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!

63 comments

posted in: Breads, Rolls & Buns, Side Dish, Yeasted Doughs

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
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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!
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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. :)
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Linda
going to make these rolls now. this is my first try at making rolls
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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.
Lauren Ochoa
These rolls are so good as to be worthy of comment even years after the original post. I’ve made them several times and the smell of them alone is worth a million bucks. Incidentally, they remind my husband of something called mojicones that he remembers from when he was a kid in Colombia. His mother wasn’t really sure what he was referring to when we asked her to track down the recipe and we had been unable to locate it on the Internet. I was under the impression that they were more of a cake, so imagine my surprise when I pulled these out of the oven to serve with dinner one might and he said, “you made mojicones!”. Needless to say, there are never any leftovers when I make them.
Anonymous
That is awesome! These are still my favorite dinner rolls.
http://openid.aol.com/rnmom502 DENISE
Oh My Gosh! These are the best rolls I have ever made. I made only 5 and froze the rest of the dough shaped into rolls for later. Now I wish I had baked more of them. Hubby and I each ate two, and we’re both eyeing that last one–daughter had better hurry and get home. The honey is what really makes these special. This will be my go-to recipe for special dinner rolls. So easy to make. I put everything in my bread machine and let it do the kneading. Couldn’t have been easier. I am having visions of Kroger’s Boarshead’s Sweet Sliced ham and lacy swiss on these rolls.
http://openid.aol.com/rnmom502 DENISE
Took the rolls I’d frozen, covered and let thaw and rise, and had them for supper. Tasted as great as they did when made fresh. Now that I know that, I’m going to make a whole bunch and keep them frozen for future eating!
Jessica Canessa
Thank you for sharing your experience, I’ve been wondering if I could make a huge batch, then pull a few out when a meal needs a fabulous roll to go with it!
Sarah Smiles
So amazing, made these rolls last night in an iron skillet as pull apart rolls. So decadent soft and full of flavor . Also shaped some of dough into a hogie for my husband, we had leftover meatballs. So I made him a meatball sandwich , minus the melted honey on top of his but did layer melted butter. I followed recipe exact on the rolls, so delish!!! Will be a staple thank you for sharing ..
http://www.facebook.com/people/Deborah-Hubler/100000563887001 Deborah Hubler
Awesome! These are delicious. My 3-year old had so much fun helping. They weren’t as pretty as yours, but yummy all the same.
Katie S
I was intimidated by the yeast and the kneading, but these came out fantastic! I didn’t have instant yeast so I used Active. I followed the directions on the back of the yeast package to proof the yeast, then in the mixer while kneading with the dough hook I added the rest of the water that Annie’s recipe called for. Everything else I did exactly as Annie stated and I was SO proud of myself! We had my parents over for dinner and my mom (a bread-making expert) said these were outstanding! Thanks Annie!
Alleybee73
Hi Annie, I have a question. I’ve made these rolls several times and LOVE them.
By far my favorite, but I was wondering if I could use half wheat flour and half regular?
Do you think they would come out fine?
annieseats
Results will vary with any substitutions. Feel free to experiment. Good luck!
sideragazer
How long do you find they last (assuming they aren’t gobbled up) on the counter? And do you just let them sit out? Or do you put them in a bag/container to store on the counter?
annieseats
I always freeze any leftovers so that they are not stale when we thaw and rewarm them again.
sideragazer
Thanks :) I think that’s been my problem with the bagels I just made. I should have just popped them into the freezer instead of leaving them out. Thanks for the recipes! I’ve just started baking bread/buns at home and am loving it! You recipes look amazing! I’m used to using active dry yeast, but I’m thinking it’s worth branching out so that I can make everything I see on your site! :)
Togo
They came out so delicious! I didn’t think I could bake rolls so light and fluffy.
Virginia
My favorite rolls by far! I.sub one cup whole wheat flour and they are still amazing.
Jeannine Ross
Details please! How long did you let them thaw and then rise? Did you do this on the counter or in the fridge for the first part? Experimenting cooks want to know! :o)
emily
These rolls are so amazing! This was the first time I’ve made rolls from scratch, and we all looooved them! Glad I tried the recipe just in time to make them on Thanksgiving… :)
Debby
I made a batch of these yesterday, up to the form into rolls phase. I froze them on a baking sheet and then put them in a zip lock. I ran a test today with just one roll to make sure it would all work out. Put the roll on the counter and covered with a clean towel for about 3 hours. When I froze them, they shriveled up, but while defrosting the roll filled back out. It turned out awesome. Can’t wait to bake the rest of these on Thanksgiving!
http://twitter.com/frenchymms sparkling74
These are beyond amazing. My sister gave me your link so I could try these out for Christmas. We are a family who has horrid, store bought and then burned rolls and it’s a disaster every Christmas. She has used these and loved them. We both have the same bread machine and though the 4 cups of flour seemed like more than it could handle, it was fine. And they baked up so amazingly. I will be posting about them very soon on my own site! I can’t recommend these enough!!
Sara Hynds-Scates
I made these into knots and baked them according to the directions for the garlic knots. I left out the honey-butter and just brushed them with egg whites before I baked them. They were delicious and a little less sweet so they went perfectly with our chili.
Cassie Veatch
I made these for Easter this year and just thought I would share with you that I made the dough in advance and just baked the rolls on the day of lunch. I let the dough rise once and then put it in the fridge overnight after I punched it down. The next morning I let the dough come to room temp and then shaped it into rolls and baked it then. It worked really well! Everyone always loves this recipe – it is delicious!
annieseats
Good to know, thanks for sharing!