion dinners or whenever you’re craving homemade bread.
This is the honey bread recipe I make every year for Easter, but I couldn’t wait that long to make it. Sometimes it’s nice to make a batch because who doesn’t love the smell of fresh baked bread?
Why You’ll Love This Recipe
- This is a traditional bread recipe, so it uses yeast, and the dough needs time to rest, but there’s very little actual work for you to do.
- The bread rolls are tender and soft and lightly sweetened with honey.
- The rolls are brushed with butter and honey to give them a shiny, glossy finish.
- The rolls are so delicious, especially warm from the oven. They’re worth the time it takes to make them, especially if you want homemade rolls for a holiday meal.
Ingredients
- Active dry yeast
- Water
- Honey
- Salt
- Egg
- All-purpose flour
- Unsalted butter
Yeast: These are yeasted rolls, so you will need a packet of active dry yeast. Be sure to check the expiration date. If it it’s expired the yeast won’t work right.
Honey: This sweetens the rolls and also feeds the yeast so the dough rises better.
Egg: The egg helps create soft, moist and tender rolls.
Flour: You will need all purpose flour for this recipe. I have not tested the recipe with alternative flours.
How to Make the Rolls
- Activate the yeast: Sprinkle the yeast over the warm water and leave it for five minutes.
- Make the dough: Add honey, salt, and egg and stir until combined. Add the flour and mix until the dough comes together.
- Knead the dough: You can knead the dough by hand, but I used my stand mixer fitted with the dough hook attachment. This cuts down the kneading time. Just knead the dough until it’s elastic. If it’s sticky, you can add a little more flour, but don’t add too much.
- Let the dough rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a dishtowel, and let it rise for two hours in a warm place or until it’s doubled in size.
- Divide into rolls: Divide it into 12 equal parts and form each into a dough ball. Place the dough balls in a prepared baking pan, cover it with a towel and let them rest for 20 minutes.
- Brush with honey butter: Before you bake the rolls, combine some honey with butter and brush it on top of the rolls, which will give them a little bit of a glossy finish.
- Bake the rolls: Bake the rolls at 400°F for about 10 minutes or until they are golden.
Expert Tips
- Don’t use water that is too hot or too cold to activate the yeast. It should be between 100 to 105°F.
- Stop kneading the dough once it’s elastic. This means that you should be able to stretch it without it tearing.
- If you’re using a stand mixer to knead the dough, it shouldn’t take longer than 10 minutes. If the dough is very sticky, add a small amount of flour if needed.
- How fast the dough rises will depend on the temperature of the room. If it’s cooler, it may take a little longer for the dough to double in size.
More Bread Roll Recipes
- Sourdough Rolls (No Starter Needed)
- No Knead French Bread
- 30 Minute Buttermilk Rolls
- Homemade Crescent Rolls
- Japanese Milk Bread Rolls
Honey Bread Rolls
These rolls are soft and fluffy with just a hint of sweetness.
Ingredients
- 2 tsp active dry yeast
- 1 cup lukewarm water, (around 100°F to 105°°F)
- 1/4 cup + 1 tbsp honey, divided
- 1 tsp salt
- 1 egg
- 3 cups all-purpose flour, plus extra if needed
- 1 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, sprinkle yeast over the warm water and leave it for five minutes. Then add 1/4 cup honey, salt and egg and stir until combined.
- In a stand mixer fitted with a dough hook, knead the dough for about seven minutes or until the dough is elastic. If dough is too sticky to work with, add flour (about 1 tbsp at a time) and knead it into the dough until it is elastic. Be careful not to add too much flour or it will make your rolls very dense.
- Transfer the dough to a lightly greased bowl. Cover it with plastic wrap and a clean dish towel. Leave the dough to rise for about two hours or until it’s doubled in size.
- Grease a 9 x 13 inch baking pan or a baking sheet. Slightly punch down the dough to deflate it. Divide the dough into 12 equal parts. Form each part into a ball and place each in the prepared pan or sheet.
- Cover the pan with a dish towel and rest the dough balls for about 20 minutes. While the dough balls rest, preheat the oven to 400°F.
- In a small bowl, combine the melted butter with remaining honey. Brush the honey over the surface of the rolls. Bake the rolls for 10-13 minutes or until tops are light brown and rolls are cooked through.
Notes
- Slightly adapted from recipe found on Pastry Affair
- It is okay if your dough deflates slightly when you divide it and shape it into balls.
Serving: 1roll, Calories: 156kcal, Carbohydrates: 31g, Protein: 3g, Fat: 1g, Sodium: 201mg, Fiber: 1g, Sugar: 7g, NET CARBS: 30
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
You include the 2 hours plus the 20 minutes into the prep time
The 2 hours 20 minutes is included in the resting time – hope that helps!
Hi there I just found your site I have not tryed any thing yet ,,,,,sure going to think I might try them honey buns
We hope you enjoy them!
what would you recommend as high altitude cooking instructions
Sorry, but we haven’t tested the recipe at high altitude and don’t have a good recommendation.
I have fast acting yeast, can in use that with this recipe?
It should work and usually instant yeast can be mixed in with the dry ingredients without soaking it in water first.
I wish i could put photos on here but i have too say this works to perfection also if you dont put honey on top at the end during the last phase of baking those buns make the pefect burger buns!!! The size is pefect and the weight of it makes you way less burgers…. thanks for this amazing recipe
I’m so glad you enjoyed the recipe!
These were phenomenal! I’m making them for the second time tonight, I made them a few days ago for company and holy cow! It tastes like Texas Roadhouse rolls! Mine were soft, pillowy, and delicious! You’ve found the key!!!
Only modifications were that I added 1/2 cup of honey, and then for the baste, I heated up 1/4 cup of butter and 2-3tbsp of honey. Basted the rolls, then when they came out of the oven, I immediately poured the rest of the honey butter over top and watched the pan sizzle and the bread absorb the fat.
Sweet, chewy, addicting, and delicious! The whole tray was gone the first time I made it, I’m betting they’ll be gone again tonight! ?
That’s so great! So happy to hear they were a hit!
these were delicious!!! i will be making them again 🙂
I’m so glad you enjoyed!
Have you ever made this as a loaf?
I have not.
These are absolutely perfect!! I make them at least once a week. Thank you for sharing!
I’m glad you like them so much!
Thanks for the info! I don’t do a lot of baking and I’d love to attempt this, and have the folks come out together – as shown. Thx again!
I hope it turns out well for you!
Looks fabulous Kirby! Can you tell us what size Dish to use, to place inside so they bake closely together — Like the pictures? Perhaps a link to a baking dish? ?
Sorry about that. You can bake them in a 9 x 13 inch pan to get them to stick together. You can also bake them on a baking sheet and keep the balls close together as if they were in a baking pan.