Fluffy Dinner Rolls with Honey Butter Glaze Recipe
Introduction
These fluffy dinner rolls are irresistibly soft and lightly sweetened with a honey butter glaze. Perfect for any meal, they offer a tender crumb and a beautiful golden crust that will have everyone asking for seconds.
Ingredients
- 3/4 cup whole milk
- 1/4 cup bread flour or all-purpose flour
- 1 cup warm milk (roughly 110℉)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup light brown sugar, divided
- 4 cups bread flour or all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 egg plus 1 egg yolk
- 5 tablespoons unsalted butter, softened at room temperature
- 1 egg
- 1 tablespoon water
- 3 tablespoons melted butter
- 1 tablespoon honey
- Coarse sea salt, for sprinkling
Instructions
- Step 1: In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour until thick and pudding-like, about 5 minutes, to create the tangzhong. Remove from heat and set aside to cool.
- Step 2: Meanwhile, mix the warm milk, active dry yeast, and 1 tablespoon of light brown sugar. Let sit until foamy, about 5 minutes.
- Step 3: In a large bowl, whisk together 4 cups flour and kosher salt and set aside. In the bowl of a stand mixer, combine the cooled tangzhong, yeast mixture, remaining brown sugar, 1 egg plus 1 egg yolk, and softened butter.
- Step 4: With the mixer on medium-low speed, gradually add the flour mixture until fully incorporated. Continue mixing until the dough is smooth, elastic, and slightly sticky, about 20 minutes total.
- Step 5: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, about 1 to 2 hours.
- Step 6: Turn the dough onto a floured surface. Cut it into 15-16 even pieces, then roll each piece into a ball.
- Step 7: Butter a 13″x9″ baking pan or use non-stick spray. Arrange the rolls in the pan, cover loosely with plastic wrap, and let rise until puffy, about 1 hour.
- Step 8: Preheat oven to 375℉. Whisk together 1 egg and 1 tablespoon water to make an egg wash, then brush over the tops of the rolls.
- Step 9: Bake the rolls until deep golden brown, about 20-25 minutes. Near the end, combine melted butter and honey in a small bowl.
- Step 10: When the rolls come out of the oven, brush them generously with the honey butter glaze and sprinkle with coarse sea salt. Serve warm.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- Ensure your milk is not too hot when activating yeast, as too much heat can kill the yeast.
- Roll the dough balls tightly for rounder rolls that rise evenly.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to one month. To reheat, warm in the oven at 300℉ for 5-10 minutes or microwave briefly wrapped in a damp paper towel to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls without a stand mixer?
Yes, you can knead the dough by hand, but it will take about 10-15 minutes of consistent kneading to reach the right elasticity and smoothness.
What is tangzhong and why is it used in this recipe?
Tangzhong is a cooked flour and milk mixture that helps retain moisture in the bread, resulting in softer, fluffier rolls that stay fresh longer.
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Fluffy Dinner Rolls with Honey Butter Glaze Recipe
- Total Time: 3 hours 55 minutes
- Yield: 15–16 dinner rolls 1x
Description
These Fluffy Dinner Rolls with Honey Butter Glaze are soft, tender, and slightly sweetened with a luscious honey butter topping. Made with a tangzhong starter for extra fluffiness, they are perfect for any dinner table, homemade and irresistible.
Ingredients
Scale
Tangzhong Starter
- 3/4 cup whole milk
- 1/4 cup bread flour or all purpose flour
Dough
- 1 cup warm milk (roughly 110℉)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup light brown sugar, divided
- 4 cups bread flour or all purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 egg plus 1 egg yolk
- 5 tablespoons unsalted butter, softened at room temperature
Egg Wash
- 1 egg
- 1 tablespoon water
Honey Butter Glaze
- 3 tablespoons melted butter
- 1 tablespoon honey
- Coarse sea salt, for sprinkling
Instructions
- Prepare the tangzhong: In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour continuously until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove from heat and set aside to cool completely.
- Activate the yeast: In a small bowl, combine 1 cup warm milk (110℉), the active dry yeast, and 1 tablespoon light brown sugar. Let this mixture sit for approximately 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the 4 cups of flour and 1 1/2 teaspoons kosher salt. Set aside.
- Combine wet ingredients: In the bowl of a stand mixer, add the cooled tangzhong, the yeast mixture, the remaining 1/2 cup light brown sugar, 1 egg and 1 egg yolk, and the softened butter.
- Knead the dough: With the stand mixer fitted with a dough hook, run it on medium-low speed while gradually adding the flour mixture bit by bit. Continue mixing until the dough becomes smooth, elastic, and slightly sticky, which will take about 20 minutes total. The dough should be soft but hold together well.
- First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, approximately 1 to 2 hours.
- Shape rolls: Turn the risen dough out onto a lightly floured surface. Using a bench knife or chef’s knife, divide the dough into 15 to 16 even pieces. Roll each piece into a smooth ball by tucking the edges underneath and rolling it gently on the surface.
- Prepare the baking pan and second rise: Butter a 13″ x 9″ baking pan or spray it generously with non-stick cooking spray. Arrange the rolls evenly spaced in the pan. Cover loosely with plastic wrap and let rise again until the rolls are puffy, about 1 hour.
- Preheat oven and apply egg wash: Preheat your oven to 375℉. In a small bowl, whisk together 1 egg and 1 tablespoon water to make the egg wash. Brush the tops of the rolls evenly with this mixture to ensure a shiny, golden finish.
- Bake the rolls: Place the pan in the preheated oven and bake for 20 to 25 minutes until the rolls turn a deep golden brown, indicating they are fully baked.
- Prepare honey butter glaze: While the rolls bake, whisk together 3 tablespoons melted butter and 1 tablespoon honey in a small bowl.
- Glaze and finish: As soon as the rolls come out of the oven, brush them generously with the honey-butter glaze. Sprinkle coarse sea salt on top for a lovely contrast of flavor. Allow the rolls to cool slightly before serving.
Notes
- The tangzhong method helps make these rolls exceptionally soft and fluffy by pre-cooking a portion of the flour and liquid.
- For best results, let the dough knead fully in the stand mixer to develop gluten structure that results in elasticity and softness.
- Ensure that the milk added to activate the yeast is warm but not hot to avoid killing the yeast.
- The coarse sea salt sprinkled on top adds a subtle contrast and enhances the sweet honey butter glaze.
- You can store leftover rolls in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: fluffy dinner rolls, homemade rolls, honey butter glaze, soft dinner rolls, tangzhong rolls
