40-Minute Honey Dinner Rolls

Prep time: 10 minutes

Resting time: 10 minutes

Bake time: 15 minutes + 5 minutes cooling

Total time: 40 minutes

Servings: 12

Ingredients & Supplies

• Nonstick baking spray
• Plastic wrap

• 1/3 cup (75 g) butter, cold or room temperature
• 1 cup (227 g) milk, room temperature
• 2 tablespoons quick-rise/instant yeast (measure from 3 packets)
• 1/3 cup (113 g) honey
• ½ teaspoon salt
• 1 large egg, room temperature
• 2-⅔ to 3 cups (320–360 g) all-purpose flour (spoon and level to measure)
• Optional: 2 tablespoons butter, melted for top of rolls

Directions

1. Preheat oven to 400°F. With nonstick baking spray, lightly spray a quarter sheet pan or a 9 x 13-inch baking pan.
2. In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 105°F–115°F.
3. In a large bowl, add yeast and honey; stir. 
4. When the milk mixture is at temperature, add it to the bowl of yeast and honey. Using an electric mixer, beat to combine.
5. Add salt and egg; mix until combined. 
6. Stir in 2 cups of all-purpose flour. Mix until the dough is well combined.
7. Add remaining flour, ¼ cup at a time, until dough cleans the sides of the bowl. Not all of the flour may need to be added to the dough. Do not add too much flour! The dough will still be sticky.
8. With floured hands, shape dough into 12 balls. Use a scale to be precise, if desired. Place dough on the prepared baking sheet.
9. Spray plastic wrap with nonstick spray and cover the dough balls. Let the dough rest for 10 minutes in a warm spot. Remove the plastic wrap before baking the rolls.
10. Bake the rolls for 12–15 minutes, or until lightly golden brown. The internal temperature of the rolls should be 190°F.
11. Remove the rolls from the oven. If desired, brush roll tops with 2 tablespoons melted butter. 
12. Move the pan to a wire rack and cool for 5 minutes and serve.
13. Wrap cooled leftover rolls tightly in plastic wrap and store at room temperature. 
14. Freeze for longer storage.