Honey Butter Yeast Rolls

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honey butter rolls

If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish.

Honey Butter Yeast Rolls
Makes 16 rolls
  • 4½ to 4¾ cups (563 to 594 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 1 (0.25-ounce) package (7 grams) instant yeast *
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) water
  • ½ cup (120 grams) whole milk
  • ½ cup (114 grams) unsalted butter, melted and divided
  • 2 tablespoons (42 grams) honey
  • 1 large egg (50 grams)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, yeast, and salt at low speed just until combined.
  2. In a small saucepan, heat 1 cup (240 grams) water, milk, ¼ cup (57 grams) melted butter, and honey over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined, about 1 minute. Beat in egg until combined. Add 2½ cups (313 grams) flour, and beat until a shaggy dough forms, about 1 minute.
  3. Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly sticky, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if needed. Turn dough out onto a clean surface, and shape into a ball.
  4. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Line 2 rimmed baking sheets with parchment paper.
  6. On a lightly floured surface, roll dough into a 14×12-inch rectangle. Cut into 16 (3½×3-inch) rectangles, and place about ¼ inch apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, about 20 minutes.
  7. Preheat oven to 375°F (190°C).
  8. Bake until golden and an instant-read thermometer inserted in center registers 200°F (93°C), 12 to 15 minutes. Brush with remaining ¼ cup (57 grams) melted butter. Serve warm.


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