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This homemade Honey Yeast Rolls recipe will make a heavenly addition to any meal. Made-from-scratch yeast dough is formed into rolls then allowed to rise until tender and doubled in size. After baking, they're brushed liberally with honey butter making them impossible to resist.
Easy Honey Yeast Rolls Recipe
There's nothing quite like the smell of fresh bread baking, is there? It's heavenly. The recipe for these incredible honey yeast rolls came across my path many years ago and they're still a family favorite. Loving bread, and in particular bread with a hint of sweetness, made these rolls jump right off the page and directly into my mixing bowl. Then into my oven. Then into my mouth. It's a natural progression. They're perfect for any meal or occasion and amazingly delicious.
How to Make the Best Honey Yeast Rolls Recipe
- Ingredients you'll need to make homemade honey yeast rolls: For this recipe you'll need all purpose flour, sugar, salt, rapid rise yeast, whole milk, eggs, butter and honey. You may also opt to use buttermilk in place of whole milk.
- Kitchen tools you'll need: A stand mixer or hand mixer, measuring cups and spoons, large bowl, kitchen towel and 13 x 9 inch baking pan.
- While you don't have to use a stand mixer to make homemade honey yeast rolls, it sure does help with the kneading of the dough. You can also knead the rolls dough by hand on a lightly floured surface.
- Why Use Rapid Rise Yeast? When using rapid rise yeast this allows you to deviate from the bread making technique that requires 3 rises. By changing the rise times to 2 instead of 3 to make the process more fast. It doesn't effect the taste or texture of the rolls at all, and shortens the preparation time. Winning!
- When measuring all purpose flour, spoon the flour into the measuring cup and level, don't scoop. Scooping the measuring cup into the flour causes it to become compacted and therefore adds unwanted volume of the rolls. It can make any baked goods from cookies to cakes and bread, dry.
- Rapid Rise yeast, instant yeast and long-acting yeast are all designed to react differently. Always follow the recipe with no substitutions for the best result.
- You can fully assemble these dinner rolls in advance and place them into a buttered baking dish, then chill in the refrigerator overnight. The dough will continual to slowly rise even when chilled.
- These rolls can be frozen for future use after forming them into rolls for the final rise. Place them onto a baking pan lined with parchment paper without touching and freeze solid. Package in a freezer safe Ziploc bag or airtight container then bake them when you're ready.
More Southern Homemade Rolls and Bread Recipes to Make
I'm an avid and skilled baker after years and years of practice. Other rolls and bread recipes you may like to try from the recipe index:
- Praline Pecan Cinnamon Rolls are smothered with a decadent praline sauce.
- Garlic Parmesan Pull Apart Rolls use a shortcut hack to make prep a cinch.
- Dutch Oven Artisan White Bread has that soft interior with crunchy exterior that makes it so appealing.
- Homemade Sunflower Oat Wheat Bread has a delicious nutty flavor.
- My recipe for Cinnamon Swirl Raisin Bread is perfection.
- Gorgeous Twisted Cinnamon Rolls drizzled with icing.
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Disclosure: The J.M. Smucker Company has compensated me for this post as one of their 2015 Brand Ambassadors representing White Lily flour. The opinions and text are all mine. Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa
Honey Yeast Rolls
Servings: 36 rolls
Calories: 181kcal
Ingredients
- ½ cup warm water 100°-110°F
- 2 (¼ oz each) packets Rapid Rise active dry yeast
- 2 teaspoon honey
- 2 cups whole milk
- 2 large eggs room temperature
- ½ cup butter melted and cooled
- ½ cup honey
- 1 tablespoon salt
- 8 cup all-purpose flour
- ½ cup butter softened
- ¼ cup honey
Instructions
- Mix together ½ cup warm water, both yeast packets and 2 teaspoon honey in a mixing cup or bowl. Let stand for 5 minutes or until it becomes frothy and bubbles form on top.
- In a small saucepan heat 2 cups of whole milk over medium heat until warmed to 100°-110°F. Do not boil.
- Using the paddle attachment in the bowl of a stand mixer beat together the warmed milk with eggs, melted butter, ½ cup honey and salt. Add the yeast mixture into the bowl, mixing just until combined.
