These sweet butter dinner rolls are made with no special equipment, and they come out fluffy and light and downright yum. Add warm water to a bowl, then sprinkle in the yeast and add a little sugar. Then mix everything in, and you will proof that about ten minutes.
The mixture should be nice and foamy once the yeast has activated; if it has not, you will leave it for an extra five minutes or check the temperature of the water you are using. Your water should not be too hot or too cold; it should be lukewarm, which is the perfect temperature to activate the yeast.
Add the yeast mixture into a large mixing bowl and add in milk, lightly beaten eggs, sugar, and softened butter. Mix everything; you can use a hand mixer, then start adding the flour a little bit at a time in batches until everything is well combined.
Make sure the flour is well moistened into the batter, then take the dough and place it in a greased bowl, cover with plastic wrap, then let it sit for about two hours or until it has doubled in size.
Meanwhile, make the honey butter mixture by melting butter in a small bowl, then add honey and powdered sugar and mix until well combined. You can customise this recipe by adding cinnamon and pumpkin spice just to add extra flavour.
Flour your work surface the take the risen dough and just toss it around for a minute. Then divide it into two equal-sized balls and roll the dough out like a pizza about a quarter of an inch thick, then cut the dough into small slices.
You can do whatever sizes you want; go ahead and brush this dough with the honey butter mixture and then roll it from one end to the other. Line them on a baking tray or dish lined with parchment paper and cover them with a plastic wrap, then let them proof for the second time for about 45 minutes.
Remove the plastic wrap and bake them in a preheated oven at 375 degrees Fahrenheit for 15 to 20 minutes. Your rolls should be golden brown once they are out of the oven. Brush them with the remaining honey butter mixture, and serve them nice and warm.
Ingredients;
- 1/3 cup very warm water
- 1 envelope active dry yeast, 2 1/4 tsp
- 5 Tablespoons + 1/4 teaspoon sugar
- 1 1/3 cups warm whole milk
- 1 large egg, slightly beaten (room temperature)
- 1 1/2 tsp salt
- 5 tablespoons butter, chopped and softened
- 4 cups all-purpose flour; may need more
Honey Butter;
- 4 Tablespoons butter, softened
- 3 Tablespoons honey
- 3 Tablespoons confectioners sugar
Instructions;
- In a small bowl, add warm water, then sprinkle in the yeast and 1/4 teaspoon of sugar and stir gently until combined.
- Let the mixture rest for 10 minutes until foamy, then pour the yeast mixture into a large bowl and add 5 tablespoons sugar, warm milk, egg, salt, and butter. Mix until well combined.
- Gradually add in flour, mixing well after each addition. (You will need to switch to using a rubber spatula once the mixture becomes a sticky dough)
- Transfer dough to a large, greased bowl, cover the bowl with plastic wrap and place in a warm, draft-free area for about 2 hours or until doubled in size.
- Transfer dough to a floured surface and add just enough flour to the dough and hands to handle the dough without it sticking to your hands.
- Divide dough into two equal balls, then roll out the balls into 13-inch circles (like a pizza) and slice the dough with a pizza cutter into small wedges.
- Brush dough with honey butter, then roll each wedge up starting at the widest end.
- Place rolls on a greased cookie sheet, pointed tip tucked under.
- Cover with plastic wrap and place in a warm area until rolls are doubled in size, about 1 hour.
- Preheat oven to 375 and bake for 15-20 minutes or until golden.
- Brush hot rolls with leftover honey butter and serve warm.
