Honey Butter Rolls Recipes
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOST HEAVEN HONEY BUTTER YEAST ROLLS
A familiar, famously fluffy and buttery-sweet Southern comfort, these yeast rolls are sure to satisfy day or night. The combination of white and brown sugars with the honey lends to the rich complexity of the sugar profile, and elevates the dish from just another buttery roll, to an inimitable southern comfort. Halve the dough and roll to make a soft and fluffy cinnamon roll base, or sprinkle sugar on top after baking and buttering for a doughnut breakfast alternative.
Provided by drtrmiller
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h17m
Yield 12
Number Of Ingredients 9
Steps:
- Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast.
- Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet.
- Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour.
- Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times.
- Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9x13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.1 g, Cholesterol 33.4 mg, Fat 7.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 207.7 mg, Sugar 10 g
OATMEAL ROLLS WITH HONEY BUTTER
This is a homemade roll recipe from my sister's mother-in-law. I make these for every holiday or special meal and my family wouldn't have it any other way! They are the best served with the honey butter.
Provided by trish1870
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
- Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
- Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
- Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 46.7 g, Cholesterol 20.3 mg, Fat 12 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 5.5 g, Sodium 447.3 mg, Sugar 10.2 g
HOMEMADE GARLIC BUTTER ROLLS
Steps:
- In a bowl, dissolve 1 teaspoon of sugar into 1/4 cup of warm water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. If you don't have a thermometer, the water should be warm but NOT hot to the touch. Stir in 2 1/4 teaspoons of dry yeast. Yeast should be at room temperature before using.
- Within several minutes, the yeast will have absorbed enough liquid to activate and start to rise. After ten minutes, the yeast mixture should be bubbling and foamy and should have started to rise. If this is true, your yeast is very active. If your yeast is doing absolutely nothing, discard the yeast and buy fresh yeast.
- In a stand mixer or large bowl, cream butter and sugar for 1 minute. Add eggs and milk and mix for 2 more minutes. Add in proofed yeast mixture.
- Pour in flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
- Cover bowl and set aside to rise in a warm place until double in size, about 1-2 hours. If you want to expedite the rising process, heat the oven to 200 degrees, turn off the oven, and place the oven-safe bowl to rise until double in size.
- Once the dough is doubled, roll into small balls, about 7-9 depending on size preference. Place on greased or buttered baking pan or cast-iron skillet, close together to ensure the rolls rise upward and not spread.
- In a small bowl, stir together butter, garlic, and seasonings. Lightly spread 1/4 of butter mixture over the rolls.
- Cover and set aside to rise for 1 hour. Preheat oven to 350 degrees. Bake for 14 - 18 minutes or until golden brown. Brush rolls with remaining garlic butter. Let the rolls soak up the garlic butter and keep repeating until all of the garlic butter is on the rolls. Serve warm or store in an air-tight container.
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From bsugarmama.com
- In a small sauce pan, melt the butter and milk together to reach a temperature between 100-110 Degrees F.
- In a separate large mixing bowl of a standing mixer, add the yeast and honey to the bowl. Carefully pour the milk into the bowl with the honey and yeast. Stir to combine. Allow to sit for 5-10 minutes until foamy.
- Use the paddle handle and begin to add the egg and salt. Use the dough hook to carefully add the flour, one cup at a time, to the milk mixture ( I only needed 3 ½ cups of flour). Continue to add the flour to the mixture until the dough is pulled away from the bowl and clings to the dough hook. The dough will be sticky.
- Separate the dough into 12 dough balls. Roll into smooth balls and place into a 9X13 baking dish or on a baking sheet. Cover with clean kitchen towel and place in warm place for 10-25 minutes.
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- Place the warm milk in the bowl of a stand mixer. (Alternatively you can mix the dough by hand in a large bowl and then knead it by hand.)
- Add the granulated sugar and sprinkle the yeast over the milk. Whisk gently to combine. Let the mixture sit for 5-10 minutes, until the yeast starts to foam and/or bubble.
