40-Minute Milk and Honey Dinner Rolls

Prep Time 23 mins
Cook Time 17 mins
Total Time 0:40
Serves 12 rolls

These slightly sweet and oh so fluffy 40-Minute Milk and Honey Dinner Rolls are perfect for weeknights or holiday dinners. So easy to make, they're a must-have recipe for any home cook!


  • 5 tablespoons unsalted butter, melted, divided
  • 4 1/2 teaspoons active dry yeast (2 packets)
  • 1 1/4 cup warm milk (110 -115 degrees F)
  • 1/4 cup honey
  • 3 1/2 to 4 cups all-purpose flour, divided
  • 1 1/2 teaspoons kosher salt


Preheat your oven to 350 degrees F. Brush a 9-inch x 13-inch backing dish with 1 tablespoon of melted butter. Set the dish on top of the stove to keep the butter warm.

To the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, milk, and honey. Stir the ingredients a little to mix them up and help dissolve the yeast. Let sit for 3 minutes to allow to yeast to bloom (it'll get foamy and smell like yeast).

Add 3 tablespoons melted butter and 3 1/2 cups flour to the mixer bowl. Stir on low with the mixer until smooth. If needed, add up to 1/2 cup of the remaining flour to form a soft dough. (I didn't need any extra flour, but Donna usually uses between 1/4 cup and 1/2 cup more flour.) Mix to combine.

Add the salt to the dough and mix for 3 minutes on medium speed. The dough will have formed a ball and have a slightly sticky texture. (If you press your finger on the dough and pull it away a little will stick.)

Transfer the dough to a lightly floured work surface. Roll the dough into a ball. Divide the ball into 12 even pieces (just do the best you can eyeballing it). Form each piece of dough into a roll by pinching the sides together in the middle until the outer edge is round. Then, turn the roll over. The top should be smooth. Set aside and repeat with the remaining dough.

Place the rolls in your prepared baking dish pinched side down. It's okay if they touch just don't pack them in too tightly. Bake for 15 to 17 minutes or until the rolls are golden brown on top. If the tops begin to brown too quickly cover the rolls loosely with tin foil. 

Carefully remove the rolls from the oven and brush with the remaining 1 tablespoon of melted butter. Serve immediately or at room temperature. Store in an airtight container.


Recipe Notes

You can make these rolls the night before! Prepare the recipe as written. Once the rolls are in the pan, over them with plastic wrap and refrigerate. In the morning, take off the plastic wrap, and bake them in a preheated oven for 17 to 20 minutes until golden brown on top and cooked through.

If you don't have a stand mixer, add the yeast, milk, and honey to mixing bowl. Let the yeast bloom. Add in 3 tablespoons of butter, flour, and salt. Stir with a wooden spoon until your can't stir anymore. Transfer the dough to a floured surface and knead for 3 to 5 minutes. Proceed finishing the rolls as directed.

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