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Salted Honey Dinner Rolls
Salted Honey Dinner Rolls
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
190 minutes
Impress your loved ones with fluffy dinner rolls that stay fresh longer thanks to a special technique called tangzhong.
Ingredients:
  • For the tangzhong
  • 1/3 cup (40g) bread flour
  • 3/4 cup (180g) whole milk
  • 1/4 cup (85g) honey
  • For the dough
  • 1 cup (240g) whole milk, cold
  • 1 large egg, cold
  • 4 3/4 cups (570g) bread flour
  • 2 teaspoons (9g) active dry yeast or instant yeast
  • 1 1/2 teaspoons kosher salt
  • 8 tablespoons unsalted butter (113g), softened, plus more for pan
  • For the egg wash
  • 1 large egg
  • 1 tablespoon water
  • For the honey butter
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • Flaky salt
Instructions:
  • To prepare the tangzhong, combine flour, milk, and honey in a small saucepan over medium-low heat. Stir continuously with a rubber spatula until the mixture thickens to a smooth mashed potato-like consistency, for approximately 2 to 3 minutes. Transfer the tangzhong to the bowl of a stand mixer with a dough hook attachment.
  • Combine the cold milk, egg, flour, yeast, salt, and butter with the tangzhong mixture. The cold ingredients will help cool down the tangzhong, eliminating the need to cool it separately before proceeding.
  • Knead the dough in a stand mixer on medium speed for at least 10 minutes until it forms a stiff, smooth ball that wraps around the hook, without being sticky. Avoid adding extra flour.
  • Allow the dough to rise: Remove the dough from the hook, shape it into a ball using your hands, and return it to the bowl. Cover the bowl with plastic wrap and let the dough rise at room temperature for approximately 1 1/2 hours until it doubles in size. For an overnight rise, refrigerate the dough immediately after kneading for up to 24 hours. Proceed with the recipe when you are ready to bake the rolls.
  • Prepare the pan by lightly greasing a 9x13-inch metal pan with butter and lining it with parchment paper.
  • Divide the risen dough into 15 equal pieces, each weighing about 82 grams. The dough will be smooth and easy to handle. Flatten a piece of dough with your palm, then fold the outer edges over the center all around. Pinch the edges together, flip the dough over to reveal the smooth side, and shape it into a ball by cupping your hands around it. Place the rolls in the pan in a 3x5 pattern with some space between each one.
  • Allow the dough to rise: Cover the pan with plastic wrap and let the dough rise at room temperature for 45 minutes to 1 hour until the rolls touch each other but do not double in size. If you prefer to refrigerate the dough overnight, let it rise for about a total of 2 hours.
  • Preheat the oven to 350°F and position the rack in the center.
  • Prepare a simple egg wash by whisking together one egg and 1 tablespoon of water. Lightly brush the tops of the rolls using a pastry brush.
  • Bake the rolls until they are beautifully golden brown on top, for approximately 30 minutes. Use an instant-read thermometer to check the center of a roll in the middle of the pan; it should read 190°F or above.
  • Prepare the honey butter by combining butter and honey in a small saucepan over low heat until the butter is completely melted. Brush the warm rolls with the honey butter and sprinkle flaky salt on top before serving. Store any leftovers in a zip top bag or a tightly lidded container on your kitchen counter for up to four days to keep them soft and fluffy. Enjoy the magic of tangzhong! If you loved the recipe, please leave us a star rating below!

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