HONEY BUTTER YEAST ROLLS
A roll and some butter; wrap it up for me and let me enjoy it for the rest of my life.
If someone asked me what my last meal on Earth would be, I would happily say bread and butter.
I’ve professed my love for bread and butter here before and can I just say that I can’t be the only one who feels like this.
- A savory croissant with a sugary honey butter
- A salty focaccia with a pesto butter
- A soft artisan loaf with salted butter and sea salt sprinkled on top
- A french loaf slathered with garlic parsley butter and baked until warm and melty
I could go on and on about my favorite bread and butter combinations…
A warm baked base, a softened salty lush butter sweetened with a high quality drippy honey, a yeasty pillowy soft fluffy roll with a crisp bottom layer that has the most satisfying crunch.
THAT right there equals these HONEY BUTTER YEAST ROLLS.
Sign me up and send me on my way, please and thank you.
I love a roll for a side dish, or an easy app, or a lunch option, or even a middle of the day pick me up with a cup of coffee. You just can’t beat it.
If you’re feeling super inspired, I love the addition of thinly sliced ham and gruyere cheese all melty or a turkey pesto mayo sandwich.
Catch me salivating over here thinking about eating these right now.
And if you’re looking for something perfect for Thanksgiving this year, this could be your recipe!
I don’t usually make my own bread or my own rolls because it always seems like it’s a whole ordeal. But these rolls from Half Baked Harvest are definitely beginner friendly, with minimal ingredients, and super quick. And with the elevation of the honey butter that’s made with delicious honey and salted Irish Butter, you can’t not try these!
The recipe uses instant yeast (YES!), and even has honey in the dough as the sweetener.
The rolls have a quick rise and can be made the day of without letting them rest overnight, win win win!
And do not forget that sea salt sprinkle on top once you’ve buttered them.
I’ve been garnishing everything with sea salt lately (you can just call me Salt Bae).
HONEY BUTTER YEAST ROLLS
Ingredients
YEAST ROLLS
- 1 PACKET RAPID RISE YEAST
- 1 CUP WHOLE MILK WARM
- 3 TABLESPOONS HONEY
- 4 TABLESPOONS SALTED BUTTER ROOM TEMPERATURE
- 3 1/4 CUPS FLOUR UP TO 3 1/2 CUPS FLOUR
- 1/2 TEASPOON SALT
- 1 LARGE EGG ROOM TEMPERATURE
- CHUNKY SEA SALT FOR GARNISHING
SALTED HONEY BUTTER
- 3 TABLESPOONS HONEY
- 6 TABLESPOONS SALTED IRISH BUTTER MELTED
Instructions
YEAST ROLLS
- USING A STAND MIXER WITH THE DOUGH HOOK, COMBINE FLOUR, YEAST, AND SALT.
- ONCE COMBINED, ADD IN WARM MILK, EGG, HONEY, AND SOFTENED BUTTER, MIX UNTIL COMBINED FOR ABOUT 4-5 MINUTES.
- IF THE DOUGH IS FEELING VERY STICKY, ADD IN THE EXTRA 1/4 CUP FLOUR AND COMBINE AGAIN.
- REMOVE THE BOWL, COVER IN PLASTIC WRAP AND LET REST FOR 15 MINUTES OR UP TO 3 HOURS ON THE COUNTER.
- PREHEAT OVEN TO 350 DEGREES AND GREASE A 9X13" BAKING DISH*
- SPRINKLE FLOUR ON YOUR WORK SURFACE AND PLACE DOUGH ON THE SURFACE. PUNCH IT DOWN AND SPLIT THE DOUGH INTO HALF IN TWO PIECES.
- USING A ROLLING PIN AND MORE SPRINKLED FLOUR AS NEEDED, ROLL EACH HALF OUT TO A 12" SQUARE (ABOUT 1/4" THICK).
- BRUSH EACH HALF WITH THE SALTY HONEY BUTTER THEN CUT EACH SQUARE INTO 6 LONG STRIPS USING A PIZZA CUTTER. ROLL EACH UP ONTO ITSELF INTO THE ROLL SHAPE AND PLACE IN THE GREASED DISH WITH THE SEAM SIDE DOWN. SAVE THE LEFTOVER HONEY BUTTER FOR TOPPING.
- COVER THE DISH WITH PLASTIC WRAP AND SET ON THE COUNTER FOR 30 MINUTES (OR IN THE FRIDGE OVERNIGHT- SEE NOTE**).
- BAKE THE DISH OF ROLLS FOR 18-25 MINUTES, ONCE FLUFFY AND GOLDEN BROWN ON TOP, REMOVE AND BRUSH WITH HONEY BUTTER AND SPRINKLE WITH SEA SALT.
SALTED HONEY BUTTER
- WHISK MELTED BUTTER WITH HONEY UNTIL COMBINED.
Notes
Tell me, what would your last meal on Earth be?
Much love,
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