This post brought to you by White Lily Flour ~ These homemade Honey Yeast Rolls are 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.
Let Them Eat Bread
Why Use Rapid Rise Yeast?
I’ve adapted the original recipe ingredients and amounts using rapid rise yeast. When using rapid rise yeast itb allows you to deviate from the original technique that requires 3 rises. By changing the rise times to 2 instead of 3. I find it doesn’t effect the taste or texture of the rolls at all. They’re perfect for any meal or occasion and amazingly delicious.
- When measuring flour, spoon the flour into the measuring cup and level, don’t scoop. Scooping packs the flour into the measuring cup and can make baked goods dry.
- Rapid Rise and long-acting yeast react differently. Always follow the recipe for the best results.
- Rolls can be formed into rounds in advance and placed into a buttered dish and chilled overnight. The dough will continual to slowly rise in the refrigerator.
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
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Helpful Kitchen Items:
Honey Yeast Rolls
- 1/2 cup warm water 100°-110°F
- 2 (1/4 oz each) packets Rapid Rise active dry yeast
- 2 tsp honey
- 2 cups whole milk
- 2 large eggs room temperature
- 1/2 cup butter melted and cooled
- 1/2 cup honey
- 1 Tbsp salt
- 8 cup White Lily all-purpose flour
- 1/2 cup butter softened
- 1/4 cup honey
- Mix together 1/2 cup warm water, both yeast packets and 2 tsp 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, 1/2 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 1/4 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 12-16 minutes or until the tops are golden.
- 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.