Honey Yeast Rolls

I made these honey yeast rolls for the first time yesterday, and I am so happy that I finally tried this recipe! The rolls are soft and slightly sweet, tender on the inside with just the right amount of browned “crust” on the outside. Be sure not to skip the step of brushing the rolls with melted honey butter before baking; when you take a bite of the browned outer edge of one of these rolls, the sweet buttery taste is amazing. If you are still looking for a roll recipe to add to your Thanksgiving or other holiday table, try these honey yeast rolls. This recipe is definitely a keeper!

Honey Yeast Rolls

Makes 12 rolls


  • 2¼ tsp. instant yeast
  • 1 cup warm water (105-115˚ F)
  • ¼ cup honey
  • 3 tbsp. canola oil
  • 1¼ tsp. salt
  • 1 egg, lightly beaten
  • 4 cups bread flour
  • Cooking spray
  • 2 tbsp. butter, melted
  • 2 tbsp. honey


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
  2. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
  3. Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 12 equal sized pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.  Cover and let rise in a warm, draft-free spot for 20-30 minutes.
  4. Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for about 20 minutes, or until the tops are golden brown and the rolls are baked through.*  Let cool slightly before serving.

*Note: I covered my rolls with foil after baking them for about 13 minutes, since the tops were browned but the insides were still doughy. I ended up baking my rolls at least 20 minutes total. It is easy to check if they are done by gently pulling two rolls apart to check that they are no longer doughy inside.

Recipe from Annie’s Eats, originally adapted from A Cookie a Day

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  1. These rolls look so good, I can smell them baking in my kitchen. Do you check the temperature of the water put
    into the yeast? I made cinnamon rolls yesterday and they
    didn’t rise enough, thought maybe the water was not
    warm enough.

    • I’m sorry that your cinnamon rolls didn’t rise enough! I’ve just recently started checking the water temperature using my instant read thermometer, after Karen told me about a similar problem that she had when making cinnamon rolls. It barely takes any extra time to check the temperature, and then you can be sure that your water isn’t too hot or too cool.

  2. I just made 2 batches of these for Thanksgiving, and they are so yummy! (Eric and I shared one — we had to sample it to make sure it was good before we serve it to our guests on Thursday! :) )

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