- Add the 3 ¾ cups of flour. Use the paddle attachment to mix on low speed until the flour is mostly incorporated. Add the butter cubes and continue mixing on low speed until the butter is incorporated.
OLD-FASHIONED SOUTHERN HONEY BUTTER ROLLS | THE …
From thekitchenmagpie.com
- Combine first 3 ingredients in the bowl attached to a stand mixer fitted with the dough hook and let stand until mixture bubbles.
- Place milk in a large microwave safe mixing up and heat until foamy. Remove and place butter in the milk ,swirling until it's melted into the milk.
- Cool the milk mixture to around 100°F . Beat the eggs and egg yolks together until light and creamy, then mix into the milk. Stir in the honey and salt until the salt has dissolved. Add to the yeast mixture.
THE ULTIMATE DINNER ROLLS WITH WHIPPED HONEY BUTTER …
From thechunkychef.com
- Add warmed milk to bowl of a stand mixer fitted with the dough hook. Add yeast and sugar, then stir and let sit for 5 minutes. Mixture should be frothy/foamy.
- Add honey, egg, egg yolk, melted butter, salt and 3 cups of flour. Mix on LOW speed for a minute or two, then add remaining 1/2 cup flour. Mix on LOW for another minute, until it all combines.
- Dough should be soft and thick, and slightly sticky. You're looking for the dough to pull away from the sides of the bowl as it mixes.
TRIED & TRUE HONEY BUTTER ROLLS - SALLY'S BAKING …
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- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
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- Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
HONEY BUTTER ROLLS RECIPE | RECIPES.NET
From recipes.net
- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or use a regular large mixing bowl.
- Sprinkle yeast and ½ teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- With the stand mixer running at low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add the remaining ½ cup of flour.
- Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead.
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From katiescucina.com
- Unroll dough, separate into 8 triangles. Roll up loosely on an I greased cookie sheet. Bake for 12-15 minutes.
- While crescents bake begin making honey butter. In a small sauce pan, melt salted butter. Then add the honey and powdered sugar. Mix well until incorporated (the sauce will instantly become thicker once the powdered sugar is added), remove from the heat and set to the side.
- Once crescents are golden brown remove from the oven. Carefully, remove from baking sheet using a spatula, keep them on the baking sheet or place on a dish then drizzle honey butter sauce on top and enjoy immediately.
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- Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
- Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
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- Add the milk and butter to a measuring cup or small microwavable bowl and heat until it’s just hot to the touch. It only need to get hot enough to melt the butter. It should not be bubbling hot. Set it aside to cool while preparing the other ingredients.
- Add the honey and yeast to the warm water. Using the back of a spoon, slightly press the floating yeast granules under the water to get them wet. Allow the yeast mixture to sit for 5 minutes.
- Add the yeast mixture, honey, salt, egg, and 1 cup of the flour to the bowl of a stand mixer fitted with the paddle attachment. Mix for about 1 minute untl well combined. Replace the paddle attachment with the dough hook.
- Add 1 more cup of flour, while mixing on medium speed until the flour is almost incorporated. You should still see a few flecks of dry flour. Add 1 more cup of flour and mix on medium speed just until incorporated, stopping and scraping down the sides of the bowl. Add 1/2 cup of the remaining flour. Mix until the dough pulls away from the sides of the bowl. If the dough is still very sticky and doesn’t pull away from the sides of the bowl, add the last 1/2 cup of flour and mix until the dough pulls away from the sides of the bowl. Continue mixing for about 1 to 2 minutes until the dough is smooth and elastic.
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- Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.
- Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
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- Whisk together the milk, sugar and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine.
- In a stand mixer using a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, add the milk mixture in a steady stream and knead until a dough begins to form, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until it is smooth and comes away from the sides of the bowl, about 10 minutes. (Alternatively, you can mix and knead by hand if you do not have a stand mixer with a dough hook.)
- Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while you are kneading. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place in a warm, draft-free area until it has doubled in size, about 45 minutes.
- Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
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From bingeworthybites.com
- Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).
- With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.*If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.
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