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
- Preheat oven to 400°F. With nonstick baking spray, lightly spray a quarter sheet pan or a 9 x 13-inch baking pan.
- In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to 105°F–115°F.
- In a large bowl, add yeast and honey; stir.
- When the milk mixture is at temperature, add it to the bowl of yeast and honey. Using an electric mixer, beat to combine.
- Add salt and egg; mix until combined.
- Stir in 2 cups of all-purpose flour. Mix until the dough is well combined.
- 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.
- With floured hands, shape dough into 12 balls. Use a scale to be precise, if desired. Place dough on the prepared baking sheet.
- 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.
- Bake the rolls for 12–15 minutes, or until lightly golden brown. The internal temperature of the rolls should be 190°F.
- Remove the rolls from the oven. If desired, brush roll tops with 2 tablespoons melted butter.
- Move the pan to a wire rack and cool for 5 minutes and serve.
- Wrap cooled leftover rolls tightly in plastic wrap and store at room temperature.
- Freeze for longer storage.
40-minute Whole Wheat Dinner Rolls
Prep time: 10 minutes
Inactive time: 10 minutes
Bake time: 15 minutes + 5 minutes cooling
Total time: 40 minutes
Servings: 12
Ingredients & Supplies
- Nonstick baking spray
- Plastic wrap
- 1 cup (227 g) warm water (105°F–115°F)
- 2 tablespoons quick-rise/instant yeast (measure from 3 packets)
- ¼ cup (50 g) honey or sugar
- 2 teaspoons molasses
- ¼ cup (50 g) flavorless cooking oil, plus extra for forming
- 1 large egg, room temperature
- 1 teaspoon salt
- 3 to 3 ¼ cups (339–367 g) whole-wheat or white whole-wheat flour (spoon and level to measure)
- Optional: 2 tablespoons butter, melted for top of rolls
Directions
- Preheat oven to 400°F. Lightly spray a quarter sheet pan or 9 x 13-inch baking pan with nonstick baking spray.
- In a large bowl, using an electric mixer, mix together the warm water, yeast, honey, and molasses. Let sit 5 minutes or until it starts to bubble.
- Next, add in the oil and egg. Mix until combined.
- Add in 2 cups of flour and salt. Mix until the dough is well combined.
- 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.
- Oil your hands and separate the dough into 12 pieces. Use a scale to be precise, if desired. Roll the dough pieces into balls and place them in the pan.
- Spray plastic wrap with a 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.
- Bake the rolls for 12–15 minutes, or until lightly golden brown. The internal temperature of the rolls should be 190°F.
- Remove the rolls from the oven. If desired, brush roll tops with 2 tablespoons melted butter.
- Move the pan to a wire rack; cool for 5 minutes and serve.
- Wrap cooled leftover rolls tightly in plastic wrap and store at room temperature.
- Freeze for longer storage.
For more recipes, nutrition, and food safety information, visit UW Extension’s Nutrition and Food Safety website, https://uwyoextension.org/uwnutrition/.
