📝 About This Recipe
These rolls are the quintessential centerpiece of a family feast, boasting a pillowy soft crumb and a delicate, golden-brown crust. Enriched with whole milk, farm-fresh eggs, and a touch of wildflower honey, they strike the perfect balance between savory richness and subtle sweetness. Every bite melts in your mouth, leaving behind the comforting aroma of toasted yeast and clarified butter.
🥗 Ingredients
The Yeast Bloom
- 1/4 cup Warm Water (between 105-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Wildflower Honey (to feed the yeast)
Dough Components
- 1 cup Whole Milk (slightly warmed)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1/4 cup Wildflower Honey (for sweetness and moisture)
- 1 Large Egg (at room temperature)
- 1 1/2 teaspoons Fine Sea Salt
- 4 cups Bread Flour (plus extra for dusting; high protein is best)
The Finishing Glaze
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Honey (whisked with the butter)
- 1 pinch Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 teaspoon of honey. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
Add the warmed milk, melted butter, remaining 1/4 cup honey, and the egg to the yeast mixture. Whisk by hand until the egg is fully incorporated.
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3
Attach the dough hook to the mixer. Add 2 cups of the bread flour and the sea salt. Mix on low speed until a thick batter forms.
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4
Gradually add the remaining flour, 1/2 cup at a time, while mixing on medium-low. Continue until the dough begins to pull away from the sides of the bowl.
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5
Knead the dough on medium speed for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but it shouldn't stick to your clean finger.
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6
Lightly grease a large bowl with oil or butter. Place the dough inside, cover with a damp kitchen towel, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
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8
Divide the dough into 15 equal pieces (about 75-80 grams each). Use a kitchen scale for the most uniform-looking rolls.
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9
Shape each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion against the countertop.
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10
Place the shaped rolls into a greased 9x13 inch baking pan, arranged in 3 rows of 5. Cover and let rise for a second time for 45 minutes.
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11
Preheat your oven to 350°F (175°C) while the rolls finish their second rise.
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12
Bake for 20-25 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F.
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13
Immediately upon removing from the oven, brush the tops generously with the honey-butter mixture and sprinkle with a touch of flaky sea salt.
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14
Allow the rolls to cool in the pan for at least 10 minutes before pulling them apart to serve.
💡 Chef's Tips
Always use a thermometer to check your liquid temperatures; if the water is too hot, it will kill the yeast. For a softer crust, keep the rolls close together in the pan so they rise 'up' rather than 'out'. If you don't have bread flour, all-purpose flour works, but the rolls will be slightly less chewy. Avoid over-flouring your work surface during shaping, as a little tension against the counter helps create a smooth 'skin' on the roll. To make ahead, 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 holiday turkey. Pair with a savory beef stew or creamy tomato basil soup for dipping. Split them open and fill with leftover ham and Swiss cheese for gourmet sliders. Complement the honey notes with a crisp glass of Chardonnay or a sparkling apple cider. Provide an extra ramekin of whipped cinnamon butter on the table for indulgence.