So today is National Homemade Bread Day. Sometime last year I put in all the national food holidays in my phone. I literally do not know where these holiday come from, who chooses them, or who chooses the dates, and why they are so incredibly random? But, every once in a while I get a notification telling me of some national food holiday. It’s usually long after Instagram told me already by seeing someone else more prepared than me, haha! But, I didn’t see this one on Instagram today and I guess I instinctively made homemade bread anyways! No social post planned, but as my bread was rising this afternoon my phone dinged and I thought how funny.
I have been wanting to share these Honey Butter Dinner Rolls for quite sometime. And with the upcoming holidays I knew I wanted to share soon, as I got a few requests on Instagram for high altitude dinner rolls. And, the holidays are the perfect time to make a full pan of dinner rolls as they will surely get eaten! These Honey Butter Dinner Rolls are so good, and so easy to make! They will make the perfect addition to your Thanksgiving or Christmas dinner table.
How To Make Honey Butter Dinner Rolls
1. First, you’ll need active dry yeast. I use an organic active dry yeast which you can find online by Nava Fresh or you can usually find Red Star at your grocery store. Make sure your yeast is good before making this recipe, as if yeast is bad, then the dough won’t rise and then you’ve just wasted ingredients and time. If yeast is opened, it’s best kept in the fridge for up to 4 months. You can keep it in the freezer for up to 6 months. If you’re unsure, test it, and have a backup! How to do you test yeast? When yeast is mixed with warm water and sugar, it will create bubbles after a few minutes. If it doesn’t, then it’s bad.
2. Melt the butter, milk, and honey together over the stovetop. You can also do this in the microwave if you prefer, I just always prefer the stove over the microwave. But, either way is fine!
3. Measure the flour, cane sugar, and salt into the mixing bowl with the yeast. I use all purpose flour for these rolls along with a little cane sugar for sweetness and salt for flavor.
4. Add in the melted butter, milk, and honey mixture and knead the dough. If you are using your stand mixer with the dough hook, this part is so easy, as the mixer does all the work for you! If you are using your hands, then you can still get the job done, it will just take a little bit longer. You want the dough to be smooth and soft in your hands.
5. Let the dough rise in a covered bowl. I like to grease the bowl for easier removal, and I usually use organic canola oil cooking spray. But, you could use butter here as well or even another type of oil. I usually put plastic wrap over the bowl as I’m in such a dry climate, but a kitchen towel will work too! Make sure the dough is in a warm and dry place so it can rise properly. Even though I give an estimate for time, always make sure the dough has doubled in size before moving on. With bread, it’s super important to look for the visual signs that it’s ready.
6. Form the dough into the rolls. I like to use a scale for this as it makes it so easy! The best part about this dough, is it can easily be formed back together so you can easily pull a small piece off to get the exact right size for each roll.
7. You’ll put the dough into a greased baking dish and cover it again. The second rise is shorter, but since you’ve just worked the dough, it’s best to let it rise again a little until it becomes springy to the touch.
8. My favorite part, brushing these rolls with honey butter and baking them off!
Honey Butter Dinner Rolls
Makes 12 rolls
10 grams(1 tablespoon) organic active dry yeast
57 grams (1/4 cup) plus 1/2 teaspoon organic cane sugar
1/4 cup warm water
1/4 cup (57 grams) organic salted butter
1 cup organic milk
21 grams (1 tablespoon) organic raw honey
446 grams (3 1/2 cups) organic all purpose flour
1 1/2 teaspoons fine sea salt
2 tablespoons (28 grams) organic salted butter
7 grams (1 teaspoon) organic raw honey
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, 1/2 teaspoon cane sugar, and warm water. Let sit for 5 minutes or until bubbly.
In a small saucepan, add the butter, milk, and honey and melt over medium heat until completely melted. Remove from heat.
Add the flour, remaining 57 grams cane sugar, and sea salt to the mixing bowl in that order. Pour the honey butter mixture over the top and knead on low until completely combined. Continue to knead for about 3 to 5 minutes, until the dough is smooth to the touch.
Grease a large bowl and transfer the dough into the bowl and cover with plastic wrap or a kitchen towel. Allow to rise for 1 to 3 hours, or until doubled in size.
Preheat the oven to 350°F. Remove the dough and form into 12 balls that weigh about 73 grams each. Tuck and fold the dough under so the tops of the dough balls are smooth. Place in a greased baking dish (I used a 10.5-inch by 7.5-inch baking dish). Cover the dish with plastic wrap or a kitchen towel and let rise for 30 minutes, or until the dough feels springy.
To make the topping: In a small bowl, add the butter and honey. Microwave for 30 seconds to melt completely. Using the pastry brush, brush the tops of the rolls with the topping.
Bake for 30 minutes or until golden brown.
Serve immediately or store in an airtight container for up to 3 days.
High Altitude — Bake at 350°F for 25 minutes or until golden brown.