- Switch to the dough hook. Lower the speed of the mixer. Gradually add 8 cups of flour to the liquid 1 cup at a time. The dough will be sticky.
- After all of the flour has been added increase mixer speed to medium. Knead on medium speed for 6 minutes.
- Remove dough from hook, form into a ball and place into a lightly greased bowl. Cover with plastic wrap or a dish towel. Let rise in a warm draft free place for 1 hour or until doubled.
- After rise, punch down the dough and turn out onto a lightly floured surface or silpat. Divide the dough into roughly ¼ cup portions and roll into balls.
- Place side by side in a buttered 13 x 9 inch baking pan. Cover with plastic wrap and let rise in a warm draft free place for 1 hour.
- Bake at 400°F for 20- 25 minutes or until the tops are golden. (Bake time may vary slightly depending on size of rolls)
- In a small bowl mix together softened butter and honey. Brush the tops liberally with honey butter after baking. Serve any remaining honey butter on the side.
Notes
When using regular or long-acting active dry yeast the dough will need to rise twice before forming into rolls. After kneading the dough for 6 minutes, cover and let rise for 1 hour. After 1 hour punch down the dough then re-cover and let rise another hour. Follow the recipe instructions from the step of forming into rolls allowing an additional hour after formed into rounds for the rolls to rise.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 249mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Allie
Hi Melissa! I've used this recipe several times and it's such a winner! A huge hit with everyone! My family requested them this year for Thanksgiving, but we're traveling the day before, so I was hoping to make these on Tuesday evening then bake on Thursday. Can you refrigerate two nights in a row? Thanks!
Melissa
Hi Allie, I'm so happy you're enjoying these. While I have done it making them the night before, I haven't tested multiple days in advance. If you try it, let us know how it goes.
Erin
The recipe says it yields 36 rolls - I’m assuming they have to be baked in (2) 9x13 inch pans so they all fit? Thank you very much - I can’t wait to try these!
Melissa
Only if you want the rolls to bake separately. If so, use a jelly roll pan.
Sunny
Found this on Pinterest and made them the day before Thanksgiving. Holy smokes these are amazing. I got 24 rolls out of it. I did the taste test and these are light and airy with the perfect mix of salt and Athena sweetness of honey. Very time consuming but I’ll definitely be making these again!
Melissa
Thanks so much!
Syd
Is this recipe easy to half? They look great for thanksgiving, but we only have 4 people. Probably only need about half the recipe
Melissa
You can halve this, if you like. Alternatively, make a full batch, form into rolls, and freeze half on a sheet pan before rising. After fully frozen store in an airtight freezer safe bag until you need them.
Janet
I made these rolls for Easter dinner today. I have a surplus of honey and I was looking for good recipes using honey. I am an experienced baker. These rolls are some of the best I have ever baked. The light and airy texture is a delight, the honey butter brushed on top is delicious. Follow the instructions exactly as written. Thanks for this recipe.
Ghordan
What if I don't have a stand mixer I only have hand? Should I just not attempt this recipe?
Melissa
You can do it kneading by hand or using a hand mixer if you have a dough hook attachment, sure.
Ron
Are these rolls soft, airy and fluffy like the rolls found at Sizzler? Have not been able to locate any recipes like the Sizzler Honey Yeast Dinner Rolls.
Melissa
I'm not sure, sorry.
Sonja Allen
What size pan was used to bake these rolls? Thanks!
Melissa
I used a shallow 9 x 13-inch baking dish to bake these rolls.
Peggy
Hi...if I want to make these for Easter Sunday...can I make them on Saturday and bake them off on Sunday morning?
Jill Tuell
I can tell you for sure that these rolls can be made the evening before and baked the next morning. Just roll them and place in prepared baking pans, then refrigerate. The next morning, let rise an hour or so then bake! A huge hit in my house & my church!
Melissa
Glad you're enjoying this one, thanks!
Arthur in the Garden!
Yummy!
JennR
Hi,
Can you tell me if I can substitute Almond milk instead of real milk? I am allergic to milk but want to make sure that these will still bake properly .
Thanks
Melissa
It's a great question. I haven't tested almond milk in this recipe. If you try it let us know how it goes!