A few years ago, I discovered this recipe and haven’t looked back.
These yeast rolls are for when you are seeking bread that is tender, soft, and simply white. Not whole grain, crusty or heavy (which can be good, but just not for this instance).
Back in elementary school, one Thursday a month we’d have chicken and noodles, served with mashed potatoes and a roll. Those rolls were great! My mom would sometimes join me for lunch and she’d try to come on those days. These rolls remind me a lot of them. They’re pillowy and so soft.
I like to dress them up a little with a honey butter glaze so they have a glossy, shiny look (everyone oohs and aahs when you put them on the table). If you need to serve a crowd, simply double (or triple!) the recipe. This dough works great for cinnamon rolls too.
I think you’ll be thrilled to have them on your holiday table this season.
Happy baking!
How to make this high altitude adjusted recipe:
My Favorite Honey-Glazed Dinner Rolls
Adapted from A Cowboy’s Wife
- ROLL DOUGH:
- 2¼ teaspoons dry yeast
- ¼ cup warm water (110 F)
- ⅓ cup sugar
- ¼ cup (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1 cup whole milk
- 1 egg
- 4 cups all-purpose flour
- HONEY GLAZE:
- ¼ cup (1/2 stick) unsalted butter
- ⅓ cup honey
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- TO MAKE THE GLAZE:
- Combine the butter, honey, salt, and cayenne in a sauce pot over low-medium heat. Stir until the butter has melted and the glaze is combined.
- TO MAKE THE ROLLS:
- Combine the milk, salt, butter, and sugar in a sauce pot and place over low-medium heat.
- Whisk occasionally, until the butter has melted and sugar has dissolved.
- Remove from heat and let cool until the mixture is tepid, just slightly warm.
- Once your milk mixture has cooled, combine the warm water and yeast in a mixer bowl. Let the yeast sit for 2-3 minutes until bubbly and foamy.
- Add the milk mixture to the bowl, followed by the egg and 1 cup flour.
- Attach the dough hook attachment and start to mix the dough.
- With the mixer kneading, gradually add the flour, ½ cup at a time, until a dough forms.
- Knead the dough on low speed for 4-5 minutes.
- The dough will be slightly sticky, but supple. If it's super sticky, add ¼ cup of flour and mix again.
- The dough will be ready when you can stretch a small piece between your thumbs and it will not tear.
- Place the dough in a greased bowl and turn over once to coat the top. Cover the bowl with plastic wrap and let rise until doubled, about 20-30 minutes.
- Punch the dough down and turn it out onto a lightly floured surface.
- Divide the dough into 12 pieces. Roll each piece into a ball and place in a greased 9 x 13" pan. You should have 3 rows of 4 rolls.
- Brush the rolls with some of the glaze and cover with plastic wrap.
- Let the rolls rise for 20-25 minutes or until doubled.
- Preheat your oven to 350 F.
- Gently brush the proofed rolls with glaze another time and place them in the oven.
- Bake the rolls for about 15 minutes, until deep golden brown on top.
- While hot, brush them with glaze one last time.
- Makes 12 rolls.
Note: This recipe was adjusted for high altitude baking. To make at sea level, take note that rising and baking times may slightly vary.
