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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
How to Make the Best Honey Yeast Rolls
- What 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.
- 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.
Other 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
- 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
- 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.