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Honey Butter Dinner Rolls

These soft and fluffy Honey Butter Dinner Rolls are made with a tangzhong for an incredibly tender, pillowy texture. Fresh from the oven, the golden rolls are brushed with sweet honey butter and finished with flaky sea salt for an irresistible homemade bread that's perfect for holidays, family dinners, or special occasions.
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Prep Time 35 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 rolls
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Tangzhong
  • 30 g all-purpose flour
  • 125 g water or use half water and half whole milk
Dough
  • 7 g active dry yeast
  • 165 g milk warmed to 108-110°F
  • 15 g granulated sugar 2 teaspoons used to activate the yeast, remaining sugar added to the dough
  • 1 large egg
  • prepared Tangzhong entire cooled mixture from above
  • 430 g bread flour plus more for kneading if needed
  • 15 g salt
  • 60 g unsalted butter softened and cut into cubes
Egg Wash
  • 1 egg whisked
  • 1 tsp water
Honey Butter
  • 56 g unsalted butter melted
  • 84 g honey
  • flaky sea salt for sprinkling

Equipment

  • Small saucepan
  • Stand mixer
  • Dough hook attachment
  • Large mixing bowl
  • Plastic wrap
  • Kitchen scale
  • 9×13-inch baking pan
  • Pastry brush

Method
 

Make the Tangzhong
  1. Whisk the all-purpose flour and water together in a small saucepan until smooth.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
  3. Remove from the heat and allow the Tangzhong to cool completely to room temperature before adding it to the dough.
Make the Dough
  1. Warm the milk to 108–110°F (42–43°C). Avoid overheating the milk, as excessive heat can kill the yeast.
  2. In the bowl of a stand mixer, combine the warm milk, active dry yeast, and 2 teaspoons of the granulated sugar. Let stand for 5–8 minutes, until the mixture becomes foamy and bubbly.
  3. Add the cooled Tangzhong and the egg to the activated yeast mixture.
  4. Add the bread flour, remaining granulated sugar, and salt.
  5. Fit the stand mixer with the dough hook and mix for about 10 minutes, until the ingredients come together into a soft, sticky, shaggy dough.
  6. Add the softened cubed butter and continue mixing until the butter is completely incorporated into the dough.
  7. Knead with the dough hook for another 10–15 minutes, until the dough becomes smooth and elastic. It should pass the windowpane test, meaning a small piece can be stretched very thin without tearing.
First Rise
  1. Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap.
  2. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
Shape and Second Rise
  1. Gently punch down the risen dough to release excess air. Weigh the dough and divide it into 12 equal portions of approximately 75 grams each.
  2. Shape each portion into a smooth, tight ball and arrange the 12 rolls evenly in a 9x13-inch baking pan.
  3. Cover the pan and let the rolls rise for another 1 hour, or until noticeably puffy and there are barely any gaps remaining between them.
Bake the Rolls
  1. Preheat the oven to 350°F (175°C).
  2. Whisk together the egg and 1 teaspoon water to make the egg wash. Lightly brush the tops of the risen rolls with the egg wash.
  3. Bake for 25–30 minutes, until the rolls are deeply golden brown and sound hollow when gently tapped.
Honey Butter
  1. While the rolls bake, stir together the melted unsalted butter and honey until smooth and well combined.
  2. As soon as the rolls come out of the oven, generously brush the warm tops with the honey butter.
  3. Finish with a light sprinkling of flaky sea salt and serve the rolls warm.

Notes

The milk should be approximately 108–110°F when activating the yeast. Milk that is too hot can damage or kill the yeast.
The yeast mixture should become foamy and bubbly after resting for 5–8 minutes. If it does not, the yeast may no longer be active.
Allow the Tangzhong to cool completely before adding it to the dough.
The finished dough should be smooth and elastic and should pass the windowpane test.
For evenly sized rolls, divide the dough into 12 portions weighing approximately 75 grams each.
Use a 9x13-inch baking pan for the best arrangement and rise.
Rising times can vary depending on room temperature, so use the size and appearance of the dough as the primary guide.