Print

Easy Fluffy No-Knead Honey Butter Dinner Rolls Recipe

no-knead honey butter dinner rolls - featured image
Print Recipe

These no-knead honey butter dinner rolls are incredibly soft, fluffy, and easy to make with simple pantry ingredients. Perfect for holidays, potlucks, or any night you need a warm, comforting bread.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 cup (240ml) warm milk (about 110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
  • ¼ cup (85g) honey, divided (1 tablespoon for proofing, remaining for dough and glaze)
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled, plus 2 tablespoons for topping
  • 1 large egg, at room temperature
  • 1 ½ teaspoons fine sea salt

Instructions

  1. Proof the Yeast: In a large mixing bowl, combine the warm milk (110°F) and 1 tablespoon of the honey. Sprinkle the yeast on top and give it a gentle stir. Let it sit for 5-10 minutes until it is foamy and smells like bread. If it doesn’t foam, start over.
  2. Mix the Dough: Add the remaining honey, the melted butter (cooled slightly), the egg, and the salt to the yeast mixture. Whisk to combine. Then, add the flour all at once. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry patches.
  3. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp towel. Let it sit in a warm, draft-free place for 1 ½ to 2 hours, or until it has doubled in size and is bubbly and jiggly.
  4. Deflate and Shape: Lightly flour your work surface and hands. Turn the dough out onto the surface. Gently pat it into a rough rectangle, about 8×10 inches. Do not punch it down hard.
  5. Cut the Rolls: Using a bench scraper or sharp knife, cut the dough into 12 equal pieces. A kitchen scale helps for even rolls.
  6. Shape the Rolls: Take one piece of dough. Fold the edges into the center to form a rough ball, then flip it over so the seam is on the bottom. Cup your hand over the ball and roll it gently on the work surface in a circular motion until smooth and tight. Place in a greased 9×13-inch baking dish. Repeat with remaining dough, arranging in a 3×4 grid.
  7. Second Rise: Cover the pan loosely with plastic wrap (sprayed with cooking spray to prevent sticking). Let rise for 45-60 minutes until puffy, nearly doubled, and touching each other.
  8. Preheat and Bake: About 20 minutes before the second rise is done, preheat oven to 375°F (190°C). Bake on the center rack for 18-22 minutes, until golden brown and hollow-sounding when tapped. If browning too fast, tent with foil after 15 minutes.
  9. Make the Honey Butter Glaze: While rolls bake, melt the remaining 2 tablespoons of butter in a small bowl. Stir in 1 tablespoon of honey until combined.
  10. Glaze and Serve: As soon as rolls come out of the oven, brush the hot honey butter glaze all over the tops. Let cool in the pan for 5-10 minutes before serving.

Notes

No-knead dough is intentionally sticky; resist adding too much flour. For even baking, make rolls uniform in size. Internal temperature should reach 190-200°F (88-93°C). Rolls can be made ahead: after first rise, refrigerate shaped rolls for up to 24 hours, then let come to room temperature before second rise. Freeze baked rolls for up to 3 months.

Nutrition

Keywords: dinner rolls, no-knead rolls, honey butter rolls, fluffy rolls, easy bread recipe, homemade rolls

Find it online: https://lyrafeast.com/easy-fluffy-no-knead-honey-butter-dinner-rolls-recipe/