Honey Butter Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">240ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">55g honey</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For the honey butter glaze:</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">30g honey</li><li class="ingredients-single-item">¼ tsp flaky sea salt (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm (9-inch) round cake pan or baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Digital kitchen thermometer (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your milk to approximately 38°C (100°F) – it should feel warm but not hot to the touch. This temperature activates the yeast without killing it. Pour the warm milk into the bowl of your stand mixer and sprinkle the yeast over the surface. Add 1 tablespoon of the honey and gently stir. Let this mixture sit for about 5-10 minutes until it becomes foamy and fragrant, indicating the yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the yeast is activated, add the remaining honey, 1 egg, softened butter, and salt to the bowl. Mix on low speed until combined. Gradually add the flour, about 150g at a time, mixing between additions. The dough will initially be sticky, but continue mixing until it comes together and begins to pull away from the sides of the bowl, about 5-7 minutes. The gluten development from this mixing creates the structure needed for soft, fluffy rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead the dough for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. To test if it's ready, perform the "windowpane test" by taking a small piece of dough and gently stretching it between your fingers – it should stretch thin enough to see light through without tearing immediately.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free spot to rise until doubled in size, approximately 1-1.5 hours. The ideal rising temperature is 24-27°C (75-80°F). This first rise develops flavor and creates the airy texture in your finished rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Transfer to a clean, lightly floured surface and divide into 12 equal portions (about 75-80g each). For perfectly even rolls, use a kitchen scale to weigh each portion. Shape each piece into a tight ball by pulling the edges toward the center and pinching them together, then rolling between your palms on the counter to create surface tension, giving you that beautiful rounded shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly grease your baking pan and arrange the dough balls inside, leaving a small gap between each one to allow for further rising. Cover again and let rise for 45-60 minutes until puffy and nearly doubled in size. About 20 minutes before baking, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Beat the remaining egg with 1 tablespoon of water to create an egg wash. Gently brush the tops of the risen rolls with this egg wash, being careful not to deflate them. This will give your rolls that gorgeous golden-brown color as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 18-20 minutes, or until the tops are deeply golden brown and the internal temperature reaches 88-90°C (190-195°F) if using a thermometer. If the rolls are browning too quickly, loosely cover with aluminum foil for the last few minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the rolls are baking, prepare the honey butter glaze by combining the melted butter and honey in a small bowl, whisking until completely incorporated. As soon as the rolls come out of the oven, generously brush the tops with about half of the honey butter mixture. The hot rolls will absorb the glaze, creating that signature sweet, buttery flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the rolls to cool in the pan for 5-10 minutes, then transfer to a wire rack. Brush with the remaining honey butter glaze and sprinkle with flaky sea salt if desired. This double glazing ensures maximum flavor and that beautiful glossy finish. Serve warm for the most heavenly experience – the slight tackiness of the honey glaze and the pillowy interior create a truly memorable roll that pairs perfectly with any meal or stands alone as a sweet treat.</li></ol>