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In the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the sourdough discard, 1 large egg, melted and cooled butter, and salt to the yeast mixture. Mix briefly with the dough hook attachment until just combined.

Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes, or until the dough is very elastic, smooth, and passes the 'windowpane test' (you should be able to stretch a small piece thin enough to see light through it without tearing). The dough will be sticky, which is desirable for soft rolls.

Lightly grease a large bowl with a small amount of oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces (depending on desired roll size).

Shape each piece of dough into a round roll. To do this, cup your hand over the dough and gently pull and tuck the edges underneath, rotating the dough against the counter to create a tight, smooth ball.

Line a 9x13 inch baking pan or a large baking sheet with parchment paper. Arrange the shaped rolls close together on the prepared pan, leaving a small space between them. This encourages them to rise into each other, creating soft sides.

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30 minutes to 1 hour, or until they are visibly puffy and 'super fluffy'.

Preheat your oven to 375°F. In a small bowl, whisk together the beaten egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen rolls with the egg wash and sprinkle with coarse sea salt.

Bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.

Immediately after removing the rolls from the oven, rub the softened 1/2 stick of butter over the hot tops of the rolls. This will melt the butter, creating a glossy finish and adding rich flavor.

Serve the Fluffiest Honey Butter Rolls warm, ideally with a generous spread of whipped honey butter.


In the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the sourdough discard, 1 large egg, melted and cooled butter, and salt to the yeast mixture. Mix briefly with the dough hook attachment until just combined.

Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes, or until the dough is very elastic, smooth, and passes the 'windowpane test' (you should be able to stretch a small piece thin enough to see light through it without tearing). The dough will be sticky, which is desirable for soft rolls.

Lightly grease a large bowl with a small amount of oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces (depending on desired roll size).

Shape each piece of dough into a round roll. To do this, cup your hand over the dough and gently pull and tuck the edges underneath, rotating the dough against the counter to create a tight, smooth ball.

Line a 9x13 inch baking pan or a large baking sheet with parchment paper. Arrange the shaped rolls close together on the prepared pan, leaving a small space between them. This encourages them to rise into each other, creating soft sides.

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for 30 minutes to 1 hour, or until they are visibly puffy and 'super fluffy'.

Preheat your oven to 375°F. In a small bowl, whisk together the beaten egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen rolls with the egg wash and sprinkle with coarse sea salt.

Bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through. If the tops are browning too quickly, you can loosely tent them with foil.

Immediately after removing the rolls from the oven, rub the softened 1/2 stick of butter over the hot tops of the rolls. This will melt the butter, creating a glossy finish and adding rich flavor.

Serve the Fluffiest Honey Butter Rolls warm, ideally with a generous spread of whipped honey butter.
