Honey Butter Rolls

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the warm milk, yeast and 1 teaspoon of the honey in a stand mixer bowl. Cover loosely and let sit 5–10 minutes, until foamy on top.
2. With the dough hook on low speed, add the remaining honey, the egg and egg yolk, the melted butter, 3 cups (about 390g) of flour and the salt. Mix 1 minute, then add the remaining 1/2 cup of flour and mix 1 minute more. The dough should be thick, soft and just slightly sticky, pulling away from the bowl sides. If it is too sticky, mix in more flour 1 tablespoon at a time.
3. Knead for 8–10 full minutes in the mixer, or by hand on a lightly floured surface. If the dough gets too sticky, add 1 teaspoon of flour at a time. It should still feel a little soft.
4. Check the dough: a poke should spring back slowly. For the windowpane test, stretch a golf-ball-sized piece thin enough for light to pass through without tearing. If it tears, keep kneading.
5. Oil a large bowl, add the dough and turn to coat. Cover and let rise in a fairly warm place for 1–2 hours, until doubled.
6. Grease a 9×13-inch pan or two 9-inch square or round pans. Punch down the dough and divide into 15 pieces of about 60g each. Shape each into a smooth ball and arrange in the pan.
7. Cover loosely and let rise about 1 hour, until doubled and puffy.
8. Preheat the oven to 350°F (177°C). Bake 20–25 minutes, until golden brown on top, rotating the pan halfway through. Tent loosely with foil if the tops brown too fast.
9. Mix the honey butter topping ingredients until creamy. Remove the rolls when done and spread a generous amount on each warm roll.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilk