Salted Honey Butter Rolls
The ultra-soft enriched dough we use provides a texture unlike any other, one that will have the whole family reaching for seconds the moment they take that first bite. Flaky, soft, and slightly sweet; these salted honey butter rolls are what dreams are made of.
Servings: 24 rolls
Ingredients
- 1 cup milk, warm (about 110°F) (I have made this recipe with fat free, whole, and 2% milk and they all work really nicely)
- 2 teaspoon sugar
- 2¼ teaspoon red star active dry yeast
- 3 tablespoon honey
- 4 tablespoon unsalted butter, softened
- 1 egg
- 3⅓ cups bread flour OR all purpose flour (plus a bit more if needed)
- 1 teaspoon sea salt flakes *Maldon sea salt flakes is my preferred brand, but any sea salt flakes should work!
Salted Honey Butter
- 4 tablespoon unsalted butter, melted
- 2 tablespoon honey
- ½ teaspoon sea salt flakes *Maldon sea salt flakes is my preferred brand, but any sea salt flakes should work!
Instructions
- Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
- Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.
- Once yeast has activated add it to your stand mixer and combine with other wet ingredients.
- With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.*If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.
- After kneading the dough for a few minutes cover your stand mixer's bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).
- While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.
- After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.(I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!
- Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don't cut it short! Set a timer for an hour and a half to preheat your oven. This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on. (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit. They usually bake for 8-10 minutes with convection on, it might be closer to 12 minutes without convection. You might also need to rotate the pan halfway through to get an even bake*)
- Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.
- Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly golden brown across the top.
- When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes - EAT & ENJOY!
Nutrition
Serving: 1roll