Honey Butter Rolls Recipes
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOST HEAVEN HONEY BUTTER YEAST ROLLS
A familiar, famously fluffy and buttery-sweet Southern comfort, these yeast rolls are sure to satisfy day or night. The combination of white and brown sugars with the honey lends to the rich complexity of the sugar profile, and elevates the dish from just another buttery roll, to an inimitable southern comfort. Halve the dough and roll to make a soft and fluffy cinnamon roll base, or sprinkle sugar on top after baking and buttering for a doughnut breakfast alternative.
Provided by drtrmiller
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h17m
Yield 12
Number Of Ingredients 9
Steps:
- Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast.
- Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet.
- Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour.
- Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times.
- Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9x13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 26.1 g, Cholesterol 33.4 mg, Fat 7.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 207.7 mg, Sugar 10 g
OATMEAL ROLLS WITH HONEY BUTTER
This is a homemade roll recipe from my sister's mother-in-law. I make these for every holiday or special meal and my family wouldn't have it any other way! They are the best served with the honey butter.
Provided by trish1870
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Stir boiling water and oats together in a bowl; set aside to thicken and cool, 10 to 15 minutes. Stir brown sugar and vegetable oil into oat mixture.
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and salt into oat mixture. Beat flour, 1 cup at a time, into oat mixture until dough is soft. Turn dough onto a floured surface and knead for 10 minutes.
- Place dough in an oiled bowl and cover with a damp towel; let rise until doubled in size, about 1 hour.
- Punch dough down and form into rolls; arrange on baking sheets. Let rise again until doubled in size, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes.
- Beat butter, honey, and cinnamon together in a bowl using an electric mixer until creamy and smooth. Serve honey butter with rolls.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 46.7 g, Cholesterol 20.3 mg, Fat 12 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 5.5 g, Sodium 447.3 mg, Sugar 10.2 g
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- Combine first 3 ingredients in the bowl attached to a stand mixer fitted with the dough hook and let stand until mixture bubbles.
- Place milk in a large microwave safe mixing up and heat until foamy. Remove and place butter in the milk ,swirling until it's melted into the milk.
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- Preheat oven to 400 F. Lightly grease a quarter sheet pan or a 9x13-inch rimmed cookie sheet.
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- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
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