Soft & Fluffy Dinner Rolls with Salted Honey Butter
These Fluffy Dinner Rolls are buttery, soft, and slightly sweet. Brushed with salted honey butter and topped with a sprinkle of flaky sea salt while warm from the oven, they are simply irresistible. The dough is made using a tangzhong, a classic Asian technique in bread that creates feathery, pillowy, pull-apart rolls. Simple, classic, and crowd-pleasing, they’re perfect for a holiday dinner!
What’s Special About These Soft & Fluffy Dinner Rolls?
These dinner rolls are soft, buttery, and incredibly fluffy with a hint of sweetness. The tangzhong method keeps them fresh for days, and the salted honey butter makes them so delicious on their own, or as a side to a holiday dinner.
- What is a tangzhong? Before making this recipe, I had never heard of this technique—but now that I know about it, I’ll definitely be incorporating it into more of my bread baking because of how amazing it makes the texture of these rolls. A tangzhong is an Asian baking technique where flour and milk are cooked together briefly on the stovetop until thick and pudding-like. This simple step helps the dough absorb more moisture, creating the softest, fluffiest rolls. It also makes a sticky, enriched dough like this one much easier to handle and shape, in my opinion. If you want more of a deep dive on tangzhong, this King Arthur article is where I learned all about it!
- Salted honey butter in every bite. Warm rolls are brushed with a super simple salted honey butter straight from the oven, creating a shiny, buttery finish with the perfect balance of sweet and salty. Sprinkle with a little flaky sea salt and serve with extra butter on the side. It’s reminiscent of the rolls you get at a restaurant that you just can’t stop eating.
- Make-ahead friendly. These rolls can easily be prepped ahead of time. Shape the rolls and refrigerate them overnight, then bake fresh the next day—perfect for holidays or Sunday dinners.
Ingredients Overview
See the recipe card below for the full list of ingredients and exact measurements.
- Milk: Whole milk enriches the dough and helps create soft, tender dinner rolls. Use room temperature milk, or warm it slightly if using active dry yeast so it can bloom in the milk.
- Egg: The egg enriches the dough and helps create soft, tender rolls with a rich flavor and beautiful golden color.
- Honey: Honey adds a gentle sweetness to the dough and pairs beautifully with the salted butter. It also helps feed the yeast slightly, encouraging a good rise.
- Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps develop strong gluten and gives the rolls their soft yet structured texture. This helps the rolls rise tall and fluffy. If you only have all-purpose flour, no worries—the recipe will still work.
- Yeast: Instant yeast gives the rolls their light, airy texture. Active dry yeast can be substituted as well; it will just need to bloom in the warm milk with a touch of honey before mixing the dough. Make sure your yeast is fresh for the best rise.
- Salt & Flaky Sea Salt: Salt balances the sweetness and enhances all the flavors in the dough. Use fine salt in the dough and mixed into the honey butter, then finish the rolls with a sprinkle of flaky sea salt for a delicious sweet-and-salty bite.
- Butter: Butter makes these soft dinner rolls rich, tender, and incredibly flavorful. It’s also mixed with honey and brushed over the warm rolls for a glossy, buttery finish. Be sure to use room temperature butter for the dough and softened butter for the honey butter so it mixes easily.
Step-by-Step Instructions
1. Make the Tangzhong
Start by making the tangzhong, which is what gives these rolls their soft, feathery texture.
In a small saucepan, whisk together the milk, water, and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste. It should look similar to pudding and reach about 150°F. Remove the tangzhong from the heat and transfer it to the bowl of a stand mixer to cool slightly before mixing the dough.
2. Mix the Dough
Once the tangzhong has cooled slightly, add the milk, egg, honey, bread flour, instant yeast, and salt to the bowl.
Using the dough hook, mix on low speed (about speed 2–3 on a KitchenAid stand mixer) for about 8–10 minutes until a soft dough forms. At this stage, the dough will still look a little rough, but it should begin coming together into a cohesive mass. Kneading the dough before adding the butter allows the gluten to develop, which helps give the bread its structure and soft, chewy texture.
3. Add the Butter
With the mixer running on low, add the softened butter one tablespoon at a time, letting each piece mostly incorporate before adding the next. The dough may look greasy or separated while the butter is mixing in—this is completely normal. It can take a few minutes for the butter to fully incorporate into the dough. Stop the mixer and add the remaining 3 tablespoons of flour, which helps bring the dough and butter together. Then continue kneading for another 8–10 minutes, until the dough becomes smooth and elastic.
The finished dough should feel soft and slightly tacky, and it should slowly spring back when gently pressed.
