Fluffy Dinner Rolls with Honey Butter Glaze Recipe

Introduction

These fluffy dinner rolls are soft, slightly sweet, and topped with a luscious honey butter glaze that adds the perfect touch of warmth and flavor. Perfect for any meal, they’re a comforting addition to your table that’s sure to impress.

Ingredients

• 3/4 cup whole milk
• 1/4 cup bread flour or all purpose flour
• 1 cup warm milk (roughly 110℉)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup light brown sugar, divided
• 4 cups bread flour or all purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 1 egg plus 1 egg yolk
• 5 tablespoons unsalted butter, softened at room temperature
• 1 egg
• 1 tablespoon water
• 3 tablespoons melted butter
• 1 tablespoon honey
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove from heat and set aside to cool. This is your tangzhong, which keeps the rolls soft and moist.
2. Step 2: In a separate bowl, combine warm milk, active dry yeast, and 1 tablespoon brown sugar. Let it sit until foamy, about 5 minutes, indicating the yeast is activated.
3. Step 3: Whisk together 4 cups flour and kosher salt in a large bowl. In the bowl of a stand mixer, combine the cooled tangzhong, yeast mixture, remaining brown sugar, 1 egg plus 1 egg yolk, and softened butter.
4. Step 4: With the mixer on medium-low speed, gradually add the flour mixture. Continue mixing until a smooth, elastic, and slightly sticky dough forms, about 20 minutes total.
5. Step 5: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot until it doubles in size, roughly 1 to 2 hours.
6. Step 6: Turn the dough onto a floured surface and divide it into 15-16 equal pieces. Roll each piece into a smooth ball.
7. Step 7: Butter a 13″x9″ baking pan or spray it with non-stick cooking spray. Arrange the rolls in the pan, cover loosely with plastic wrap, and let them rise until puffy, about 1 hour.
8. Step 8: Preheat your oven to 375℉. Whisk together 1 egg and 1 tablespoon water, then brush this egg wash over the tops of the rolls for a shiny, golden finish.
9. Step 9: Bake the rolls for 20-25 minutes until deep golden brown. Near the end, mix melted butter and honey in a small bowl.
10. Step 10: Remove the rolls from the oven, brush them generously with the honey butter glaze, and sprinkle with coarse sea salt. Serve warm for best flavor.

Tips & Variations

• For extra flavor, add 1 teaspoon of cinnamon or orange zest to the dough.
• You can substitute bread flour with all-purpose flour, but bread flour gives a chewier texture.
• If you don’t have tangzhong experience, don’t skip it — it’s key to achieving fluffy rolls that stay soft longer.
• Use a kitchen scale for more accurate dough portions to ensure evenly sized rolls.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm rolls in the oven at 300℉ for 5-10 minutes or microwave them wrapped in a damp paper towel for 15-20 seconds to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 15-20 minutes until it becomes smooth and elastic. It takes a little more effort but works just as well.

What is tangzhong and why is it used?

Tangzhong is a cooked mixture of flour and water or milk that gelatinizes starches, retaining moisture in the dough. It helps the rolls stay soft and fluffy much longer than usual bread dough.

Fluffy Dinner Rolls with Honey Butter Glaze Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

Enjoy these fluffy dinner rolls with a sweet and buttery honey glaze, perfect for any meal or special occasion. Made using the classic tangzhong method for extra softness, these rolls are tender, slightly sweet, and topped with a shiny glaze and a sprinkle of coarse sea salt for a delightful contrast.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 45 minutes
• Yield: 15–16 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Tangzhong

• 3/4 cup whole milk
• 1/4 cup bread flour or all-purpose flour

Yeast Mixture

• 1 cup warm milk (about 110℉)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 tablespoon light brown sugar (from the 1/2 cup divided)

Dough

• 4 cups bread flour or all-purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 1/2 cup light brown sugar, divided (remaining after 1 tablespoon used)
• 1 egg plus 1 egg yolk
• 5 tablespoons unsalted butter, softened at room temperature

Egg Wash

• 1 egg
• 1 tablespoon water

Honey Butter Glaze

• 3 tablespoons melted butter
• 1 tablespoon honey
• Coarse sea salt, for sprinkling

Instructions

1. Make Tangzhong: In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour until the mixture thickens to a pudding-like consistency, about 5 minutes. Remove from heat and set aside to cool.
2. Activate Yeast: In a bowl, combine 1 cup warm milk, active dry yeast, and 1 tablespoon light brown sugar. Let sit for about 5 minutes until foamy.
3. Mix Dry Ingredients: In a large bowl, whisk together 4 cups flour and 1 1/2 teaspoons kosher salt, then set aside. In the stand mixer bowl, combine the cooled tangzhong, yeast mixture, remaining brown sugar, 1 egg plus 1 egg yolk, and softened butter.
4. Make the Dough: Using the stand mixer on medium-low speed, gradually add the flour mixture until fully incorporated. Continue mixing until the dough is smooth, elastic, and slightly sticky, about 20 minutes.
5. First Rise: Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm environment until doubled in size, approximately 1 to 2 hours.
6. Shape Rolls: Turn dough onto a floured surface. Cut into 15-16 equal pieces, then roll each piece into a smooth ball.
7. Second Rise: Butter or spray a 13×9 inch baking pan. Arrange the rolls in the pan, cover loosely with plastic wrap, and let them rise until puffy, about 1 hour.
8. Prepare Oven and Egg Wash: Preheat oven to 375℉. In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush this egg wash over the tops of the rolls.
9. Bake Rolls: Bake for 20-25 minutes until deep golden brown. Near the end of baking, mix melted butter with honey in a small bowl.
10. Glaze and Serve: After removing rolls from the oven, brush them generously with the honey-butter glaze. Sprinkle with coarse sea salt and serve warm.

Notes

• The tangzhong method used here keeps the rolls incredibly soft and fluffy for days.
• Mixing the dough for about 20 minutes ensures proper gluten development for elasticity.
• Roll each dough piece tightly to create smooth rolls that bake evenly.
• Keep an eye on the rolls near the end of baking to avoid over-browning.
• Coarse sea salt adds a delightful contrast but can be omitted for less saltiness.

Keywords: dinner rolls, fluffy rolls, honey butter glaze, soft bread, tangzhong rolls, homemade bread, sweet rolls