Doesn’t nuthin’ smell better than fresh bread bakin’ in the oven? So, here’s a really good Honey Butter Yeast Roll recipe that you and your family are gonna absolutely LUV! I mean, really…what could possibly be better than some  Yu YUM! Dadgum! Forget the meat, just give me them rolls!
Honey Butter Yeast Rolls
Recipe by: Bobbi Jo Lathan
Recipe type: Side
Cuisine: Southern
PREP TIME
3 hours 20 mins
COOK TIME
16 mins
TOTAL TIME
3 hours 36 mins
INGREDIENTS
For dough:
1/ 2 cup warmed water (warmed to 110° or to instructions on back of packet of yeast)
1 regular packet of active dry yeast
1 /2 teaspoon sugar
1 /4 cup honey
1 egg plus 1 egg yolk
1 /4 cup butter (melted-slightly cooled)
1 /2 teaspoon salt
3 1 /2 cups bread flour
For honey-butter topping:
1 /4 cup butter (softened)
2 tablespoons honey
INSTRUCTIONS
Get out your stand mixer and connect the dough attachment.
Get out a cup. Pour the yeast into the cup.
Get out a little saucepan and heat the water with the sugar. Pour the heated water-sugar into the cup containing the yeast and give it a slight stir. Set this aside and let this sit for 5-6 minutes as yeast dissolves and the mixture begins to become frothy.
In a little mixing bowl, whisk together the honey, egg plus egg yolk- (save the extra egg white in a little bowl and place in fridge for later to brush over the rolls before we bake them), butter and salt. Then pour this mixture into the big mixing bowl on your stand.
Next, add 3 cups of the flour to the stand mixing bowl and mix on low speed for about 1-2 minutes. At this point, the dough will be thick and pretty sticky. Then, add the last 1 /2 cup of flour and mix that on low speed until combined. Now, your dough should be thick and soft, and just a tiny bit sticky. If your dough is way sticky, just add an additional tablespoon of flour and mix that in until combined.
Flour your counter surface and pour the mixed ball of dough onto the floured surface. Knead the dough for about 2 minutes to get all the air out.
Grease a big mixing bowl with some oil. Add the kneaded dough ball into this greased mixing bowl and roll it around in the bowl to get the oil on all sides. Now, cover the dough in the bowl with a towel (or plastic wrap) and place it in a warm spot to rise for about 2 hours. The dough should double in size.
Once the dough has doubled in size, remove the towel and punch the dough down with your fist to remove any air bubbles. Next, flour your counter surface again and drop the punched-down dough onto the floured surface. Punch the dough down once or twice more, then cut into fourths, which will make it easier to make it into little balls.
Grease your 9 x 13 baking pan.
Pull off little golf ball-sized pieces of dough and arrange them in rows on your 9 x 13 greased baking pan until the pan is full. Now, loosely cover the rolls with some plastic wrap and allow the rolls to rise for 1 more hour, in a warm place. After 30 or so minutes, preheat your oven to 350°.
After the rolls have risen, brush them with your egg white (which you saved earlier and will now have whisked) and place the baking sheet into your 350° oven and bake the rolls until they are a nice golden brown on top, about 16 minutes.
While the rolls are baking in the oven, blend the softened butter with the honey for the topping. Once your rolls are done, and are a nice golden brown, remove them from the oven and spread or brush the honey-butter mixture over the tops of the rolls. Yum! Serve while still warm from the oven!
NOTES
The prep time includes dough rising time!