Honey Dinner Rolls
Recipe notes:
The dough is done kneading when the dough springs back and is smooth and elastic
The dough is done rising when doubled in size, but a good test is that it does not spring back when poked
It’s always better to have a sticky/wet hydrated dough than one that is too dry, so begin kneading even if the dough seems too sticky, and you can add more flour as you go
I used fast-acting yeast in this recipe, however active-dry or fresh yeast should work, it just may mean you need to adjust the timing of the recipe
This recipe was tested using cup measurements, so the metric measurements may not be as exact. If you’re using metric measurements, you can adjust the flour or liquid if the dough is too wet/dry.
Ingredients:
1.5 cups milk (350 ml)
4 tbsp salted butter, melted (50 g butter)
1/3 cup honey (113 grams)
4 tsp fast-acting yeast
1 tsp sugar
4 cups strong flour, will likely need to add more as you knead (500 g)
1 egg
1 egg yolk
1 egg, for the egg wash
Cinnamon Honey Butter:
1 stick salted butter, softened (115 grams)
1 tbsp powdered sugar
1/4 cup honey (85 grams)
1 tsp cinnamon (feel free to add more)
Salt to taste
In a saucepan, melt your milk, butter, and honey and let it cool. It should be bath water temperature when you use it.
In a small bowl, combine the yeast and sugar. Add a bit of the milk & butter mixture to the yeast and stir. Let it sit for about 5 minutes or until slightly bubbly.
In another small bowl, whisk the egg and egg yolk.
Add your flour to a larger bowl and make a well in the center. Into the well, add in the milk mixture, yeast mixture, and the eggs. Stir with a wooden spoon until combined and form a tacky dough.
Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes, adding more flour as needed. Be careful that the dough remains almost wet feeling, you don’t want a dense, hard ball of dough. You will know it’s ready when you can form a smooth, elastic ball, and it springs back when pressed lightly.
Place the dough ball into a lightly oiled bowl and loosely cover with oiled cling film. Let rise for an hour or until about double in size.
When ready, punch the dough down. This will redistribute the CO2 in the bread.
Knead the dough for about a minute, and then divide your dough into 12 even balls.
I like to let the balls sit for about 5 minutes to relax the gluten. This will make shaping easier.
Shape your dough into smooth tight balls, and place them onto a lightly oiled or buttered baking sheet. Lightly cover with oiled cling film and let them rise again until doubled in size. This will take about an hour.
Heat your oven to 200 degrees Celcius/375 degrees F, and egg wash each roll. Place them in the oven for 15-20 minutes or until deep golden brown.
Brush the top of each roll with melted butter and flaky salt.
If making, stir or whip all of the cinnamon honey butter ingredients together and enjoy!