4. Let the Dough Rise
Transfer the dough to a lightly greased bowl and cover with plastic wrap.
Let the dough rise in a warm spot for about 1 hour, or until it has nearly doubled in size.
5. Divide and Shape the Rolls
Turn the dough out onto a lightly floured surface and divide it into 9 equal pieces (about 100g each).
Note: If you want smaller rolls, divide the dough into 12 or 16 pieces instead.
Working with one piece at a time, gently flatten the dough into a small oval using the heel of your hand. Roll the dough up tightly, similar to shaping a small cinnamon roll. Fold the rolled dough in half and pinch the edges together to seal.
Place the dough seam-side down and gently roll it against the counter with a cupped hand to form a smooth ball.
This shaping method creates soft layers within each roll, which gives them that feathery texture perfect to pull apart.
6. Let the Rolls Proof
Arrange the shaped rolls in a greased 9-inch round pan or 8×8 pan.
Cover and let them rise for about 45-60 minutes, until the rolls look puffy and slowly spring back when gently pressed.
For an overnight proof: Cover the shaped rolls and refrigerate overnight. Let them sit at room temperature while the oven preheats for about 30-45 minutes before baking.
7. Make the Honey Butter
While the rolls are proofing, make the salted honey butter. Mix the softened butter, honey, and salt until smooth and fluffy. Set aside until the rolls are ready.
8. Bake the Rolls
Preheat the oven to 350°F when the rolls are about halfway through their proof. Brush the tops of the rolls lightly with milk (this helps keep the tops soft once baked), then bake for 25–30 minutes, until golden brown and the internal temperature reaches about 190°F.
As soon as the rolls come out of the oven, brush them generously with the salted honey butter and sprinkle with flaky sea salt.
Serve warm with extra honey butter on the side.
Blue Mountain Baker Tips
Use a kitchen scale: Using a kitchen scale ensures accuracy and helps prevent adding too much flour, which can make the dough dense instead of soft and fluffy. The dough should feel soft and slightly tacky when ready. I use this kitchen scale and prefer measuring in grams for baking. It’s also perfect for dividing the dough into equal pieces, giving you the most beautiful, uniform rolls.
Cook the tangzhong carefully: Whisk constantly over medium heat until the mixture thickens into a smooth paste. The tangzhong should resemble thick pudding and reach about 150°F. A thermometer can be helpful here—and later for checking the internal temperature of the baked rolls—but it isn’t necessary. Stir continuously to prevent lumps and keep the mixture from sticking or burning on the bottom of the pan. Allow it to cool slightly before mixing it into the dough so it doesn’t kill the yeast or cook the egg.
Be patient with kneading: Enriched doughs take longer to knead because of the butter and egg. It might feel like a long time, but let the mixer do the work until the dough is smooth and elastic. Kneading develops the gluten, which gives the rolls their structure and soft, fluffy texture.
Use the right size pan: I tested these rolls in a 9×13 pan, and while they still work, you’ll lose some of the pull-apart effect since they won’t rise and bake into each other as much. I recommend a 9-inch round or 8×8 square pan, and be sure to grease it well with butter or cooking spray.
Recipe FAQ
Yes. After shaping the rolls, cover the pan and refrigerate overnight. The next day, let the rolls sit at room temperature for 30-45 minutes until puffy before brushing with milk and baking.
Tangzhong is a simple mixture of flour and liquid that is cooked briefly into a thick paste before being added to the dough. This technique helps the dough absorb more moisture, resulting in softer, fluffier rolls that stay fresh longer. This also creates that feathery pull-part moment.
Shaping helps create smooth, evenly baked dinner rolls, but it doesn’t have to be complicated. Simply rolling each portion of dough into a smooth ball will still give you soft, fluffy rolls. I like adding the extra step of flattening and rolling the dough because it creates soft layers within each, which gives them a beautiful pull-apart texture and a slightly more feathery crumb.
The best way to check is the windowpane test. Stretch a small piece of dough gently between your fingers. If it stretches thin enough to let light pass through without tearing, the dough is ready. Enriched doughs like this one won’t form an extremely strong windowpane because of the butter and fat, but the dough should still stretch fairly thin. This indicates that enough gluten has developed for soft, fluffy rolls.
Yes! Active dry yeast is interchangeable with instant yeast in this recipe. Simply warm the milk to about 100–110°F and stir in the yeast with a small amount of the honey. Let it sit for 5–10 minutes until foamy, then proceed with the recipe as written. I often go back and forth depending on what I have on hand, but instant yeast is convenient since it can be mixed directly in with the flour.
