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Golden honey butter dinner rolls, soft and fluffy for Easter dinner
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Nana Ruth's Honey Butter Dinner Rolls

Soft, golden pull-apart rolls with a honey butter finish, made the way Nana Ruth taught me - no stand mixer, just flour, yeast, time, and your hands.
Course Side Dish
Cuisine American
Keyword baking, breads & rolls, honey butter dinner rolls
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 20 rolls
Author Maggie

Ingredients

  • 1 cup whole milk, warmed
  • 2 1/2 teaspoons active dry yeast 1 packet
  • 3 tablespoons granulated sugar
  • 4 tablespoons butter, melted plus more for brushing
  • 1 1/2 teaspoons salt
  • 1 large egg
  • 3 1/2 cups all-purpose flour may need more if humid
  • 2 tablespoons honey for brushing, optional

Instructions

  1. Activate the yeast: In a large bowl, combine warm milk (about 110F), yeast, and 1 tablespoon of sugar. Let sit 5 minutes until foamy.
  2. Build the dough: Add remaining 2 tablespoons sugar, 3 tablespoons melted butter, salt, and egg. Stir well. Add flour a cup at a time until a shaggy dough forms.
  3. Knead: Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth, elastic, and springs back when poked.
  4. First rise: Place in a greased bowl, cover with a damp towel. Let rise until doubled, about 45-60 minutes.
  5. Shape: Divide dough into 18-20 equal pieces. Roll each into a ball and place in a buttered 9x13 baking pan. They should fit snugly but not be pressed.
  6. Second rise: Cover with a towel and let rise 20-30 minutes until puffy and touching.
  7. Bake: Preheat oven to 375F. Bake 12-15 minutes until golden brown on top.
  8. Finish: Brush immediately with melted butter and drizzle with honey. Serve warm.