Why is it no one makes dinner rolls anymore? I understand the time crunch and lack of energy when you finally get home from work and then have to crank out dinner for the fam but weekends are the perfect time to stock up on these little luxuries that can be stashed away in the freezer to be enjoyed weeks later…maybe some evening when it’s dark, chilly and rainy. Well, this recipe is one of those kind of keepers. Soft and fluffy, slathered with warm butter and perhaps a drizzle of that honey you picked up at the farmer’s market, these rolls are a rare treat yet exceptionally easy to make. They mix and roll up quickly. There are two risings but the dough sits quietly in the corner while you go about your business.
The recipe makes 24 rolls so you’ll have plenty of leftovers to freeze, (and they freeze beautifully), or they can be served at breakfast as is or pulled apart and stuffed with a sausage patty or egg. The slight sweetness of this bread pairs well with a scoop of homemade chicken salad or spicy crab salad served in the opened middle. With cooler weather right around the corner consider stocking up on these little golden treasures. You’ll pat yourself on the back for planning so well!
Honey Butter Dinner Rolls
- 3 1/2 cups all-purpose flour, plus additional if needed
- 1 sachet active dry yeast
- 1 cup whole milk
- 1/4 cup honey
- 1/4 cup butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg, room temperature
- 1/4 cup butter, melted, to brush on before serving
- 1 tablespoon honey, to brush on before serving
- In the bowl of a stand up mixer fitted with a dough hook combine flour and yeast.
- In a small saucepan combine milk, 1/4 cup honey, sugar, 1/4 cup butter and salt, stirring until all ingredients are combined and heated to 105° and 115°.
- Add the milk mixture to the flour mixture and beat until just blended.
- Add the egg and beat the dough for 3-4 minutes until the dough becomes thick and soft and pulls away from the sides of the bowl. It will probably be very sticky depending on the humidity in your area. If the dough is too sticky to handle add one tablespoon of flour to the bowl and beat another minute or so. If needed add another tablespoon of flour to thicken and continue beating.
- Beat the dough until smooth and elastic about 5 minutes.
- Place the dough in a greased bowl and turn to grease the top as well.
- Cover with plastic wrap and place in a warm corner to rise for 1 hour or until doubled in size.
- Lightly spray 2 muffin pans with non-stick cooking spray.
- Punch dough down and cut in half with a bench knife or large, sharp knife. Cover half of the dough and set aside.
- Cut one half of the dough into 12 equal pieces.
- Cut each of the 12 pieces into 3 equal pieces, you should have 36 chunks of cut dough.
- With your hands gently roll each chunk into a small, fluffy ball and drop three into each muffin cup.
- Continue in the same manner with the 2nd half of the dough that was set aside.
- Cover both muffin tins and set aside to rise for 45 minutes or until double in size.
- Bake in a pre-heated oven for 8-10 minutes or until slightly golden on top.
- Remove rolls from the oven and cool for 5 minutes.
- Mix the melted butter and tablespoon of honey until well incorporated. Brush on top of each roll.
- Warm any leftovers in a pre-heated 300° oven for 5-7 minutes.
The Irreverent Kitchen 