📝 About This Recipe
The quintessential centerpiece of any Thanksgiving table, these rolls are cloud-like, pillowy, and infused with the gentle sweetness of wildflower honey. Crafted with an enriched dough and finished with a shimmering sea salt butter glaze, they offer a nostalgic comfort that elevates any holiday feast. These rolls are specifically designed to be the perfect vessel for soaking up savory gravy or making the ultimate next-day turkey sliders.
🥗 Ingredients
The Yeast Bloom
- 1 cup Whole milk (warmed to 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Wildflower honey (to feed the yeast)
Dough Components
- 4 to 4 1/2 cups All-purpose flour (sifted; more as needed for dusting)
- 1/3 cup Wildflower honey (remaining portion for sweetness)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 1 1/2 teaspoons Fine sea salt
The Signature Glaze
- 3 tablespoons Unsalted butter (melted)
- 1 tablespoon Wildflower honey
- 1/2 teaspoon Flaky sea salt (for finishing)
- 1 sprig Fresh rosemary (finely minced for a harvest aroma)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, 1 teaspoon of honey, and the yeast. Whisk gently and let sit for 5-10 minutes until the mixture is foamy and fragrant.
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2
Add the remaining honey, melted butter, egg, and sea salt to the yeast mixture. Whisk until the egg is fully incorporated.
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3
Attach the dough hook. With the mixer on low speed, gradually add 4 cups of flour, one cup at a time, until a soft dough begins to pull away from the sides of the bowl.
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4
Increase speed to medium and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky to the touch, but not sticking to your fingers. If too sticky, add remaining flour 1 tablespoon at a time.
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5
Lightly grease a large bowl with oil or butter. Place the dough inside, cover with a damp kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Turn it out onto a lightly floured surface.
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7
Divide the dough into 15 to 18 equal pieces (about 60-70 grams each). For precision, use a kitchen scale.
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8
Shape each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion against the countertop, creating surface tension.
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9
Place the rolls in a greased 9x13 inch baking pan, arranged in rows. They should be close but not quite touching to allow for the second rise.
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10
Cover the pan and let the rolls rise again for 30-45 minutes. They should look puffy and be touching each other now.
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11
While the rolls rise, preheat your oven to 350°F (175°C).
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12
Bake for 20-25 minutes, or until the tops are a deep golden brown. If they brown too quickly, tent loosely with foil.
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13
While the rolls bake, whisk together the 3 tablespoons of melted butter, 1 tablespoon of honey, and minced rosemary.
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14
Remove the rolls from the oven and immediately brush generously with the honey-rosemary butter. Sprinkle with flaky sea salt while the glaze is wet.
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15
Allow to cool for at least 10 minutes in the pan before serving warm. This allows the crumb to set perfectly.
💡 Chef's Tips
Ensure your milk isn't too hot (over 120°F), or it will kill the yeast; use a thermometer to be safe. For the softest crust, do not overbake; look for a golden hue rather than a dark brown. If you don't have a stand mixer, you can knead by hand for 10-12 minutes until the dough passes the 'windowpane test.' To make ahead, you can do the first rise in the refrigerator overnight; this actually develops a deeper flavor profile. Avoid adding too much extra flour during kneading, as this will result in a dense, heavy roll rather than a light one.
🍽️ Serving Suggestions
Serve warm alongside a roasted turkey and savory herb stuffing. Pair with a crisp Chardonnay or a sparkling apple cider to balance the honey sweetness. Provide an extra small dish of whipped maple butter for those who enjoy a sweeter roll. Use leftovers for mini cranberry and brie sliders the next day. Accompany with a hearty butternut squash soup for a complete harvest lunch.