PLEASE make these Honey Butter House Rolls, WOW! So easy (coming from someone who isn’t good at baking) and honestly the best rolls I’ve ever had. Make sure you use a thermometer to ensure your water is the correct temperature to activate the yeast. Once you have that down, these are so simple. Everyone will freak out over them!
TO MAKE AHEAD:
These are best baked fresh, but you can make the dough a day ahead. To store the dough, assemble the rolls in the baking dish, brush with a bit of oil or melted butter, then cover with plastic wrap and refrigerate until ready to bake.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
Made these for the first time today as a practice batch for Thanksgiving.
1. Had to use nearly 1/4 cup of additional AP flour to get the dough to a smooth texture while kneading.
2. Wish the honey flavor was more apparent. I added 3 tbsp to the dough and did a double basting with the additional honey butter as instructed, but still couldn’t discern any real honey flavors.
The texture and appearance of the rolls was spot-on after a 20 minute bake.
Going to try to make these this week for thanksgiving! Should the melted butter be salted or unsalted?
We only use salted butter in our house, but it doesn’t really make a difference which one you use in this recipe!
Made these for Thanksgiving and they were a hit! Super easy recipe, but make sure to bloom Your yeast before adding the butter or you won’t be able to tell if your yeast is active.
Carissa! I have yet to make a recioe
Of yours that is not a crowd pleaser. Even more delicious the next day, reheated and served as turkey sliders With leftover cranberry sauce, mayo and lettuce. Chef’s kiss!
Can you use bob’s redmill Gluten free 1 for 1 flour as a Replacement?
Should work!
Making these for thanksgiving! Can i make the dough in the morning and let it rise until cook time before meal? My second oven is a convection oven will this be okay to cook them in?
Just added instructions on how to make ahead!
Brocc! I did a practice run on these yesterday, as a 10min proof left me skeptical! flavor-wise they came out pretty darn tasty, but the pull apart feature didn’t work well for me 🙁 they also came out a bit lighter than the pic, is that okay?! what am i doing wrong?! all that said, still some of the easiest rolls i have ever made and can’t wait to reattempt!
Glad you liked them! They’re not supposed to be pull apart, you have to cut them out, but they should be nice and fluffy. The color doesn’t matter as long as they were cooked to your liking 🙂
these look amazing! Are you able to let them rise for longer than 10 minutes? Just wondering if i can make the dough in the morning and bring it to bake at my mothers house. Thanks!
Yes, no problem! Just add a little oil on top to prevent them from drying out.
I made these for thanksgiving last year and they were amazing!! I want to make them ahead of time this year – is it better to freeze the dough or bake them and then freeze?
Definitely bake them fresh!!
These turned out great! Everyone kept going back for more. I’m wondering if these can be made ahead if time?
Just added instructions on how to make the day before!
Can these be premade?
Yes! See notes.