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Salted Honey Butter Rolls Recipe

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These Salted Honey Butter Rolls are soft, fluffy, and mildly sweetened, perfect for breakfast or as a side for any meal. Made with enriched yeast dough and brushed with a luscious honey butter glaze, these rolls offer a perfect balance of sweet and salty flavors with a tender crumb and golden crust.

Ingredients

Dough Ingredients

  • 4 tablespoons (57 grams) unsalted butter
  • 1 1/4 cups (296 grams) whole milk
  • 2 large eggs, lightly beaten
  • 1/4 cup (84 grams) honey
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 4 3/4 cups (603 grams) bread flour

Egg wash

  • 1 egg, lightly beaten

Honey Butter Topping

  • 2 tablespoons (28 grams) unsalted butter
  • 1 tablespoon (21 grams) honey
  • Flaky sea salt, for sprinkling

Instructions

  1. Warm Milk and Butter: In a small saucepan, melt the butter. Add the milk and heat until warm, about 115-120°F, ensuring it is not too hot to prevent killing the yeast.
  2. Combine Ingredients: In the bowl of a stand mixer, combine the warm milk and melted butter mixture with the beaten eggs, honey, instant yeast, and sea salt. Add about half of the bread flour and mix with the dough hook until a rough dough forms.
  3. Knead Dough: Attach the dough hook and knead on medium-low speed, gradually adding the remaining flour. Continue kneading for about 10 minutes until the dough is soft, smooth, and elastic but slightly tacky. If excessively sticky, add up to 3 tablespoons more flour, one at a time.
  4. First Rise: Lightly grease a large bowl with nonstick spray. Place the dough inside, cover with plastic wrap, and let it rise at room temperature until doubled in size, approximately 90 minutes to 2 hours.
  5. Prepare Baking Pan: Spray a 9x13-inch baking pan with nonstick cooking spray.
  6. Divide and Shape Dough: Gently deflate the risen dough and divide it into 15 equal pieces. Shape each into a tight ball by pinching the dough’s surface tightly and rolling it on a clean, unfloured counter. Place seam side down in the prepared pan.
  7. Second Rise: Lightly cover the shaped rolls with plastic wrap and let rise again until doubled in size, about 1 to 1.5 hours.
  8. Preheat Oven: Set the oven to 375°F (190°C).
  9. Brush with Egg Wash: Gently brush the surface of the rolls with the beaten egg to promote a golden crust.
  10. Bake Rolls: Bake in the preheated oven for 20 to 22 minutes or until the rolls are golden brown.
  11. Make Honey Butter: While baking, melt the butter in a small heatproof bowl in the microwave. Stir in the honey until well combined.
  12. Glaze and Finish: Immediately after baking, brush the warm rolls with the honey butter mixture and sprinkle them with flaky sea salt. Serve warm for best flavor.
  13. Storage: Store any leftover rolls in an airtight container for up to 3 days to maintain freshness.

Notes

  • Ensure milk is warmed to 115-120°F to properly activate the yeast without killing it.
  • Do not add too much extra flour; rolls should be slightly tacky to ensure softness.
  • Weighing dough pieces ensures uniformly sized rolls for even baking.
  • Flaky sea salt adds a pleasant crunch and enhances the sweet and salty contrast.
  • These rolls are best served warm but can be gently reheated.

Find it online: https://recipeplenty.com/salted-honey-butter-rolls-recipe/