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+ servings

Honey Yeast Rolls

Course Bread
Cuisine American
Keyword honey-yeast-rolls
Prep Time 20 minutes
Cook Time 16 minutes
Rise Time 2 hours
Total Time 36 minutes
Servings 36 rolls
Author Melissa Sperka


  • 1/2 cup warm water 100°-110°F
  • 2 1/4 oz 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.
  • Lower the speed of the mixer and 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, using the paddle attachment beat on medium speed for 6 minutes.
  • Remove the dough from the paddle, 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.


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.