Why You’ll Love Tried & True Honey Butter Rolls Recipe

The honey both in the dough and as a topping gives these rolls a light, sweet flavor that elevates classic dinner rolls into something memorable.
With just 7 core ingredients (milk, yeast, honey, egg + yolk, butter, flour, salt), the dough is rich and forgiving enough for bakers of different skill levels.
The kneading and rising process builds a soft, tender texture that rivals bakery rolls.
The honey butter topping brushed right out of the oven adds an extra layer of melt-in-your-mouth luxury.
They’re versatile: serve warm as dinner rolls, alongside soup or salad, for breakfast with jam, or even as slider buns.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole milk (warmed)
Instant or active dry yeast
Honey (divided use: in dough + topping)
Large egg + extra yolk
Unsalted butter (melted & slightly cooled)
Bread flour (or all-purpose)
Salt
For the topping: soft unsalted butter + honey

Directions

Whisk the warm milk, yeast, and 1 teaspoon of honey together in a mixer bowl. Cover and let sit for 5–10 minutes until foamy.
With a dough-hook attachment (or by hand), add the remaining honey, egg + yolk, melted butter, about 3 cups of flour, and salt. Mix on low for 1 minute.
Add the remaining flour and mix for another minute, until the dough begins pulling away from the sides.
Knead the dough (with mixer or by hand) for 8–10 minutes, until it’s soft, slightly tacky, and elastic.
Lightly grease a large bowl, place the dough inside, turn to coat, and cover. Let rise in a warm spot until doubled in size, about 1–2 hours.
Grease a 9×13-inch baking pan (or two 9-inch pans). Punch down the dough, divide into 15 equal pieces (~2 oz each), shape into smooth balls, and place in the pan.
Cover loosely and let the rolls rise again until doubled, about 1 hour.
Preheat the oven to 350 °F (177 °C). Bake for 20–25 minutes, rotating the pan halfway through if needed. Tent with foil if browning too quickly.
While the rolls are baking, mix very soft butter with honey for the topping.
As soon as the rolls come out of the oven, spread the honey butter mixture over the tops. Serve warm, with extra honey butter if desired.

Servings and timing

Yield: 15 rolls
Prep time: ~3 hours 25 minutes (including rise times)
Cook time: 22 minutes
Total time: ~3 hours 45 minutes

Variations

Use bread flour for a chewier texture, or all-purpose flour for convenience—both work well.
Add a little vanilla extract or swap whole milk for buttermilk for a slightly tangy flavor.
Substitute up to 1 cup of whole wheat flour for a heartier version.
Shape into smaller slider buns for mini sandwiches or party appetizers.
Brush with cinnamon or herb-infused butter instead of honey butter for a unique twist.
Refrigerate shaped rolls overnight and bake fresh the next day.

Storage/Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. Refrigerate after that for up to 1 week.
To freeze: let rolls cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
To reheat:
- Oven: Preheat to 300 °F (149 °C), cover rolls loosely, and warm for about 10 minutes.
- Microwave: Heat individual rolls for 15–20 seconds for a quick warm-up.
Reheat gently to maintain softness and prevent drying out.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works just fine. The rolls will still be soft and fluffy, though bread flour provides a slightly chewier bite.

My dough was very sticky and hard to handle—what did I do wrong?

Dough texture can vary based on humidity and measuring. If it’s too sticky, add a tablespoon of flour at a time during kneading, but keep it slightly tacky for best texture.

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand for about 8–10 minutes on a lightly floured surface.

I want to prepare these ahead of time for a gathering. Can I do that?

Definitely. Shape the rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking.

Do these rolls freeze well?

Yes. You can freeze either the baked rolls or the shaped, unbaked ones. For unbaked rolls, let them thaw and rise before baking.

Can I double the recipe for a larger crowd?

It’s best to make two separate batches instead of doubling the recipe, which ensures even kneading and rising.

What kind of milk should I use?

Whole milk is ideal for richness, but you can substitute with 2%, skim, or non-dairy options if needed.

My rolls browned too quickly on top but weren’t done inside. What can I do?

Tent them loosely with foil partway through baking and make sure to place the pan on a middle or lower rack in the oven.

Can I use a bread machine for this recipe?

You can use the bread machine for kneading and rising, then shape the dough manually and bake in the oven.

What should I serve these rolls with?

They’re delicious on their own but also great with butter, jam, or used as buns for sliders or breakfast sandwiches.

Conclusion

This tried-and-true honey butter roll recipe delivers irresistibly soft, fluffy rolls with a delicate sweetness from honey. Whether you’re baking for a family dinner, holiday spread, or cozy weekend treat, these rolls bring homemade warmth and bakery-level results. With simple ingredients and a rich finish, they’re sure to become a go-to favorite.

Tried & True Honey Butter Rolls

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These soft and fluffy honey butter rolls are the perfect addition to any meal. Slightly sweetened with honey and topped with a rich honey butter glaze, they’re ideal for holiday dinners or cozy family gatherings.

Author: Emily
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Yield: 12 rolls
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the warm milk, yeast, and sugar together in the bowl of a stand mixer. Cover and let sit for 5 minutes until foamy.
Add the egg, honey, and melted butter. Mix to combine.
Add 3 cups of flour and the salt. Mix on low speed with the dough hook until combined. Add remaining flour as needed to create a soft dough.
Knead the dough for about 2 minutes in the mixer, then transfer to a lightly floured surface and knead by hand for 2-3 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Once risen, punch down the dough and divide into 12 equal pieces. Shape each into a ball and place in a greased 9×13-inch baking pan.
Cover the rolls and let them rise for another hour until puffy.
Preheat oven to 350°F (177°C). Brush rolls with melted butter before baking.
Bake for 20-25 minutes, until golden brown.
Remove from oven and brush with optional honey butter topping. Serve warm.

Notes

You can make the dough ahead and let it rise in the refrigerator overnight.
These rolls freeze well after baking – reheat before serving.
Use bread flour for a slightly chewier texture if desired.
For a sweeter finish, increase the honey in the dough or drizzle more honey butter on top.

Nutrition

Serving Size: 1 roll
Calories: 220
Sugar: 7g
Sodium: 170mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg