📝 About This Recipe
These quintessential dinner rolls are the hallmark of a perfect home-cooked meal, boasting a pillowy-soft crumb and a rich, buttery finish. Infused with a touch of honey for subtle sweetness and leavened to airy perfection, they offer a nostalgic aroma that fills the kitchen with warmth. Whether served at a holiday feast or a Sunday supper, these handcrafted rolls are designed to pull apart effortlessly and melt in your mouth.
🥗 Ingredients
Dough Base
- 1 cup Whole milk (warmed to 110°F/43°C)
- 2 1/4 teaspoons Active dry yeast (1 standard packet)
- 1/4 cup Honey (clover or wildflower preferred)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 3 1/2 to 4 cups Bread flour (spooned and leveled; plus extra for dusting)
- 1 1/4 teaspoons Fine sea salt
Egg Wash and Topping
- 1 Large egg (beaten with 1 tsp water)
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, honey, and yeast. Whisk gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant, indicating the yeast is active.
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2
Add the melted butter, room temperature egg, and sea salt to the yeast mixture. Whisk until the egg is fully incorporated.
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3
Attach the dough hook. Add 3 cups of the bread flour and mix on low speed until a shaggy dough begins to form.
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4
Gradually add the remaining flour, 1/4 cup at a time, until the dough clears the sides of the bowl. The dough should be soft and slightly tacky, but not sticky to the touch.
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5
Knead the dough on medium-low speed for 5-7 minutes. You are looking for a smooth, elastic consistency; it should pass the 'windowpane test' where a small piece can be stretched thin without tearing.
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6
Lightly grease a large bowl with oil or butter. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel.
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7
Place the bowl in a warm, draft-free spot and let the dough rise until doubled in size, approximately 60-90 minutes.
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8
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
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9
Divide the dough into 15 to 18 equal pieces (about 60-70 grams each for precision). Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion on the counter.
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10
Grease a 9x13 inch baking pan. Arrange the dough balls in the pan in rows, leaving a small amount of space between them for expansion.
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11
Cover the pan loosely and let the rolls rise a second time for 45-60 minutes, or until they have puffed up and are touching each other.
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12
Preheat your oven to 350°F (175°C). Gently brush the tops of the rolls with the egg wash mixture using a pastry brush.
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13
Bake for 18-22 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F (88°C).
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14
Immediately upon removing from the oven, brush the hot rolls with the 2 tablespoons of melted butter and sprinkle with a touch of flaky sea salt.
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15
Allow the rolls to cool in the pan for at least 10 minutes before serving. This allows the internal structure to set while keeping them warm.
💡 Chef's Tips
Ensure your milk is between 105-115°F; too hot will kill the yeast, and too cold won't activate it. Use bread flour instead of all-purpose for a higher protein content, which creates a better rise and a chewier texture. If your kitchen is cold, let the dough rise inside an oven that is turned off with the oven light on. Avoid over-flouring the work surface during shaping, as too much extra flour can make the rolls dense and dry. For a make-ahead option, you can do the second rise in the refrigerator overnight and bake them fresh in the morning.
🍽️ Serving Suggestions
Serve warm alongside a slow-roasted herb chicken or a festive holiday turkey. Pair with a whipped honey-cinnamon butter for a sweeter breakfast-style treat. Use leftovers the next day to make mini sliders with ham and Swiss cheese. These are excellent for mopping up the remains of a rich beef stew or creamy potato soup. Serve with a crisp Chardonnay or a sparkling apple cider to balance the buttery richness.