A dear friend gave me this recipe years ago and I’ve been making it every weekend since
1. Activate Yeast
In the bowl of a stand mixer, combine the warm water and active dry yeast. Set aside for 5–10 minutes until foamy.
2. Heat Milk & Butter
In a microwave-safe bowl, mix the milk and 1 ½ tbsp butter. Microwave in 30-second intervals until the butter is melted and the milk is warm (not boiling).
3. Combine Wet Ingredients
Add sugar, salt, and egg to the milk mixture. Whisk thoroughly.
4. Mix Dough – Initial
Pour the milk mixture into the yeast mixture in the stand mixer bowl. Stir on low speed for 1 minute, scraping the sides as needed.
5. Add Flour & Knead
Gradually add flour while kneading until smooth. If sticky, add extra flour 1 tbsp at a time until the dough is soft and pulls away from the bowl.
6. First Rise
Shape dough into a ball. Place in a lightly oiled bowl, turning to coat. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch Down & Divide
Punch down dough, knead for 1 minute, then divide into 12 equal pieces.
8. Form Rolls & Second Rise
Shape into rolls and place in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes until puffy.
9. Bake Rolls
Preheat oven to 350°F (175°C). Bake for 15–18 minutes, or until golden brown.
10. Make Honey Butter
Mix room temperature butter, cinnamon, powdered sugar, and honey until smooth.
11. Serve
Serve warm rolls with honey butter.
Storage: Store leftovers in an airtight container at room temperature.
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