If Somehow You Have Leftovers…
Room Temperature: Store leftover rolls in an airtight container or sealed bag at room temperature for up to 3 days; they’ll stay soft and tender. For the best texture, warm them briefly in a low oven before serving and brush with more honey butter.
Freezer: These dinner rolls freeze very well. Allow the rolls to cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. To serve, let the rolls thaw at room temperature and warm them in a 300°F oven for 8–10 minutes until soft and heated through.
Whether you serve them for a holiday feast or a cozy weeknight dinner, these soft, fluffy dinner rolls are sure to disappear fast! If you love homemade breads and want more, check out my Cast Iron Skillet Cinnamon Roll or Honey Almond Sticky Buns.
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Soft & Fluffy Dinner Rolls with Salted Honey Butter
Equipment
- Measuring cups and spoons
- Kitchen Scale (optional, but recommended)
- small saucepan
- Whisk
- Stand mixer fitted with a dough hook
- mixing bowl
- Plastic wrap
- Bench scraper or sharp knife
- 9-inch round baking pan or 8×8-inch square pan
- Pastry brush
- Instant-read thermometer (optional)
Ingredients
Tangzhong:
- ¼ cup (60g) milk
- ¼ cup (60g) water
- ¼ cup (32g) bread flour
Dough:
- ½ cup (120g) milk room temperature
- 1 large egg room temperature
- 3 tablespoons (60g) honey
- 3 ¼ cups (410g) bread flour, plus 3 tablespoons (25g) added with the butter
- 2 ¼ teaspoons instant yeast 1 packet
- 2 teaspoons salt
- 6 tablespoons (85g) unsalted butter room temperature
- 1-2 tablespoons milk to brush on top of rolls before baking
Salted Honey Butter:
- ½ cup (113g) unsalted butter softened
- 3 tablespoons (60g) honey
- ¼ teaspoon fine salt
- Flaky sea salt for finishing
Instructions
- Make the tangzhong. In a small saucepan, whisk together the milk, water, and bread flour. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste and reaches about 150°F. Remove from the heat and transfer to the bowl of a stand mixer to cool slightly.
- Mix the dough. To the bowl with the tangzhong, add the milk, egg, honey, 3 ¼ cups (410g) bread flour, instant yeast, and salt. Using the dough hook attachment, mix on low speed (speed 2) for 8–10 minutes, until a soft dough forms.
- Add the butter. With the mixer running on low, add the softened butter one tablespoon at a time, allowing each addition to mostly incorporate before adding the next. The dough may look greasy or separated at first—this is normal.Stop the mixer and add the remaining 3 tablespoons of flour. Continue mixing on low for another 8–10 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly tacky, and should slowly spring back when pressed.
- First rise. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until nearly doubled in size.
- Divide and shape. Turn the dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into 9 equal portions (about 100g each).Working with one piece at a time, gently flatten the dough into a small oval using the heel of your hand. Roll the dough up tightly, like shaping a small cinnamon roll, to create layers.Fold the rolled dough in half and pinch the edges together to seal. Place the dough seam-side down, then use a cupped hand to roll it gently against the counter to form a smooth, tight ball. This shaping method helps to create soft, feathery rolls.
- Final proof. Arrange the rolls in a greased 9-inch round pan or an 8×8-inch pan. Cover and let rise for about 45 minutes, until the rolls look puffy and slowly spring back when gently pressed.For an overnight proof: Cover the shaped rolls and refrigerate overnight. Let them rise at room temperature while the oven preheats for about 30-45 minutes before baking.
- Make the honey butter. While the rolls are proofing, mix together the softened butter, honey, and salt until light and fluffy. Set aside.
- Bake. Preheat the oven to 350°F. Brush the tops of the rolls lightly with milk. Bake for 25–30 minutes, until golden brown and the internal temperature reaches about 190°F. Brush the warm rolls with some of the honey butter and sprinkle with flaky sea salt. Serve warm with extra honey butter for spreading.
Notes
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Let them cool completely, then store in a freezer-safe bag or container. Thaw at room temperature and warm in a 300°F oven for 8–10 minutes.
- Make Ahead: After shaping, the rolls can be covered and refrigerated overnight. Let them rise at room temperature for about 30-45 minutes before baking.
- Windowpane Test: To check if the dough is fully kneaded, stretch a small piece of dough gently between your fingers. If it stretches thin enough to let light pass through without tearing, the dough is ready.
- A stand mixer is recommended since enriched doughs require longer kneading. The dough can be mixed and kneaded by hand, but it will take more time and effort.
- For smaller rolls, the dough can be divided into 12–16 portions instead of 9, baked in the same 9-inch round or 8×8-inch pan.
