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In a small saucepan over medium-low heat, combine the milk, 1/4 cup of butter pieces, and honey. Heat until the butter is melted and the mixture is warm (about 105-115°F). Remove from heat and let cool slightly until just warm to the touch.

Pour the warm liquid mixture into a large mixing bowl. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add 3 cups of all-purpose flour and the salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.

Lightly grease the large mixing bowl. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal portions. A kitchen scale can help ensure even sizing.

Shape each portion of dough into a smooth, round ball. Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between each roll. Cover the dish again with a clean kitchen towel or plastic wrap and let the rolls rise for a second time in a warm place for 30-45 minutes, or until they look puffy and nearly doubled in size.

Preheat your oven to 375°F. Once preheated, bake the rolls for 15-20 minutes, or until they are golden brown on top and cooked through.

Remove the rolls from the oven. Immediately brush the tops of the hot rolls with the 2 tablespoons of melted butter. Serve warm.


In a small saucepan over medium-low heat, combine the milk, 1/4 cup of butter pieces, and honey. Heat until the butter is melted and the mixture is warm (about 105-115°F). Remove from heat and let cool slightly until just warm to the touch.

Pour the warm liquid mixture into a large mixing bowl. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

Add 3 cups of all-purpose flour and the salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.

Lightly grease the large mixing bowl. Place the kneaded dough into the bowl, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal portions. A kitchen scale can help ensure even sizing.

Shape each portion of dough into a smooth, round ball. Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between each roll. Cover the dish again with a clean kitchen towel or plastic wrap and let the rolls rise for a second time in a warm place for 30-45 minutes, or until they look puffy and nearly doubled in size.

Preheat your oven to 375°F. Once preheated, bake the rolls for 15-20 minutes, or until they are golden brown on top and cooked through.

Remove the rolls from the oven. Immediately brush the tops of the hot rolls with the 2 tablespoons of melted butter. Serve warm.
