Soft & Fluffy Dinner Rolls with Salted Honey Butter
These soft and fluffy dinner rolls are made with a tangzhong to create an incredibly light, feathery crumb. Brushed with salted honey butter and topped with flaky sea salt, they’re warm, buttery, and perfect for holiday dinners.
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 8x8-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 8x8-inch pan.