Description
These homemade dinner rolls are soft, fluffy, and slightly sweetened with honey. Perfect as a side for any meal, they are enriched with butter and eggs and brushed with an egg wash for a beautiful golden crust. Easy to prepare with simple ingredients and quick rising times, these rolls bake up light and tender, finishing with a sprinkle of flaky sea salt for a touch of gourmet flavor.
Ingredients
Scale
Liquid Ingredients
- 3 tablespoons honey
- 1 cup water at 110°F
- 2 large eggs at room temperature, divided
Dry Ingredients
- 3 ½ to 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 teaspoon kosher salt
Fats and Seasoning
- 5 tablespoons unsalted butter at room temperature, cut into ¼-inch cubes
- Flaky salt such as Maldon or fleur de sel, for sprinkling
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish with nonstick spray to prevent the rolls from sticking during baking.
- Warm the honey: Place the honey in a microwave-safe bowl and heat for 15 seconds until warm and loosened, which helps it dissolve evenly.
- Mix wet ingredients and start dough: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the warm honey and water (checking the temperature is around 110°F). Stir to dissolve the honey completely.
- Add dough ingredients: Add 3½ cups of flour, cubed butter, 1 egg, instant yeast, and kosher salt to the liquid mixture.
- Knead the dough: Using a stand mixer on medium-low speed, knead the dough for about 3 minutes until it is smooth, soft, and pulls away from the sides of the bowl. Add additional flour in small increments (about ¼ cup) if the dough feels too sticky. If kneading by hand, turn out the dough onto a floured surface and knead until smooth and no longer sticky, about 8-10 minutes.
- First rise: Place the dough into a clean, greased bowl. Cover with a dish towel and let it rise in a warm spot for 15 minutes until puffy.
- Shape the rolls: Punch down the dough gently to deflate it. Divide into 12 equal portions (approximately 2.7 ounces each). Roll each piece into a smooth, tight ball using your palm and arrange them evenly in the prepared baking dish.
- Second rise: Cover the rolls with a clean dish towel and let them rise again in a warm place for about 15 minutes until they puff up noticeably.
- Prepare the egg wash: Beat the remaining egg in a small bowl until smooth. Brush the tops of the rolls with the egg wash and sprinkle with flaky sea salt for enhanced flavor and a glossy finish.
- Bake the rolls: Preheat the oven to 400°F (204°C). Bake the rolls for 15 to 20 minutes or until they turn golden brown and are cooked through.
- Cool and serve: Remove the baking dish from the oven and place it on a wire rack. Let the rolls cool in the dish for 10 minutes before serving for optimal texture and flavor.
Notes
- Ensure the water is warm but not hot to activate the yeast properly without killing it.
- If the dough is too sticky during kneading, add flour in small amounts until it reaches a soft yet manageable consistency.
- Using flaky salt adds a nice crunchy texture and visual appeal to the rolls.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
