Description

A soft, buttery, slightly sweet roll that rises tall, bakes golden, and melts in your mouth.

Ingredients

Scale

1 cup Whole Milk, warmed
2 1/4 tsps Yeast
6 TBS Honey, divided
1 Egg
1 stick, Salted Butter, divided (4 TBS melted, 4TBS softened)
1/2 tsp Kosher Salt
3 1/2 cups of All Purpose Flour

For the Honey Butter Slather:

Mix together 4 T softened butter and 3 T honey and set aside. You’ll use this to be used on the rolls before and after baking.

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Instructions

In a large bowl, whisk the warmed 1 cup of whole milk with the 2 1/4 teaspoons of yeast and 3 tablespoons of honey. Set a timer, and let this bloom for 10 minutes.
While your yeast blooms, melt your 4 tablespoons of butter, and set aside to cool slightly.
After 10 minutes, whisk in your 4 tablespoons of melted butter and one egg. Using a dough whisk, give these a good whisk.
Add in the half teaspoon of salt, and 3 1/2 cups of flour. Using your dough whisk, turn the dough until quite shaggy.
Flip your bowl over onto a clean work surface, and using clean hands, knead the dough for exactly 5 minutes. It should come together in a nice, supple dough ball. If it’s still a bit dimply, knead for another couple of minutes.
Place back into your large bowl, cover, and set in a warm place to rise for 1.5 hours.
After 1.5 hours, remove the dough, and roll out into a large rectangle. The rectangle should measure 12” x 18” to get 16 rolls.
Cut a line through the center of the long side (see video!), then cut into 2 inch portions from there.
Brush the Honey Butter Slather over all the dough, then roll up each roll, and place in a buttered baking dish. Place each rolls about 1”-2” apart. ((I personally like to set the seam side on the side, or on the bottom. As they rise, they will kind of flip and flop, just adjust as needed.))
If you are baking the same day, let these rise 1.5 hours. If you are making the night before, cover with plastic wrap and refrigerate overnight (up to 24 hours). See notes for baking later directions.
You want every roll to be touching. Like humans, rolls need each other to rise up! When they’ve risen and are touching, they are ready to bake.
Preheat your oven to 350˚, and bake the rolls for 18-25 minutes, depending on your oven. When the rolls are golden brown on top, remove from the oven, and brush more Honey Butter Slather on top! I also like to give a little sprinkle of flaky sea salt.

Notes

To Make Ahead: Prepare the dough up until the final rise. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.

To Prepare and Freeze: Assemble the rolls up until you are ready to bake, then cover the pan with plastic wrap, and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed. You can also flash freeze the rolls on a piece of parchment paper, with lots of room between each one. Pop the frozen unbaked rolls into a freezer safe container, then when you need a couple of rolls for dinner time, pull some out. Let them thaw and rise, covered, at room temperature for a few hours before baking as instructed.

To Bake and Freeze: Make the rolls, then let them cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.