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Honey Butter Dinner Rolls

Honey Butter Dinner Rolls
Soft and fluffy dinner rolls infused with sweet honey and topped with homemade honey butter right after baking. They’re absolutely a must for your dinner menu!
Yield 16 rolls




  • 1 cup (240ml) whole milk (warmed to 110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 cup (84g) honey
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 3 1/2 cups (452g) bread flour


  • 1/4 cup (60g) unsalted butter, very soft
  • 2 tablespoon (42g) honey


  • Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Stir in yeast and 1/2 tsp sugar into the milk and allow to sit for 10 minutes.
  • With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  • Form dough into a ball and turn it out onto a lightly floured surface. Knead until dough is smooth and elastic, about 2-6 minutes, then place into a greased bowl (use olive oil or nonstick spray). Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. (*see note below)
  • Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife or dough cutter, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13-inch baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
  • Preheat oven to 350°F (177°C). Bake the rolls for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make a creamy honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
  • Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.


*Make ahead tip/overnight: After dough has risen two hours, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with next step.
Do not leave off the honey butter topping! The rolls will be lacking a little flavor without it. Best to spread on the honey butter right after baking.
Do not sub low fat milk. Whole milk is key to best taste and texture. If anything, 2% may be subbed.
Recipe by Sally’s Baking Addiction.

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Review & Comments

Judy | Reply

Do you recommend a metal pan or glass baking dish?

Red Star Yeast | Reply

Hi Judy,

For this recipe a glass baking dish would be better.

Happy Baking!

Peggy McG | Reply

Could I make this dough in my Zo bread machine using the dough cycle?

Red Star Yeast | Reply

Hi Peggy – Yes you can. Use the manufacturer’s recommendations for the order to add ingredients to the bread machine pan.
Happy baking!

Shannon | Reply

Can I use all-purpose flour to make these?

Red Star Yeast | Reply

Hi Shannon – Bread flour is recommend for best results. However, you can substitute all-purpose flour, just keep an eye on our dough as you may need to adjust the liquid/flour ratio, kneading & rise times may vary, and final loaf volume may be smaller.
Happy baking!

Julie | Reply

I have been using instant yeast and kneading 6 to 8 minutes before letting it rest and shaping. Why do the Red Star recipes only ask 2 minutes? Can one knead too much?

Red Star Yeast | Reply

Hi Julie,
We always recommend going by how the dough feels versus time when kneading, as the amount of time varies depending a many factors. Knead until dough is smooth and elastic, and window pane is achieved.
Happy baking!

Michelle | Reply

What if I can’t find platinum and only have Red Star Active dey yeast. Can I use that? Will any brand of bread flour work? I had bad results with White Lily in yeast rolls and had to get a flour with a higher gluten.

Red Star Yeast | Reply

Hi Michelle,
Yes, you can use the Active Dry Yeast. Just keep an eye on your dough, as rise times may be longer.
Happy baking!

Kay | Reply

Could I just knead in the Kitchen Aid forthe2 minutes?

Red Star Yeast | Reply

Hi Kay,
Yes, that would work just as well.

Happy baking!

Ellen | Reply

5 stars
Made these for thanksgiving yesterday. They were OUTSTANDING! Came out looking exactly like the photo. They were soft and fluffy. The perfect compliment to our dinner!

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