These homemade honey bread rolls are fluffy, soft and lightly sweetened. They are a perfect side dish for special occasion dinners or whenever you’re craving homemade bread.
This is a bread recipe I often every year for Easter but I couldn’t wait that long to make them. I’ve been a little obsessed with making bread lately. Stress baking is definitely in full effect right now. And what is more comforting than the smell of freshly baked bread?
These bread rolls are tender and soft and lightly sweetened with honey. 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.
- Active dry yeast
- All-purpose flour
- Unsalted butter
Making the Dough
- Sprinkle the yeast over the warm water and leave it for five minutes. Add honey, salt, and egg and stir until combined. Add the flour and mix until the dough comes together.
- 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.
- Transfer the dough to a greased bowl, cover it with plastic wrap or a dishtowel and let it rise for two hours or until it’s doubled in size.
Make & Bake the Bread Rolls
Once the dough is double in size, 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.
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.
These rolls are so delicious, especially warm from the oven. They’re worth the time it takes to make them, but if you want something a little quicker you might like my 30-minute buttermilk dinner rolls.
Honey Bread Rolls
- 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
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.