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Homemade Dinner Rolls with Honey Butter

Homemade dinner rolls with honey butter are soft, fluffy yeast rolls baked until golden brown and served warm with a smooth honey butter. A stand mixer makes kneading the elastic dough straightforward, while two rises give the rolls their tender texture.
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Prep Time 25 minutes
Cook Time 23 minutes
rising and resting 2 hours 3 minutes
Total Time 2 hours 51 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 cup whole milk warmed to 105–110°F
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, room temperature
  • 0.25 cup neutral oil for the dough
  • 1 tsp neutral oil for the bowl
  • 1 tsp kosher salt
  • 3.5 cups all-purpose flour
For the honey butter
  • 4 tbsp salted butter softened
  • 2 tbsp honey

Equipment

  • 1 5-quart stand mixer
  • 1 9x13-inch baking dish

Method
 

Make the rolls
  1. In the bowl of a 5-quart stand mixer, stir together the warm milk, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
  2. Add the egg, 1/4 cup oil, salt, and flour. Fit the mixer with a dough hook and mix on low until shaggy.
  3. Knead on medium-low for 6–8 minutes, until the dough is smooth and elastic.
  4. Transfer the dough to a large bowl coated with the remaining 1 teaspoon oil. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
  5. Line a 9x13-inch baking dish with parchment paper.
  6. Punch down the dough and divide it into 12 equal pieces.
  7. Shape each piece into a ball and arrange the balls in the dish.
  8. Cover loosely and let rise for 30–45 minutes, until the rolls look puffy and nearly doubled.
  9. Heat the oven to 350°F.
  10. Bake for 20–25 minutes, until the tops are golden brown.
Make the honey butter
  1. Stir the softened butter and honey together in a small bowl until smooth.
  2. Let the rolls rest in the pan for 5 minutes.
  3. Serve warm with the honey butter.

Notes

For soft, tender rolls, knead until the dough is smooth and elastic and let each rise continue until its visual cue is met. Store in the refrigerator for up to 3 days; freeze baked rolls for up to 2 months. For a dairy-free option, use unsweetened dairy-free milk and plant-based butter.