Honey Yeast Rolls

Annie's Eats

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

42 comments

posted in: Breads, Rolls & Buns, Side Dish

10.29

2008

(Edited on 01.18.10 to add a new photo)

I am a fan of carbs in any form, but I especially love bread and rolls. I have made a couple of different recipes for dinner rolls before but these were absolutely outstanding! By far the best homemade rolls I have had. These were the perfect accompaniment for our beef stew, and were excellent the following evening with our chicken. (Incidentally, they are also great grabbed and stuffed in your mouth for a snack when you are running out the door.) Make these tonight, you won’t be sorry! I will make these again and again.

Honey Yeast Rolls
Printer-Friendly Version

Ingredients:
2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 tbsp. butter, melted
2 tbsp. honey

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Source: adapted from A Cookie a Day

http://www.myapplesandoranges.blogspot.com Jade

Annie – your rolls always look so delicious! I think I’m going to try to make these this week.

I just made a focaccia that turned out horrible (I’ve made it before and it was fine)…any advice? Maybe the temp of the yeast? Do you actually measure the temp or just wing it? Check out my last post for the bad bread :).
http://maryanna-bishop.blogspot.com Maryanna

Oooo. Those would make a good addition to any meal.
http://wwwbunnysovencom.blogspot.com/ Bunny

I love making rolls, I need to try this.
http://www.goodthingscatered.blogspot.com katie102006

Wow, those look SUPER fabulous. I LOVE breads, especially when they are slightly sweet!
Bev

Do you know, I think I might go make these now! They sound delicous, I’ll have to do it all by hand though…

Yummy, i love fresh bread!
Bev

just put it in to rise, will blog the results and link back to you!
It makes a lovely easy to knead dough, I feel like I have worked off some stress too, always a bonus of bread making! :o)
jbw1203

Your rolls look beautiful! I am so glad you liked them.

:)I am a carb fan too!
http://www.apotofteaandabiscuit.blogspot.com Sylvie

I’m with you on the carb loving and bread fanatic front!
Pingback: yummy honey rolls «
http://amberskitchen.blogspot.com Amber

You know how much I love rolls! These look delicious. I have got to make them sometime.
http://babablacky.blogspot.com/ Hallie

WOw those look so good. I ‘ll have to make these, and hopefully not eat all in one sitting. :)
Pingback: Honey Yeast Rolls « Kaitlyn’s Blog
Pingback: Honey Yeast Rolls « Smells Like Home
Pingback: Honey Yeast Rolls « Laura’s Recipes
Pingback: Honey Yeast Rolls « Made by Melissa
Pingback: Honey Yeast Rolls « SweetTea in Texas
Linda

going to make these rolls now. this is my first try at making rolls
Pingback: It was a Mother of a Day « The Cynical Chef
Pingback: Jackie Connelly Photography » Blog Archive » Guest post from Bakergirl Creations: Whole Wheat Honey Rolls
michelle

Hi Annie, I am planning to make these delicious rolls for Thanksgiving — how would you recommend freezing/thawing them (I’d prefer to bake this week and then just have to pull them out next week!) ? Thank you so much — I LOVE your recipes, bread recipes, especially!
Abby

Annie,

Do you think these could be made a day ahead of time? I’m thinking of making these for Thanksgiving.

Thanks!
Annie

Abby,
Yes, I think that would be fine. Then just reheat them in the oven. I’m making them for Thanksgiving too!
:) Annie
Annie

Hi Michelle,
I’m making these for Thanksgiving too, and have been wondering about whether they could be made in advance. All the times I’ve ever made them, they have been for immediate use. Last time though, I froze two after baking. We thawed and ate them last night. They still tasted good, but I thought the texture was a little gummy – maybe I should have baked them a bit longer the second time to avoid that. In any case, I think they are better fresh and I’ll be making them fresh on Thanksgiving day.
:) Annie
http://haleyleann.blogspot.com/ HaleyLeann

I made these yesterday for a family gathering and they were a hit! They turned out absolutely beautiful! Thank you so much for this recipe. =)
Jen

We just finished having these with our dinner and all I can say is….divine! They were quickly devoured by all!
Miranda

I’ve always been a bread maker, and always with mixed results…. always tasty loaves, but usually heavy and lacking in height. That was until a week ago when I stumbled upon your blog. Now I’ve made Cinnamon Swirl Bread (twice), American Sandwich Bread, and yes, these Honey Yeast Rolls. I am convinced that I have either suddenly grasped the art of bread-making, or that, realistically, you have developed the best recipes for creating delicious, involved, no-fail recipes.

Thanks Annie.
Lydia MacDonald

I made these tonight to go with dinner, and oh my gosh!! They were absolutely amazing!! Big, fluffy, delicious and easy! Thank you so much for a fabulous recipe :)
http://honeybeesweets.wordpress.com/ HoneyBee Sweets

I made these for Thanksgiving this year. I doubled the first batch and it didn’t work out that well, too much for my mixer. So for the 2nd batch, I did 2 separate batches, and they were beautiful!!! Everyone was requesting them again for next year! Thanks!
Gar Luen

Hi Annie,

This sounds like the perfect dinner roll recipe. Can I substitute the same amount of active dry yeast for the instant yeast in the recipe? Thank you!
Annie

That should be fine, just make sure you proof the yeast before incorporating it into the dough. That said, I always have better results with instant yeast which is why I call for it in these recipes.
http://www.jaimecooks.wordpress.com Jaime Szajna

These just came out of the oven and look AWESOME. Although, I did goof a little, so we have 8 giant rolls instead of 10 or 12 normal looking ones. Oh well! :)
Annie

Yay! That’s awesome. Giant is probably good, because then you won’t have to eat two (or three ;))
http://ayamegusa.blogspot.com Taylor

I just made these for our dinner tonight, and they were super easy to make. My toddler even “helped” and made his own roll. I don’t have a stand mixer, so I did the mixing & kneading by hand, and the rolls came out wonderfully. Instead of butter, I brushed Smart Balance over them, as my infant has a dairy allergy – but I’m sure they would be divine with real butter. These have the perfect sweetness and will be going into my recipe book. Thanks Annie!
http://www.chocolateandchillies.blogspot.com Asiya @ Chocolate & Chillies

I made these today..they turned out great!!! Not as pretty as yours but tasted really good! Thx for sharing…
Laura

I made these tonight, and they were divine. Big and fluffy with just the right amount of sweetness. I used active dry yeast instead of instant and all purpose flour instead of bread flour because that’s what I had on hand. I was a little nervous about the substitutions, but they didn’t seem to affect the end result. Thanks for the great recipe!
Karen

I’m am definitely trying these soon!
Denise

These were fantastic! I didn’t have honey, so I substituted a the honey with a quarter of a cup of brown sugar. (I also brushed only butter on the top.) These rolls are a perfect combination of light/fluffy/hint of sweetness/deliciousness!
Polly

Annie, we are traveling for Thanksgiving and want to make these rolls to take with us. Do you think it would be possible to make the dough and freeze it in dough balls then bake when we arrive at the Host’s house?
Annie

I’m sure it’s possible but I haven’t tried it myself so I don’t have any recommendations. I would just do a test run beforehand to figure out what works best. Good luck!
Megan

These look absolutely wonderful! I do have a question – I don’t own a stand mixer (I use a hand mixer for all my baking – it’s definitely on my Christmas list!). Could you mix it the same with a hand mixer or would that change the consistency of the dough? Thanks!
Annie

Please see the FAQ page. Thanks.
Anonymous

That is awesome! These are still my favorite dinner rolls.