These Golden Honey Butter Rolls are a delightful twist on classic dinner rolls, featuring a touch of honey and a buttery finish.
Combine 2 cups of the flour and the yeast in a large mixing bowl.
Mixing the flour and yeast first ensures even distribution of the yeast.
Heat the milk, honey, butter, and salt in a saucepan until warm (115–120°F) and the butter is almost melted, stirring constantly.
Use a thermometer to check the temperature to avoid overheating the milk.
Add the warm mixture to the flour and yeast, then add the eggs.
Adding the wet ingredients gradually helps to incorporate them evenly.
Beat the mixture at low speed for 30 seconds, scraping the bowl constantly, then beat at high speed for 3 minutes.
Scraping the bowl ensures all ingredients are well mixed.
Stir in as much of the remaining flour as you can with a spoon.
The dough should start to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes.
Kneading develops the gluten, giving the rolls their structure.
Shape the dough into a ball and place it in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled, about 1 hour.
Covering the dough prevents it from drying out during rising.
Punch down the dough and divide it in half. Cover and let rest for 10 minutes.
Resting the dough makes it easier to shape.
Divide each half into 18 pieces, roll into balls, and place in greased muffin pans. Let rise until doubled, about 30 minutes.
Using a muffin pan helps the rolls maintain their shape.
Bake in a preheated 375°F oven for 12–15 minutes or until golden brown. Remove from the pan and cool on a wire rack.
Cooling on a wire rack prevents the rolls from becoming soggy.
Serve the rolls warm with butter or your favorite spread. Enjoy!
Serving the rolls warm enhances their flavor and texture.
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